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Raw Milk/2%Butterfat for Parmesan

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Raw Milk/2%Butterfat for Parmesan

November 1, 2011
4:48 pm

CarrieJ

Big Chicken

Forum Posts: 80

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September 30, 2010

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Ok, so I'm ready to try parmesan. I have raw milk. I have read the blog on Suzanne's Romano (basically the same) and the instructions in Rikki's book. I still don't get how to make 2% milk out of raw milk.

Also, the instructions call for that stainless steel $75 mold. What other mold can I use? I am so confused.

Suzanne, Dede & CindyP made me do it...HAHAHAHA!

November 1, 2011
6:38 pm

Suzanne McMinn

Admin

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May 14, 2005

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Carrie, I just use a regular 2 pound cheese mold. Just skim the milk the best you can. If the cheese is a little richer, it's not going to ruin it, it'll just be richer, you'll still get the Parmesan flavor.

Clover made me do it.

November 2, 2011
11:03 am

CarrieJ

Big Chicken

Forum Posts: 80

Member Since:
September 30, 2010

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Thanks! I'll get 2 1/2 gallons of milk, skim the cream and maybe make some butter. Or put it in my coffee :)

Suzanne, Dede & CindyP made me do it...HAHAHAHA!