Thank you for sharing this experience, the cheese looks fantastic and delicious. One small but important detail, the Parmigiano reggiano is PDO but not parmesan. Which means you can call it parmesan without any problems ;) In order to get parmesan (and close to Parmigiano reggiano) characteristics, in addition to cooking the curds at high temperature and pressing on high pressure, the cheese needs to loose more moisture over the next 3 to 6 months, so it has a crumbly texture and the crystals become visible. This cannot be achieved if it's vaccum packed from day 0. It should develop a natural rind in a humidity level of 80 to 85%. After that, you may vaccum packing to minimize the amount of care needed. The texture of this cheese feels more like a cheddar or a semi hard cheeses.
I happened upon your channel and now, dang it, I want to make cheese! I don’t have any equipment and no clue where to start! I haven’t searched any of your older videos that may have the information. So happy I found your channel! You have inspired me! We have a ranch and cows but no milk cows, I’ve got some back problems so was thinking about getting a milk goat because I could get her to stand on a picnic table…I think, LOL! I’ve just got a lot to learn! Thank you so much for taking the time to share your talent! It’s just amazing!
Made a lancashire cheese today 3 gallons and for the first time stirred with my hands! You can really feel the difference how the curd changes to the touch!
I just discovered this channel and it is such a gem 💎💙. Instant subscribe... and maybe one day I'll have the self confidence to make a rennet-set cheese.
I’ve been a bit hesitant to try making an Italian hard cheese . This video changed that. I think I will make it next month and let it age until October when I have my annual pizza party for my brother, nephew and myself (all of our birthdays are within a couple of weeks of each other). Putting homemade “parm” on the crust of a pizza with homemade pepperoni, bacon and sauce made from my garden would be pretty cool. I might have to practice making mozzarella a few times before then as well. Thanks for another great video. 👍🏻
Made Romano this morning. Waiting to milk my own come June before I make Parmasean. Definitely going to add the pepper. I like your approach and easy teaching style.
Outside EU you can call it parmesan but you can't call it Parmigiano Reggiano because that's a PDO. Anyway, I'm salivating, your pepper parmesan looks amazing.
Loved this! Thanks! Now what is the correct spelling, is it boingy or boingie? I've been tasting my curds assessing by mouth feel. One time they were squeaky, like colby curds, another time not quite squeaky but almost. Is that the same as boingy do you think? Similar experience with boiled peppercorns - way too astringent or something. I'm going to try this one.
@@jmilkslinger i agree - I think. The second time, the curds weren't squeaky, but getting there. So perhaps that was boingy. For me, using my mouth to test seems more sensitive. Not sure. Next time I make cheese I will see if I try to feel with my hand and compare it to the mouth feel.
Ma'am can you please make a few cheese using only yogurt or lemon juice or both ie rennet free please... perhaps just small quantities like of one or two litre milk please, if possible...thk you
I have Ricky Carol’s Cheesemaking book that has the Parmesan recipe saying no more than 100° heating the curds. It’s a different book than you have but it’s still by Ricky Carol. Forget the spelling on that anyway what do you think?
@@jmilkslinger I’m not sure because it looks pretty clear. Maybe I could send you a screenshot of the book, maybe you have it? Do you have email? Should I already know this right?
@@glorytogodhomestead3495 My book from Ricki Carroll says to raise the temp to 124°F, so I'm guessing you found a typo. . . in an older edition, perhaps?
@@jmilkslinger yes an older addition called home Cheesemaking recipes for 75 homemade cheeses third addition formally Cheesemaking made easy by Ricky Carroll forward by Laura Werlin. Thank you so much, Jennifer! You’re the best and pretty funny too ha ha
It depends! (Almost all my cheeses have holes and they don't concern me at all, but I know what I'm looking for, more or less.) You may have to do some research!
And you can rehydrate them in a pickle brine equal parts vinegar and water and salt. The pickle brine would most likely eliminate harmful bacteria ? What do you think?
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](/img/n.gif)
Thank you for sharing this experience, the cheese looks fantastic and delicious. One small but important detail, the Parmigiano reggiano is PDO but not parmesan. Which means you can call it parmesan without any problems ;)
In order to get parmesan (and close to Parmigiano reggiano) characteristics, in addition to cooking the curds at high temperature and pressing on high pressure, the cheese needs to loose more moisture over the next 3 to 6 months, so it has a crumbly texture and the crystals become visible. This cannot be achieved if it's vaccum packed from day 0. It should develop a natural rind in a humidity level of 80 to 85%. After that, you may vaccum packing to minimize the amount of care needed. The texture of this cheese feels more like a cheddar or a semi hard cheeses.
Now that I have a small cheese cave, I want to try a Parm, minus the pepper, so I can natural age it.
Great looking cheese Jennifer. Well done. I'll have to make something similar myself.
I happened upon your channel and now, dang it, I want to make cheese! I don’t have any equipment and no clue where to start! I haven’t searched any of your older videos that may have the information. So happy I found your channel! You have inspired me! We have a ranch and cows but no milk cows, I’ve got some back problems so was thinking about getting a milk goat because I could get her to stand on a picnic table…I think, LOL! I’ve just got a lot to learn! Thank you so much for taking the time to share your talent! It’s just amazing!
I hope your goat milking, cheesemaking dreams are coming true!! It's wonderful, delicious fun.
Parma-ginia!!
Great to see a new video from you.
Made a lancashire cheese today 3 gallons and for the first time stirred with my hands! You can really feel the difference how the curd changes to the touch!
Yesssss!
I just discovered this channel and it is such a gem 💎💙. Instant subscribe... and maybe one day I'll have the self confidence to make a rennet-set cheese.
You can TOTALLY do it!
I’ve been a bit hesitant to try making an Italian hard cheese . This video changed that. I think I will make it next month and let it age until October when I have my annual pizza party for my brother, nephew and myself (all of our birthdays are within a couple of weeks of each other). Putting homemade “parm” on the crust of a pizza with homemade pepperoni, bacon and sauce made from my garden would be pretty cool. I might have to practice making mozzarella a few times before then as well. Thanks for another great video. 👍🏻
Made Romano this morning. Waiting to milk my own come June before I make Parmasean. Definitely going to add the pepper. I like your approach and easy teaching style.
Outside EU you can call it parmesan but you can't call it Parmigiano Reggiano because that's a PDO. Anyway, I'm salivating, your pepper parmesan looks amazing.
Looks like another winner (okay, I couldn't come up with a comment to sacrifice to the algorithm gods). Hoping to see your channel grow.
I think if we make it plain Parmesan that would be good too.
Thank you.
Hello there, which cheesemaking book would you recommend?, congrats for your awesome videos!.
My two top faves...
Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
Mastering Artisan Cheesemaking: amzn.to/3WRTRI5 (Amazon)
Very great
Loved this! Thanks! Now what is the correct spelling, is it boingy or boingie? I've been tasting my curds assessing by mouth feel. One time they were squeaky, like colby curds, another time not quite squeaky but almost. Is that the same as boingy do you think? Similar experience with boiled peppercorns - way too astringent or something. I'm going to try this one.
Good question! I think squeaky curds are always boingy, but I'm not sure boingy curds are always squeaky. I'll have to think on this one....
@@jmilkslinger i agree - I think. The second time, the curds weren't squeaky, but getting there. So perhaps that was boingy. For me, using my mouth to test seems more sensitive. Not sure. Next time I make cheese I will see if I try to feel with my hand and compare it to the mouth feel.
About adding the pepper water to the cheese, at what point would you add that to the cheese?? After I added rennet or before??
When adding cultures (or before).
Ma'am can you please make a few cheese using only yogurt or lemon juice or both ie rennet free please... perhaps just small quantities like of one or two litre milk please, if possible...thk you
Noted!
I have Ricky Carol’s Cheesemaking book that has the Parmesan recipe saying no more than 100° heating the curds. It’s a different book than you have but it’s still by Ricky Carol. Forget the spelling on that anyway what do you think?
That's interesting! Most parms are high heat, like 124°F. Could it be a typo?
@@jmilkslinger I’m not sure because it looks pretty clear. Maybe I could send you a screenshot of the book, maybe you have it? Do you have email? Should I already know this right?
@@glorytogodhomestead3495 My book from Ricki Carroll says to raise the temp to 124°F, so I'm guessing you found a typo. . . in an older edition, perhaps?
@@jmilkslinger yes an older addition called home Cheesemaking recipes for 75 homemade cheeses third addition formally Cheesemaking made easy by Ricky Carroll forward by Laura Werlin. Thank you so much, Jennifer! You’re the best and pretty funny too ha ha
My second parm has holes. Good bad? 0:38
It depends! (Almost all my cheeses have holes and they don't concern me at all, but I know what I'm looking for, more or less.) You may have to do some research!
It smells great and tasted it doesn't smell off. Could it be I didn't press it hard or long enough?
I use clabber. Looked on utube can't seem to find answers.
@@deanafoster6616 Yes, absolutely. Mine almost always have holes, thanks to pressing irregularities.
@@deanafoster6616 Clabber tends to create more holes, too...
What is the song playing at 8:00?
Not sure! One from UA-cam sound studio, probably.
You should try green peppercorns next time you add peppercorns to a cheese.
And you can rehydrate them in a pickle brine equal parts vinegar and water and salt. The pickle brine would most likely eliminate harmful bacteria ? What do you think?
@@johnhowaniec5979 Maybe? It sounds delicious, but I'd need to do some research.
@@jmilkslinger ya i agree but you would think the salt and vinegar would do the trick but i think you're right to make sure..
I need to join a cheese forum I'm on the pizza one and it's very informative.
I'm off work for 2 weeks going to be making a bunch cheese! First one is going to a lancashire..
Black pepper can get bitter