Parmesan is born #1

Today I'm going to make a Parmesan. Ive read a number of recipe's and decided to base my cheese on the Artisan Cheese book by Ted. I bought just under 2 gallon of raw milk from Chapel Street market in Islington.

1. Heated 2 Gallon of milk to 33c. (1.6 Gallon Raw full fat milk, 0.3 Pasturised semi + .1 double cream)
   
2. Added 1/8 Lipase Mild. 1/8 Calcium Chloride & Added 1/4 Thermophilic starter and let it ripen for 30 minutes retaining temperature of 33c
3. Added .75 tsp of liquid animal rennet and let it stand for 45 minutes.
4. After a clean break the curds are cut into 6mm cubes and gradually heated to 38c over 45 minutes. During this time I used a whisk to cut the cuds into rice sized pieces. This helps to expel a lot of whey from the curds.
5. The curds are then heated over 15 minutes to 43c and help for 10 minutes while continuously stired. At this point the curds is very small and ready to press.
6. The curds are pressed at 20lb for 15 minutes, then 30lb for 30 minutes. The original recity called for 30lb for 24 hours but I decided leave it overnight at 30lb and then 40lb for another 12 hours.
7. The hard pressed cheese was then brined with its own whey salted at 20% + a little calcium chloride. The cheese was brined over night, turned and left for another 12 hours

Curds after first cut at 33c

Curds during second cut with whisk at 38c

Curds after finnal cooking at 43c

Pressing curds

After 24 hours of pressing