Parmesan: Which Culture Is Best?

Video Description

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisancheesesworkshop/?video=iaM8U5czkVo Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=iaM8U5czkVo Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=iaM8U5czkVo If you've ever wondered which culture you should use when making cheese, watch this video. The first part of this video shows how to make a Hard, Italian, Parmesan-Style cheese using clabber as the culture. The second part shows the aging and tasting of the clabber-cultured cheese, as well as the aging and tasting of two more cheeses, each made following the same recipe but with different cultures. CHAPTERS 00:00 Parmesan-Style Cheese 01:33 Clabber 02:48 Cutting 03:28 Cooking 05:46 Pressing 06:54 Whey Ricotta 08:23 Brining 09:34 Aging 09:52 The Parmesan Experiment 14:27 Tasting the Clabber Parmesan 16:13 Tasting Test Cheese 2 16:31 Tasting Test Cheese 3 Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.