Kudos1uk
Member
- Joined
- Jul 6, 2020
- Messages
- 5
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So I was make another Parmasan on Friday and did it all wrong ooops.
So I got it up to 33 and added my calcium & lipase but instead of adding the culture I accidentally picked up the rennet and started happily adding it.
When I realised my mistake I immediately added the culture and carried on with the recipe to see whet happened.
So the curds were not so firm and ended up much smaller than normal, it took forever to get it through the cheesecloth, it was also difficult to press and the first couple of pressing just fell apart as they were so wet.
No after extra pressing at 25kg it looks like it's supposed to but is not as firm as normal.
It's now in brine for it's 24hours
I'm not sure if I should persevere or just bin it?
What does anyone think, what will this monstrosity end up as, is it likely to just go mouldy if I try to age it due to the water content, is there any way to further dry it? I have had it pressed at 25kg for 3 days and no more liquid will come out.
So I got it up to 33 and added my calcium & lipase but instead of adding the culture I accidentally picked up the rennet and started happily adding it.
When I realised my mistake I immediately added the culture and carried on with the recipe to see whet happened.
So the curds were not so firm and ended up much smaller than normal, it took forever to get it through the cheesecloth, it was also difficult to press and the first couple of pressing just fell apart as they were so wet.
No after extra pressing at 25kg it looks like it's supposed to but is not as firm as normal.
It's now in brine for it's 24hours
I'm not sure if I should persevere or just bin it?
What does anyone think, what will this monstrosity end up as, is it likely to just go mouldy if I try to age it due to the water content, is there any way to further dry it? I have had it pressed at 25kg for 3 days and no more liquid will come out.