Made my first cheese!

Discussion in 'Cheese & Dairy' started by Tracy in Idaho, Nov 20, 2007.

  1. Tracy in Idaho

    Tracy in Idaho New Member

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    After all these years of -- I'll get around to it -- I finally made some mozarella and it turned out great! It was so easy too!

    I did pasteurize it first, cause the recipe said to :??? It also said to pasteurize the milk to make ricotta and basically any soft cheese -- my question is, do I have to???

    Does it make that big of a difference? I'm not making cheese to sell btw, just to eat!

    Tracy
     
  2. cmharris6002

    cmharris6002 Guest

    Congratulations on your first cheese!!

    I never pasteurize milk for cheese :D

    Christy
     

  3. Gabe

    Gabe New Member

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    I don't pasteurize either.
    Mozarella sounds so complicated to make :/
    I started to make a Parmesan today and did accidentally put 1/2 tsp lipase in. Anybody out there has a clue if that is chicken food now? I normally use the lipase only for feta.
     
  4. cmharris6002

    cmharris6002 Guest

    How many gallons of milk in your recipe and what kind of lipase (type K or ??)

    Christy
     
  5. Gabe

    Gabe New Member

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    4 gallon and on the bottle it says, lipase powder 600 , calf lipase.
    It already start smelling :/
     
  6. cmharris6002

    cmharris6002 Guest

    You should be fine, that's not the strong one :D The flavor will mellow and and deepen into the classic Parmesan as it ages. Good for you! Parmesan is only for the very patient. I aged mine for 6 months and it was great!

    Christy
     
  7. Gabe

    Gabe New Member

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    It is in the press now. I so hope it does not matter, because every other step went so well. :D
    I made one last week and it looks so good.
    Did you oil your Parmesan or did you wax it?
     
  8. cmharris6002

    cmharris6002 Guest

    I did a 24hr salt brine, dried it for a week then waxed it.

    Christy
     
  9. Gabe

    Gabe New Member

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    I did the salt brine too and after drying, put olive oil on the outside. I might have to repeat the oil :):