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July 25, 2018

Parmigiano Reggiano Stock

July 25, 2018/ Lucy Waverman

Making the Parmesan stock for Risotto Cacio e Pepe is the first challenge, but follow the instructions and it will be perfect.

Ingredients

1 lb (500 g) Parmigiano Reggiano, grated (about 5 cups)
1 litre water

Method

Place grated cheese and water in a large pan. Heat at medium low for about 10 minutes or until the temperature reaches 176 F (80 C). Cheese will become stringy. Do not let temperature exceed 194 F (90 C). Let cool to room temperature.

Return cooled mixture to medium-low heat and heat to 176 F (80 C) again. Remove from heat. Let rest at room temperature for four hours or refrigerate overnight. The liquid should separate into three layers: a Parmigiano cream on top, milky Parmigiano stock in the middle (the whey) and solid Parmigiano proteins on the bottom.

Skim the cream off the top into a bowl and reserve. Strain the stock and reserve in a separate bowl. Discard the solids from bottom.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Parmigiano Reggiano Stock

Ingredients

Method