The Parmigiano Reggiano or Parmesan cheese as it’s known as in English is taken into account to be among the many prime cheeses by cheese connoisseurs. It is often made utilizing skimmed or partially skimmed unpasteurised milk nevertheless on this occasion, I’ve used partially skimmed pasteurised/homogenised milk as that was all I had out there.
Cheeses imitating Parmigiano Reggiano (like this model I’ve made) are known as as Parmesan or Italian arduous cheese by producers to keep away from authorized points. Parmigiano Reggiano cheese is called after the provinces through which it’s made, specifically Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
14 L (14 qts) Partially Skimmed Cows Milk 2% fats
3/eighth teaspoon Thermophilic Culture
1/eighth teaspoon Lipase in 2 Tbspn water
3.75 ml (3/four tspn) Calcium Chloride in 1/four cup water
3.75 ml (3/four tspn) Liquid Rennet in 1/four cup water
18% Saturated Brine Solution
Please assist contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=s1k1w7SnNEY
Starter tradition used SACCO MOT92; https://www.littlegreenworkshops.com.au/product/thermophilic-culture-mot-092/
Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com.au/product/rennet-liquid-vegetarian-with-dropper-cap/
I like to recommend our Italian Cheese package for this cheese; https://www.littlegreenworkshops.com.au/product/italian-cheese-kit/
Check out my different cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
Help fund the following cheese making video by pledging your help at Patreon; https://www.patreon.com/greeningofgavin
For written recipes; https://www.littlegreencheese.com/recipes
Little Green Cheese Podcast, go to https://www.littlegreencheese.com/podcast