Comments on: How To Make Parmesan Cheese At Home https://curd-nerd.com Your Essential Home Cheese Making Resource Mon, 25 Nov 2019 02:13:55 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: Darby https://curd-nerd.com/hard-cheese-recipes/parmesan/#comment-71576 Wed, 29 Jul 2015 21:25:07 +0000 https://curd-nerd.com/?page_id=687#comment-71576 First off, thanks for sharing! My farmhouse cheddar is progressing well from what I can tell. Unfortunately my attempt at this parmesan turned into a disaster. I never got my curd size down to the size of rice. I think I cooked it too quickly and it would clump like scrambled egg as I was stirring it with the whisk. My thermometer was also not inserted deep enough and after 45 mins I actually had a temperature of 51 C. Do you have any advice on saving this batch? I assume it will not become parmesan but can I do anything else to end up with something?
thanks

]]> By: Curd-Nerd https://curd-nerd.com/hard-cheese-recipes/parmesan/#comment-13390 Mon, 03 Feb 2014 02:59:44 +0000 https://curd-nerd.com/?page_id=687#comment-13390 In reply to Corry Danielis.

Hi Corry. Sorry I don’t know of stockists in South Africa but have you tried ordering from Amazon or the likes? There is this product at Amazon that is perfect for Cheese Making.

]]> By: Corry Danielis https://curd-nerd.com/hard-cheese-recipes/parmesan/#comment-13047 Sun, 19 Jan 2014 11:42:01 +0000 https://curd-nerd.com/?page_id=687#comment-13047 Thank you for interesting reading . I live in south Africa and can’t find lipase can you help
Corry

]]> By: Flocculation Method - For A Better Curd Set | Curd-Nerd https://curd-nerd.com/hard-cheese-recipes/parmesan/#comment-426 Sun, 19 Feb 2012 02:25:58 +0000 https://curd-nerd.com/?page_id=687#comment-426 […] Parmesan […]

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