PARMESAN

For parmesan it is better to take milk with a low fat content or degreased. Warm the milk to about 38 degrees and add thermophilic starter. Allow it to ripen for about an hour.

Dissolve the Meito - microbial rennet in 0.5 tbsp. cold water and pour it into the milk. Stir for three to five minutes.

Preheat in a water bath (without stirring!) to 39 C. Isolate with a thermos from the surrounding temperature , and leave for 90 minutes, to form a curd,  you need to wait for the appearance of cottage cheese. You can organize the simplest thermos by wrapping the container with a blanket or a large towel, then with a polyethylene film on top.

Cut the resulting cottage cheese into pieces measuring approximately 2 by 3 cm and wait for about 10 minutes. 

Raise the milk temperature to 50 degrees. Continue to gently stir the cottage cheese to prevent clumping of the pieces. Keep the temperature of the cottage cheese at this level until the pieces diminish in size (this will take about 30 minutes or a little more).

Drain the serum in the gauze lined in a colander. When the whey is completely drained, put it under a press of 4.5 kg for half an hour. Remove the whey and turn the cheese over, and again under the press. Increase the weight to 11 kg after half an hour.  Turn the cheese over again and put it under the press again for 12 hours.

Remove cheese from the press and let it float in cold brine (1/2 cup of salt in 1 liter of water) for 30 hours. Then take out the cheese and dry it.

Cheese is ready. Now we need him to mature. Put the cheese in the fridge on a wooden stand, it will be stored for about five months. It will be necessary to turn cheese over every day for the first few weeks, and then once a week.

After a few days, do not forget to change the stand on which the cheese lies and check if the mold is developing. If there is a lot of mold on the surface, dip the brush into saline solution, and thoroughly wipe the cheese. Then you need to let it dry for 5 hours, and again in the refrigerator.

After 5 months, the cheese can be used, but the longer it is stored, the stronger the flavor.

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