Home More How to Make Parmesan Cheese (Italian Hard Cheese) at Home

How to Make Parmesan Cheese (Italian Hard Cheese) at Home

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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.

Ingredients
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/

Lipase; https://www.littlegreenworkshops.com.au/product/lipase/

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

Facebook;
https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/

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48 Comments

  1. Mauricio Branzanti

    October 31, 2018 at 2:57 pm

    Hi, Gavin, beside being Italian I am also from the Parma region, and as a young boy I’ve help in a Parmigiano cheese factory. I am very impress with the cheese making process you have shown in the video. In a small scale it represents, right down to the temperatures used, on what is happening in the factory. I cannot understand some of the negative comments you received, some individuals are just idiots. Of course, yours is not THE Parmigiano Reggiano, but so what? You have made a cheese that resembles the original and I am also sure it tastes good. On being precise, the making of Parmigiano cheese is controlled all the way to the actual feed the cattle get and with favoring the evening milking vs morning milking. So again, good job on what you have done, and opinionated people….shame on you.

    Reply

  2. Sassy Cat

    October 31, 2018 at 2:57 pm

    That is a very nice looking cheese.

    Reply

  3. amar E

    October 31, 2018 at 2:57 pm

    Loved the video

    Reply

  4. محمد نصر الدين شعبان

    October 31, 2018 at 2:57 pm

    نريد ترجمه باللغه العربيه

    Reply

  5. Vargas Homestead

    October 31, 2018 at 2:57 pm

    It's a sin to let all that whey go down the drain! Otherwise, great instructional video with easy to follow instructions

    Reply

  6. michele brescia

    October 31, 2018 at 2:57 pm

    Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas …not in LOMBARDIA

    Reply

  7. Wesley Alcoforado

    October 31, 2018 at 2:57 pm

    I was thinking it's not easy but I think I can do it. But then he says let it mature for 12 months.
    No, thanks. I'll just go to Walmart.

    Reply

  8. Bob Cobb

    October 31, 2018 at 2:57 pm

    this man is the cheese wizard!

    Reply

  9. Bahaa Zaatiti

    October 31, 2018 at 2:57 pm

    at the beginning of the process, when you were adding the different agents, were you putting it back on the fire to maintain the 33 degree temperature? or just at the beginning and the milk would maintain the temperature?
    also if im using raw milk, is calcium chloride also necessary?

    Reply

  10. kev3d

    October 31, 2018 at 2:57 pm

    Looks delicious!

    Reply

  11. Frank Ziola

    October 31, 2018 at 2:57 pm

    Very good tutorial anybody notice he didn't change his shirt the first process for 12 hours

    Reply

  12. TengokuNET

    October 31, 2018 at 2:57 pm

    It is rather a faster and quite better/efficient way to simply buy cheese. Why? The industry gets enough raw milk and the capacity producing the usual meta cheese substance. They have BACTERIAL-FREE maturation chambers. And lets be honest … 14l and that ridiculously small piece drops out? Waste of resource.

    Reply

  13. PatrondeFundoLindo

    October 31, 2018 at 2:57 pm

    This is a treasury for me.. I'ill try this at home. Thank you a lot Sr. Webber

    Reply

  14. Felton Mitchell

    October 31, 2018 at 2:57 pm

    Just don't cut the cheese

    Reply

  15. jadoon Khalid

    October 31, 2018 at 2:57 pm

    Wonderful!

    Reply

  16. juliete tease

    October 31, 2018 at 2:57 pm

    would it be easier to buy it from a supermarket!?

    Reply

  17. thomas pyefinch

    October 31, 2018 at 2:57 pm

    mistake at 11:45. you pour hot water in bucket to add the cold curds. you mean warm curds dont go in cold bucket?

    Reply

  18. Burgehan Kizilisik

    October 31, 2018 at 2:57 pm

    Hi Gavin,well done sir! Just so sorry to see all that “under cheese” water went wasted…it’s highly rich of proteins and can be used for making many things like breads,cakes,all of patisseries even soups and everything what needs water…

    Reply

  19. Luca spedino

    October 31, 2018 at 2:57 pm

    Don t call it parmigiano porco dio. It a an anathema

    Reply

  20. Colin Fox

    October 31, 2018 at 2:57 pm

    Hey cheese Guy ………….Has to Subscribe straightaway ……Great info easy to understand Thanks

    Reply

  21. Bless Holidaze

    October 31, 2018 at 2:57 pm

    Left my phone on while I was sleeping. Woke up to this guy giving me instructions on how to make cheese. His voice was so soothing and now I watch his videos just to relax and learn about cheese. Subscribed!

    Reply

  22. real dupuis

    October 31, 2018 at 2:57 pm

    its so funny that e shows the timer to the camera hahahaha

    Reply

  23. The One Amigos

    October 31, 2018 at 2:57 pm

    "stir this for 1 hour" Me: OH, NO- NO THANKS. I'LL JUST GO TO WALMART

    Reply

  24. Paul Chave

    October 31, 2018 at 2:57 pm

    very nice

    Reply

  25. braden lamb

    October 31, 2018 at 2:57 pm

    it’s currently 3am and I can’t sleep….

    I’m lactose intolerant and now I wanna make some cheese

    Reply

  26. Kenn Smith

    October 31, 2018 at 2:57 pm

    We know all about the Italians adding extra cheese in the back before they deliver the pizza,,,,

    Reply

  27. tra sava

    October 31, 2018 at 2:57 pm

    I want to learn how to make parmesan

    Reply

  28. Lewis Hamilton

    October 31, 2018 at 2:57 pm

    You got a new subcriber.

    Reply

  29. Luca spedino

    October 31, 2018 at 2:57 pm

    Muori malissimo porcodio

    Reply

  30. Kwality Kontrol

    October 31, 2018 at 2:57 pm

    Just go buy cheese 🙄

    Reply

  31. Kalle Lellacévej

    October 31, 2018 at 2:57 pm

    Wow! I never knew how much time & work goes into making cheese! I have two cows so, I know I don't need to add Lipase to make cheese. But, how much would my ingredient list change if I used cows milk straight from the udder? Also, where would I buy these? (My not so local Wal-Mart doesn't carry half of the ingredients. Trust me, I tried.) Either way, brilliant video! You've earnt yourself a new subscriber!

    Reply

  32. erdazz

    October 31, 2018 at 2:57 pm

    Tornate a mangiare le sottilette di cheddar … che schifo

    Reply

  33. Spörä sparel

    October 31, 2018 at 2:57 pm

    You got yourself a new subscriber

    Reply

  34. poncho Lorosa

    October 31, 2018 at 2:57 pm

    Hi I just want to say congratulations for Great video i am from Guatemala but I live at New Jersey USA let me Tell you in the way you explain Everything Is really nice Thank you very much for share

    Reply

  35. Brody Jamieson

    October 31, 2018 at 2:57 pm

    big nonce

    Reply

  36. nn nn

    October 31, 2018 at 2:57 pm

    good 👍

    Reply

  37. nn nn

    October 31, 2018 at 2:57 pm

    wow

    Reply

  38. BEC BEC

    October 31, 2018 at 2:57 pm

    Thanks. Very interesting. You need to be more clear on when you are heating and when the burner is off. Is the heat on to maintain or is the burner off and if the temp drops during a step, is that ok, or does a constant temp need to be maintained. Also, what cheese box do you use to age and maintain humidity? Thank you so much for sharing this. You might have inspired a new cheese maker.

    Reply

  39. Dalton Cox

    October 31, 2018 at 2:57 pm

    I don't know why but this is an amazing video to watch when you're high

    Reply

  40. GregJoshuaW

    October 31, 2018 at 2:57 pm

    Honestly hilarious to read the comment from all the TERRIBLY OFFENDED Italians on here. My God, you people need to focus on tearing down the walls of the Vatican or something important. Instead, you get totally bent over a cheese video.

    Reply

  41. GregJoshuaW

    October 31, 2018 at 2:57 pm

    So if it's raw milk, you don't need to add lipase at all? Any other changes with raw whole milk?

    Reply

  42. Mario Lipovac

    October 31, 2018 at 2:57 pm

    Please do it in grams…
    3/8 of a teaspoon 🤨cooooom on

    Reply

  43. Teresa Wigelsworth

    October 31, 2018 at 2:57 pm

    I just discovered your videos i havent made it yet but i would like to know whats the best cheese for a beginners to start with?. Great show btw

    Reply

  44. Knight of YouTube

    October 31, 2018 at 2:57 pm

    Im not a cheese connoisseur but while watching this video i was eating Sargento Cheese Sticks as a snack you make my mouth salivate Gavin. I Love Cheese and how it pairs with either Wine or Beer.

    Reply

  45. George Kofinas

    October 31, 2018 at 2:57 pm

    VERY NICE BEST VIDEO PUT TOGETHER!

    Reply

  46. Nicholas Granat

    October 31, 2018 at 2:57 pm

    Thanks for your time!

    Reply

  47. quyen bui to

    October 31, 2018 at 2:57 pm

    Your voice is so kind. It reminds me to my grandfather.

    Reply

  48. passtheBuck Canuck

    October 31, 2018 at 2:57 pm

    I love that you checked for a clean break early to show us what it looks like in both sloppy and clean break…Thanks… Definitely trying this….

    Reply

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