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RE: LeoThread 2025-02-10 13:34

in LeoFinance5 months ago

Part 3/8:

To start the cheese-making process, the thermophilic culture is sprinkled over the milk and allowed to hydrate for about five minutes. A good stir is then required to ensure the starter culture mixes thoroughly, kicking off the process of converting lactose into lactic acid. After this, the milk is left to ripen for approximately 45 minutes.

Following this ripening period, the essential ingredient for Parmesan’s distinct flavor—the lipase—should be added. Lipase is critical, especially when using pasteurized and homogenized milk, to mimic the tangy flavor typically found in Parmesan.

Coagulation and Curds Formation