The following is a concise summary of the transcript:
The speaker explains how to make parmesan cheese at home using 8 liters of milk, rennet, annatto seeds, and salt. He describes the steps of heating the milk, adding the rennet, breaking the curd, cooking the pasta, draining the whey, salting the cheese, and curing it for 12 days. He also compares the parmesan cheese with other types of cheese, such as minas cheese and half-cured cheese, and gives some tips and anecdotes along the way. He shows the final result of his cheese and invites the viewers to try it.
Here are the key facts extracted from the text:
1. The recipe being made is for parmesan cheese.
2. The first process in making any type of cheese is the same.
3. Milk needs to be at room temperature to make cheese.
4. If the room temperature is above 32 degrees, there is no need to heat the milk.
5. The ideal temperature for making cheese is between 35 to 37 degrees.
6. Rennet is not necessary to make cheese, but it helps the process.
7. Raw milk is the best type of milk to use when making cheese.
8. Pasteurization involves heating milk to 75 degrees.
9. The cheese-making process starts with curdling the milk.
10. The curdled milk needs to be heated to separate the whey.
11. The whey needs to be removed and the curds need to be cooked in their own juice.
12. The cheese needs to be shaped and molded.
13. The cheese needs to be cured for at least 12 days.
14. The cheese needs to be turned every 12 hours during the curing process.
15. Olive oil can be used to coat the cheese during the curing process.
16. The curing process can take up to 30 days or more, depending on the desired texture and flavor.
17. The longer the cheese is cured, the harder it becomes.
18. Parmesan cheese is typically cured for a longer period than other types of cheese.