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 My homemade parmesan cheese :), just wanna share with u guys

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SUSfabularis
post Apr 10 2017, 06:57 PM, updated 7y ago

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Hey guys... just wanna share u guys about homemade parmesan cheese smile.gif
This one only 6 months old smile.gif planning to age it about a year or 2 (if i can wait that long)

This all started when one of my buffalo mozzarella cheese I made failed miserably (bad milk ... planning to use 2-3 days year old milk for better flavor but I guess it aint good for making pasta fillata like mozzarella) so rather thn throw it away..I've decided to use the curds to make parmesan cheese instead.

So I pressed it in a mold to give it shape and to drawn out any extra liquid.
After that I covered the whole cheese with sea salt.

Place it in a big tupperware and provide with moisture

This is after 1st 6 months

Covered with molds ... during the 1st 1-2 months it smelled like sweet overripe fruit ..

On the 5th and 6th month it started to smell like a proper cheese smell... faintly sweet and nutty ..with a hint of funk to it

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I removed the molds etc and re-apply the salt back again and let it age once more

» Click to show Spoiler - click again to hide... «


» Click to show Spoiler - click again to hide... «


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I scrap some of the cheese to give it a taste.. and it was awesome... buttery,nutty and sweet (I'm kinda surprised bout this one) it doesnt have any off putting flavor.

I'm still alive and well just so you know... no explosive diarrhea etc

This post has been edited by fabularis: Apr 10 2017, 06:58 PM
icemanfx
post Apr 15 2017, 09:56 PM

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Great! the longer it age, the better it becomes.


This post has been edited by icemanfx: Apr 15 2017, 09:56 PM
kabuto12
post Apr 15 2017, 09:57 PM

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Nice
joeylny
post May 25 2017, 10:21 PM

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QUOTE(fabularis @ Apr 10 2017, 06:57 PM)
Hey guys... just wanna share u guys about homemade parmesan cheese smile.gif
This one only 6 months old smile.gif planning to age it about a year or 2 (if i can wait that long)

This all started when one of my buffalo mozzarella cheese I made failed miserably (bad milk ... planning to use 2-3 days year old milk for better flavor but I guess it aint good for making pasta fillata like mozzarella) so rather thn throw it away..I've decided to use the curds to make parmesan cheese instead.

So I pressed it in a mold to give it shape and to drawn out any extra liquid.
After that I covered the whole cheese with sea salt.

Place it in a big tupperware and provide with moisture

This is after 1st 6 months

Covered with molds ... during the 1st 1-2 months it smelled like sweet overripe fruit ..

On the 5th and 6th month it started to smell like a proper cheese smell... faintly sweet and nutty ..with a hint of funk to it

» Click to show Spoiler - click again to hide... «


» Click to show Spoiler - click again to hide... «


I removed the molds etc and re-apply the salt back again and let it age once more

» Click to show Spoiler - click again to hide... «


» Click to show Spoiler - click again to hide... «


» Click to show Spoiler - click again to hide... «


I scrap some of the cheese to give it a taste.. and it was awesome... buttery,nutty and sweet (I'm kinda surprised bout this one) it doesnt have any off putting flavor.

I'm still alive and well just so you know... no explosive diarrhea etc
*
how many liter milk did you use?
and how heavy is this cheese that you yield?
SUSfabularis
post May 25 2017, 11:43 PM

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QUOTE(joeylny @ May 25 2017, 10:21 PM)
how many liter milk did you use?
and how heavy is this cheese that you yield?
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10litre for a kilo of cheese
joeylny
post May 26 2017, 04:32 PM

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From: Malaysia




QUOTE(fabularis @ May 25 2017, 11:43 PM)
10litre for a kilo of cheese
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Wow interesting.. great job u did there!

 

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