Our Best Parmesan Cheese Recipe All in One Place

Hey there, cheese lovers! If you’re anything like me, you can’t get enough of that tasty Parmesan goodness. Whether sprinkled on pasta, salads, or enjoyed on its own, Parmesan cheese adds a flavorful kick to any dish. Today, I’m excited to share with you the ultimate guide to making the best Parmesan cheese recipes right in your own kitchen!

Why Homemade Parmesan Cheese?

Before we dive into the recipes, let’s talk about why making Parmesan cheese at home is a great idea. First off, it’s surprisingly easy! With just a few simple ingredients and some patience, you can create cheese that’s fresher and more flavorful than anything you’ll find at the store. Plus, making your own cheese allows you to control the quality of ingredients, ensuring a healthier final product.

Ingredients You’ll Need:

To get started, gather these basic ingredients:

• 1 gallon of whole milk
• 1/4 teaspoon of calcium chloride (optional, helps with curd formation)
• 1/4 teaspoon of mesophilic culture
• 1/4 teaspoon of liquid rennet
• 1/4 cup of cheese salt

Instructions:

1. Heat the Milk: Pour the milk into a large pot and heat it to 90°F. If you’re using calcium chloride, add it to the milk and stir until dissolved.
2. Add Culture: Sprinkle the mesophilic culture over the surface of the milk and let it rehydrate for a few minutes. Then, gently stir it into the milk.
3. Coagulate the Milk: Dilute the liquid rennet in 1/4 cup of cool, non-chlorinated water. Slowly pour the rennet mixture into the milk while stirring in an up-and-down motion for about 30 seconds.
4. Let it Set: Cover the pot and let the milk sit undisturbed at room temperature for about 45 minutes, or until a clean break forms when you insert a knife or spatula into the curd.
5. Cut the Curd: Once the curd has set, use a long knife to cut it into 1/4-inch cubes.
6. Cook the Curd: Gently heat the curds to 105°F while stirring slowly and continuously. This will help expel whey from the curd.
7. Drain and Salt: Line a colander with cheesecloth and carefully transfer the curds into it. Let the curds drain for about 15 minutes, then sprinkle them with cheese salt and gently mix.
8. Press the Cheese: Place the curds into a cheese mold and press them at 20 pounds of pressure for about 1 hour.
9. Age the Cheese: Remove the cheese from the mold and let it air dry at room temperature for 2-3 days, flipping it occasionally. Then, transfer it to the refrigerator and age it for at least 2 months.

Delicious Parmesan Recipes:

Now that you’ve made your own Parmesan cheese, it’s time to put it to good use! Here are a few simple recipes to get you started:

1. Classic Spaghetti with Parmesan: Cook your favorite pasta according to the package instructions. In a skillet, heat olive oil and minced garlic until fragrant. Toss the cooked pasta in the skillet with the garlic oil, then sprinkle generously with freshly grated Parmesan cheese. Serve hot with a sprinkle of chopped parsley.
2. Parmesan Crusted Chicken: Preheat your oven to 375°F. Season chicken breasts with salt, pepper, and Italian seasoning. Dip each breast in beaten egg, then coat with a mixture of breadcrumbs and grated Parmesan cheese. Place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through and golden brown.
3. Caesar Salad with Parmesan Crisps: Toss chopped romaine lettuce with Caesar dressing and croutons. Top with shaved Parmesan cheese and homemade Parmesan crisps. To make the crisps, simply sprinkle grated Parmesan cheese in small mounds on a baking sheet lined with parchment paper. Bake at 375°F for 5-7 minutes, or until golden and crisp.

Conclusion:

With these simple recipes and easy-to-follow instructions, you can enjoy the delicious taste of homemade Parmesan cheese anytime, anywhere. So why wait? Get in the kitchen and start creating your own cheesy masterpieces today!