[Gabe]

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.

 

[Gabe]

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

 

[Gabe]

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

 

[Gabe]

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