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Homemade Parmesan
1 h prep · 1 h cook · Hard · 8 servings
A flavorful, authentic Parmesan cheese made entirely from scratch at home.
Ingredients
1/4 teaspoon liquid calcium chloride (optional, for better curd formation)
1/4 teaspoon mesophilic starter culture
1/4 teaspoon liquid rennet (diluted in 1/4 cup cool, non-chlorinated water)
Cheese mold or cheese cloth-lined basket
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Method
1
1. Warm the milk in a large, heavy-bottomed pot over medium heat to about 90°F (32°C).
2
2. Stir in the mesophilic starter culture and calcium chloride if using; let sit for 5 minutes.
3
3. Add diluted rennet to the milk, stirring gently for about a minute.
4
4. Cover and let the milk coagulate for 45 minutes to 1 hour until a firm curd forms.
5
5. Cut the curd into 1/4-inch cubes with a long knife, then let rest for 5 minutes.
6
6. Slowly heat the curds and whey to 125°F (52°C), stirring gently to prevent curds from matting.
7
7. Maintain this temperature for 30 minutes, stirring occasionally.
8
8. Turn off heat and let the curds settle for 10 minutes.
9
9. Using a slotted spoon, transfer curds into a cheese mold or cloth-lined basket, pressing gently to remove whey.
10
1
11
0. Let the cheese drain at room temperature for several hours, then salt the surface generously.
12
1
13
1. Age the cheese in a cool, humid environment for at least 6 months, turning regularly, until it develops a hard, granular texture and sharp flavor.
14
1
15
2. Grate or shave the homemade Parmesan as desired.
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