Newsgroup: it.hobby.cucina
Titolo: Ricette Parmigiano Reggiano

qualcuno la conosce per farsi delle mini forme in casa ? 

 qualcuno la conosce per farsi delle mini forme in casa ?
This isn't made exactly the same as Parmigiano Reggiano, but you can make a
small batch and see how you like it.
How to Make Parmesan Cheese
Step 1
Warm the milk to about 100 degrees F (38 C) and add the thermophilic
starter culture (q.v. below). Allow it to ripen for about an hour.
Step 2
Dissolve the rennet tablet [chymosin (also known as rennin)] in 4
tablespoons (60 mL) of cold water and pour it into the milk. Stir for about
5 minutes with a wire whisk.
Step 3
Set the milk solution for about 90 minutes and a curd should form in this
time. Cut this curd into 1/4 inch (6.5 mm) cubes and have them sit for
about 10 minutes.
Step 4
Raise the milk's temperature to 124 F (51 C). Keep stirring the curds to
prevent them from sticking together. Maintain the curds at this temperature
until they are small and firm (this will take about 30 minutes at the
most).
Step 5
Drain the whey with a cheesecloth lined colander and place the curds into a
cheesecloth lined mold. Press the cheese at 10 lbs (4.5 kg) for a 1/2 hour.
Remove and flip the cheese. Press it at 25 lbs 11.5 kg) for a 1/2 hour.
Flip the cheese again and press it for 12 hours.
[NOTE: I believe DOP Parmigiano Reggiano isn't pressed.]
Step 6
Remove the cheese from the press and float in a cold brine solution (1.5
cups  of salt into one quart of water)(260 mL salt to 1 L water) for 30
hours. Remove the cheese and pat dry.
Step 7
Put the cheese in your refrigerator for at least 5 months. Flip the cheese
every other day for the first few weeks and then once weekly. After 2 days,
place an over-turned bowl on the cheese. Check the cheese for mold. If mold
does develop, simply remove the area of mold.
Step 8
Grate your cheese when you are ready to use it. (You can use it any time
after 5 months, but the longer it is kept, the stronger the flavor will
be.) [NOTE: 3 years?] Ashpet'!
*******************************
Thermophilic Starter Culture
DIRECTIONS
* Start with 2 cups (480 mL) of very fresh milk. Heat it to 185F /85C on
the range top or in a microwave. Do not heat to high or the cream will
separate.
* Let the 2 cups of milk cool to at least 125F / 52C.
* Add one heaping table spoon (20 to 30 mL) of fresh live yogurt (either
homemade or store bought "live and active" culture ).
* Mix the yogurt into the milk thoroughly with a fork or a whisk.
* Keep the mixture at 110F / 44C for 8-10 hours until a firm yogurt has
set. This can be done by using a double boiler on a low setting or by
placing the inoculated milk into a small clean mason jar placed in a warm
water bath. The bath can be kept warm by placing it on an electric range
top at the lowest possible setting (so that "ON" light is just on). Monitor
the temperature closely the first few times you do this and you will become
a better judge of the temperature settings of your range top. This way with
future cultures you can set the process up and not worry about it for 8-10
hours.
* Pour this culture into a full sized very clean ice cube tray and put into
your freezer. As with all steps of cheesemaking, cleanliness is next to
godliness.
* Once frozen, remove the cubes and put into a clean labeled sealed
container or plastic freezer bags.
* The resulting ice cubes are each 1 oz (30 mL) of thermophilic
starter.
* Add these cubes (thawed) to your recipes as required. The cubes
will keep for about one month.
To make more starter simply thaw one cube and use it as the fresh yogurt
used in step 3.
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