Make Parmesan cheese at home with raw milk

Scoop the thicker cream off the top of the milk jars using a spoon and turkey baster.

Fill a large pot partway with water to create a double boiler.

Pour approximately 12 liters of raw cow's milk into the pot.

Shake the milk jugs to mix in any remaining cream before pouring.

Place the pot of milk over the double boiler and turn the stove on low to heat the milk slowly.

Stir the milk periodically until it reaches 90°F (32°C).

Once at 90°F, turn off the stove and remove the thermometer from the pot.

Sprinkle 1/2 teaspoon of meso 2 culture and 1/2 teaspoon of Thermo B culture on the surface of the milk and let it sit for 5-10 minutes.

After 8 minutes, stir the cultures into the milk using 20 up-and-down strokes.

Cover the pot and let the milk ripen for 30 minutes.

Mix 3/4 teaspoon of calcium chloride with 1/4 cup of cool non-chlorinated water.

Add the calcium chloride mixture to the milk, stirring with 20 up-and-down strokes.

Prepare 3/4 teaspoon of rennet mixed with 1/4 cup of cool non-chlorinated water.

Add the rennet mixture to the milk, stirring with 20 up-and-down strokes.

Cover the pot and let the milk coagulate for 45 minutes without heat.

After 45 minutes, check for a clean break in the curd by cutting into it and moving it aside.

Cooking Techniques

Equipment Needed

Allergens