HOW TO MAKE PARMESAN CHEESE – DETAILED

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Andrei Nigrin

Published on Jul 10, 2021
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Examples of items and inputs to make the recipe - https://collshp.com/ocaseiro HOW TO MAKE PARMESAN CHEESE – DETAILED - Between 6 and 7 liters of whole milk 1 – Heat the milk – 35 °C – 36 °C; 2 – Add thermophilic yeast, and after the rennet; 3 – Cut the dough – small grain; 4 – Start heating by stirring constantly (you can use a mixer at the lowest speed) until 52 °C a- Always check the temperature; b- Soak annatto with a little warm serum; c- Add only the serum that remained with the annatto ink; d- Wait for the dough to reach its point. 5 – Leave the dough to rest in the hot whey for 30 minutes and let it form a single block at the bottom of the pan; 6 – Place the block on a voile fabric and remove excess serum; 7 - Place in a mold that has a plunger; 8 – Pressing (always turn the piece over in the mold) a- 1st Pressing - 20 minutes with voile fabric weighing 5x the weight of the cheese; b- 2nd Pressing - 60 minutes with weighted voile fabric (turn the piece over); c- 3rd Pressing – 4 hours with weightless voile fabric; d- 4th Pressing – 60 min without voile and with weight only if necessary to adjust the piece. 9 – Prepare the brine – 3 liters of ice water with 20% salt per kg of cheese; 10 – Place the cheese in the brine, covering the exposed part with fine salt for maintenance, for 72 hours (turn the piece in the brine every day) - KEEP THE BRINE IN THE REFRIGERATOR; 11 – Cure the cheese on a wooden board for 60 or 90 days, turning DAILY. Production of Original Parmigiano Reggiano: • Queso Parmesano Reggiano - Production...

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