Does anyone have a metric recipe please for making parmesan, preferably with thermophilic starter culture quantity (e.g. 1 drop/smidge whatever) rather than in ounces!OR can anyone please tell me how much by the wee measuring spoons is equal to 3oz of the culture powder! Thanks!:-)
valentino,
May 29, 11:55pm
I usually make up Starter cultures. With Parmesan, can be used directly without a starter but the ratio is about 1/8 tsp per 10 litres of milk.
To make starters (which one can freeze in say 100mil packs) to one litre of milk add one and a quarter tsp of culture then allowed to mature in a hot water cupboard for at least 24 hours before dividing into packs ( I use those wee Glad plastic packs with the blue lids) and freeze.
Then use one pack for each 10 litres of milk, or if one does 5 litres of milk then only make up half packs (50mil).
Good Parmesan takes about a year to fully mature.
Cheers.
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