Parmesan - Italian specialty known all over the world. We can make a substitute of this delicious cheese ourselves at home. Originally called Parmigiano reggiano, it can only be produced in a specific region of Italy. If you decide to produce Parmesan at home - you have to be patient. How to make Parmesan cheese? The execution itself is not difficult, the most difficult thing is to refrain from cutting before it matures.
Components:
12l of low-temperature pasteurized milk
2.5 g of calcium chloride
0.4g (about 1/4 teaspoon) of thermophilic cultures
0.5 g of calf lipase
2.5 g of veal rennet 1: 18000
Brine recipe:
3l of non-chlorinated water
600g of non-iodized salt
1g of calcium chloride
1 teaspoon of vinegar
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