Today more people are taking advantage of the health benefits of fermented foods and CHEESE is one of those great foods. Even on a diet of low carbs CHEESE is a wonderful healthy snack. Almost anyone can make cheese at home and DID YOU KNOW, you already have many of the supplies needed right in your own kitchen?
With a little knowledge and the right supplies you can do this.
You will find the links at the bottom of this page for the supplies you need.
You can get recipes form any where on the web.
We keep our website as easy and simple as possible. We have only listed two recipes here to keep things very basic.
4 Litres of Pasteurized milk
1/8 Tsp MO starter culture
1/4 Tsp Calcium Chloride
1/4 Calf Rennet
STEP 1 - Heat the Milk
Heat 4 litres of whole pasteurized milk to 20 °C
(take about 15 minutes to do this, Do not rush the process)
STEP 2 - Culture the Milk
Take the milk off the heat
(leave it for 5 minutes)
Stir the cultures in with an up and down motion
STEP 3 - Adding ingredients and letting it rest
Mix ¼ tsp of Calcium Chloride to 3 Tbsp of filtered water and stir into the milk.
Mix 3 to 4 drops of Calf rennet to 3 Tablespoons of bottled water in a glass
and stir into the milk for 30 seconds with an up and down motion.
Cover the pot and leave the milk to sit inside the oven with the heat off but the oven light on for 18 hours
After 18 hours, the cheese should look like a solid milk curd. Like wiggly white jello.
STEP 4 - Draining Whey with Cheesecloth
Place a piece of wet higher grade cheesecloth or butter muslin in a colander in a bowl.
Gently spoon the cheese from the pot into the cheesecloth.
Gather up the corners of the cheesecloth and tie the four corners.
Hang the cheesecloth filled with cheese over a bowl so the whey can drain.
Note: I use the kitchen cupboards to hang my cream cheese. Allow the cream cheese to drain for 6 hours. Take it down and untie the cheese cloth and add salt to taste. Retie the cloth and hang for another 6 hrs.
Use within two weeks and keep it in the fridge.
Ripe tomatoes and spring onions with herbed cream cheese on a toasted bun
This recipe is for the home cheese maker and can be reduced to 4 liters of milk using the same amount of ingredients.
This recipe can be doubled in milk volume to 12 liters. Double all ingredients
Please read the recipe first to make sure you are familiar with the steps in making cheese.
You need a cheese mould to press this cheese.
6 Litres of 2% milk
1/8 tsp LyoPro TAC starter culture
1 cup Non Iodized salt ( Kosher, pickling , sea salt )
Step 1. Heat the milk
Warm 6 Litres of milk to 33⁰ C in a double boiler set up.
Dissolve 1/32 Tsp of Lipase powder in 3 Tbsp of (non- chlorinated water) and leave sit on the counter while you go through steps 2 to 3.
Step 2. Culture the milk
Sprinkle 1/8 tsp of the LyoPro TAC starter culture over the top of the milk and wait 5 minutes for culture to rehydrate. Stir in gently with an up and down motion.
Step 3. Letting the milk rest
Place the lid on top of the pot and wait 15 mins.
Step 4. Adding the lipase
Now add the lipase powder you dissolved 15 mins ago. Stir in using the up and down motion we call the cheese makers stir.
Step 5. Adding the Calcium Chloride
Dissolve ¼ tsp of Calcium Chloride in 3 Tbsps. of non-chlorinated water. Add the Calcium chloride mixture to the milk and stir gently. (cheese makers stir)
Bring the milk back to the 33⁰ C if it has cooled and then remove from the heat.
Place the lid back on top of the pot and wait for 45 minutes. (you can wrap your pot with a towel if you think it will drop more than a few degree's in temperature during the 45 minutes) You want to keep the temperature the same if possible
Step 6 Adding the rennet
Add ¼ Tsp. of liquid Calf rennet to 3 Tbsp. of non-chlorinated water and add to the milk. Stir the milk for 30 seconds with the up an down motion. You want the milk to stop moving at all after one minute.
Replace lid on top of the pot and wait 45 minutes.
Step 7 Testing for a clean break
Test for a clean break by cutting a line in the curd. Insert the knife into the line and lift up. You should see the line split in two with clean edges. If you do not see a clean break, leave your curd for another 15 minutes to set. Once a clean break is achieved you can cut the curd.
Step 8 Cutting the Curds
Cut the curds ½ cm in width across the pot. Cut curds in the opposite direction so it looks like a checker board.
Cut the pillars of curd into cubes by sliding your knife in on an angle and cut ½ cm top to bottom as best you can.
Step 9 Raising the Temperature
Raise the temperature of the cheese to 38⁰C over 25 minutes and stir gently. Take 10 seconds across the pot on the first 4 stirs. Go really slowly so you don't break the curd.
Step 10. Cutting curds
Lift curds from the bottom of the pot gently to the top and look for any larger size curds and cut them small. If the curd is breaking up (getting soupy) stop and wait for another 10 minutes for the curd to firm up.
Step 11. Raising the temperature more
Take the pot out of the double boiler set up and place the pot directly on the element and raise the temperature to 52⁰C over the next 15 minutes. Continue to stir constantly expelling as much whey from the curds as possible.
The curds will become quite small and rubbery. You can cut up any curds that are larger than the rest by bringing them up on the slotted spoon and cutting them there right on your spoon.
Step 12. Let the curds rest
Take the pot off the element and let the cheese rest for 5 minutes. The curds will sink to the bottom of the pot.
You can choose to line the cheese mould with a wet cheesecloth and fill with curds to the top. Or you may choose NOT to use a cheese cloth to line the mould. It is a personal preference. You do not have to use a cheese cloth for Parmesan Cheese but is recommended for beginners. Scoop the curds out of the pot and into the
Remove cheese from the mould gently and unwrap the cheesecloth if you have used one and flip the cheese, rewrap with the same wet cheesecloth and place the cheese back into the mould and press again with 12 kg for 30 minutes. If you have chosen not to use cheese cloth you simply take the cheese out of the mould, flip it and place back in the mould.
TIP: If the cheese gets stuck in the mould with no cheese cloth , run the mould with cheese in it under warm water and gently tap the mould upside down.
Repeat Step 2 but this time press at 20 kg for 8 hrs.
After the 8 hours remove from press and put in the brine.
To make a brine add 250 g or 1 cup of non-iodized salt ( sea salt, kosher salt, pickling salt, Himalayan Salt) to 5 cups or 1.18 litres of non-chlorinated water or whey and put into a baggie or bowl.
Step 13. Brining the cheese
Prepare the brine and soak cheese for 8 hrs. at room temp.
Step 14. Drying the cheese
Remove the cheese from brine and pat dry with a paper towel. Leave the cheese to dry at room temp on a plastic mat for 3 to 5 days depending on how big the cheese wheel is. Flip the cheese each day to promote even drying.
A larger wheel will take more time to dry than a smaller wheel.
To age the Parmesan Style Cheese
Once the cheese has developed a skin from aging on the counter at room temperature for 3 to 5 days and is dry to the touch, you can choose how you will age your it.
We suggest rubbing the cheese with olive each day or every second day for the first two weeks. Then vacuum seal
Store the cheese at 8⁰ C to 11⁰ C. Your fridge crisper will do nicely. You can also use a wine fridge to age all your cheeses. Age the cheese for 3 months for a small wheels and 9 months to 2 years for larger wheels.
Flip the cheese daily for the first two weeks. Then onece a week for the remainder of your aging time. Love your cheese and it will love you back!
There are many recipes on the internet and in books. They will all differ slightly in one way or another. Some recipes will have more time between adding ingredients, some will have less. .
This Parmesan Recipe is tried and true and the one we use at home all the time. It makes fantastic Parmesan style cheese that everyone will enjoy.
Parmesan style cheese from our home to yours. You'll never have to buy it again!