Unlock The Secret: How To Make Parmesan Cheese From Scratch In Your Own Kitchen

Parmesan cheese, a culinary masterpiece renowned for its rich, nutty flavor and crumbly texture, has graced kitchens and palates for centuries. While its reputation precedes it, the process of creating this delectable cheese from scratch is an intricate art that unveils the true essence of cheesemaking. This comprehensive guide will delve into the intricacies of how to make parmesan cheese from scratch, empowering you to recreate this culinary treasure in the comfort of your own kitchen.

Gathering the Essential Ingredients

Before embarking on this culinary adventure, it’s crucial to gather the necessary ingredients:

• 1 gallon (3.8 liters) of whole, unpasteurized milk
• 1/4 cup (60 ml) of mesophilic starter culture (available at cheesemaking supply stores)
• 1/16 teaspoon (1.5 ml) of liquid rennet (available at cheesemaking supply stores)
• Salt

Step 1: Preparing the Milk

In a large pot or Dutch oven, heat the milk to 86°F (30°C). Stir in the mesophilic starter culture and allow it to sit for 30 minutes. This step encourages the growth of beneficial bacteria that will convert the milk’s lactose into lactic acid.

Step 2: Adding Rennet

Once the milk has set, add the liquid rennet and stir gently for 30 seconds. Rennet is an enzyme that helps the milk coagulate and form curds. Leave the milk undisturbed for 1 hour or until the curds have set and a clean break forms when a knife is inserted.

Step 3: Cutting the Curds

Using a long knife, gently cut the curds into 1/2-inch (1.25 cm) cubes. Allow the curds to rest for 10 minutes, then begin stirring them slowly for 15 minutes. This process helps to strengthen the curds and release whey.

Step 4: Cooking the Curds

Gradually raise the temperature of the curds and whey mixture to 105°F (40°C) over a period of 30 minutes, stirring occasionally. The heat will further firm the curds and expel more whey.

Step 5: Draining the Curds

Line a colander or cheesecloth-lined sieve with a clean cloth and pour the curds and whey mixture into it. Allow the whey to drain for 1 hour, or until the curds are firm and slightly springy.

Step 6: Salting the Curds

Transfer the curds to a large bowl and sprinkle them evenly with 1/4 cup (60 g) of salt. Gently mix the salt into the curds, ensuring that they are evenly coated.

Step 7: Hooping the Cheese

Place a cheesecloth-lined cheese mold or hoop on a clean surface. Fill the hoop with the salted curds, pressing them down firmly to remove any air pockets. Cover the cheese and place it in a cool, humid environment (55-60°F, 13-16°C) for 12 hours.

Step 8: Pressing the Cheese

After 12 hours, flip the cheese and place it in a cheese press. Apply pressure gradually, starting with 10 pounds (4.5 kg) for 24 hours, then increasing to 20 pounds (9 kg) for the next 48 hours. This process helps to remove any remaining whey and consolidate the cheese.

Step 9: Aging the Cheese

Remove the cheese from the press and wrap it in a clean cloth. Store the cheese in a cool, humid environment (50-55°F, 10-13°C) for at least 12 months. During this aging period, the cheese will develop its characteristic flavor and texture.

The Patience Pays Off: Enjoying Your Homemade Parmesan

After a year of patient aging, your homemade parmesan cheese is ready to be enjoyed. Grate it over pasta, salads, or soups to elevate your culinary creations. The rich, nutty flavor and crumbly texture will transport you to the heart of Italy with every bite.

Top Questions Asked

Q: Can I use pasteurized milk to make parmesan cheese?
A: Pasteurized milk will not allow the beneficial bacteria to grow, so it is not recommended for making parmesan cheese.

Q: How long can I store homemade parmesan cheese?
A: Properly stored in a cool, humid environment, homemade parmesan cheese can be kept for up to 2 years.

Q: What is the difference between parmesan cheese and parmigiano-reggiano?
A: Parmesan cheese is a generic term for hard, aged cheese made from cow’s milk, while parmigiano-reggiano is a protected designation of origin (PDO) cheese made in specific regions of Italy under strict regulations.