How to make Parmesan Cheese || Raw Milk Cheese

Skim off the cream from the raw milk, removing the thickest part.

Heat the milk to 94°F (34°C) in a large pot.

Add 3/4 cup of yogurt whey to the milk and stir to mix.

Cover the pot and let the mixture ripen for 45 minutes.

Dilute 1 spoon of animal rennet in 1/4 cup of non-chlorinated water.

Add the diluted rennet to the milk, stirring in an up-and-down motion for about 30 seconds.

Cover the pot and let the milk coagulate for 45 minutes.

Check for a clean break in the curds using a clean finger; if not ready, let it sit for an additional 5 minutes.

Once ready, use a whisk to gently break up the curds, working from the top down and letting them set for 10 minutes.

Gradually heat the curds to 124°F (51°C) over the course of an hour while stirring continuously.

Cooking Techniques

Equipment Needed

Allergens