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Parmesan MISTAKE - Starter & Rennet at same time...help?

All,

In creating some Parmesan about 2 hours ago, I accidentally added my Thermophilic Starter and Lipase Powder at the same time as my Rennet.

Does anyone know what kind of effect this will have?

All the recipies I have state to let the milk "ripen" for 30 minutes after adding the Starter and Lipase. Since I have obviously neglected this step, and I am a somewhat of a newbe at this, I have no idea of the consequences.

I would appreciate any comments that anyone has. Hopefully I can post the results to see if this is a wasted batch. Good think its only 2 gallons of milk!

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No such thing as a mistake in cheesemaking

Your cheese will still be edible, but it might not come out the way you were expecting. Chances are your acid levels will be too low, since you didn't give the bacteria enough time to build up acid levels before adding rennet. Given this, your cheese will have a higher moisture content than it should, and you should probably age it for less time than you were planning on originally. Also, it's too late for this, but something to think about for next time: you could have tried to correct for the low acid levels by cooking the curd longer, stirring it more, and/or pressing it longer (thereby expelling moisture). Let us know how it turns out!

  • By curdnerd at 2007-05-30 16:12
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