Parmesan

May 03 07

1L 10% Beatrice

7L 2% Beatrice

4L Goats milk raw

1tsp CaCl

3/4tsp bio rennet

1/4tsp Choozit ALP LYO culture

Target temp 32c/90F

Added all the milk and CaCl

12:00 milk 44c

12:10 milk 37c bath 32c

12:46 milk 34c

13:15 32.2c add culture

13:50 34c bath 34c, raised the pot out of the water to cool.

14:10 33.8c

14:30 33.5c add rennet.

15:45 32.6c cut curds and let rest 20 min then raise temp to 44c in 20 min.

16:25 32.8c milk 38.4c bath heat transfer is slow :(

16:50 37.8c

17:05 40.5c

17:30 44.0c

18:40 52.4c (goal is 51-58c) let rest.

press with 5lb for 30 min, then flip and press, flip add 20lb and leave over night.

The curds turned out to be very dry that some of it does not stick together. I put it in saturated brine for 24 hours and when I took it out in the next day, it broke up partially, too thin, could not hold the weight. I broke up the pancake and put it into a smaller mold (4.5"x6"), repress 2 days 45lbs.

After 3 days of pressing including the initial press (what u see is about 1" thick) I got a 4.5x5" brick, the top part was still crumbly so I put in wrapping paper and its now in the fridge waiting for Christmas :)