Part 2/8:
While many may prefer to use 2% fat milk for making Parmesan, not every home cheesemaker may have access to it. In this case, an alternative mixture can be created. For this recipe, a combination of 10 liters of 1.3% fat milk and 4 liters of full cream milk is used to achieve a blended total of 14 liters at 2% fat.
The primary ingredients include:
Thermophilic culture: 3/8 teaspoon
Lipase: 1/8 teaspoon
Calcium Chloride: 3/4 teaspoon
Liquid Rennet: 3/4 teaspoon
Saturated Brine solution: 18%
Once the milk is prepared, it is heated to a precise target temperature of 33 degrees Celsius (91.4 degrees Fahrenheit) while ensuring it is evenly heated.