Temperature too high while cooking my parmesan..?
Posted: Mon Aug 20, 2012 3:54 pmHi all,
I made parmesan last night - but during the cooking phase I think the temp got up to 140F for about 10 minutes, then it was back down at 135F for about 50 minutes (as recomended in this recipe: http://www.cheesemaking.com/Parma2.html )
I'm concerned that having the cook temp too high could have damaged my thermophillic lactic starters or something else. What would be the implications? A tasteless cheese?
Any thoughts on what (if anything?) might happen to the cheese and why?
Thanks!
Jonathan
I made parmesan last night - but during the cooking phase I think the temp got up to 140F for about 10 minutes, then it was back down at 135F for about 50 minutes (as recomended in this recipe: http://www.cheesemaking.com/Parma2.html )
I'm concerned that having the cook temp too high could have damaged my thermophillic lactic starters or something else. What would be the implications? A tasteless cheese?
Any thoughts on what (if anything?) might happen to the cheese and why?
Thanks!
Jonathan