1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 null of pasteurized cow milk.
3. Heat
Time: 00:45:00
Temperature: 77 °F
Speed: 50 RPM
4. +Ingredients
Please add: 2 gram of Fromaggio GoldStart Mesophilic Culture.
5. Heat
Time: 00:01:00
Temperature: 77 °F
Speed: OFF
6. Mix
Time: 00:10:00
Temperature: 77 °F
Speed: 30 RPM
7. Heat
Time: 00:45:00
Temperature: 87.8 °F
Speed: OFF
8. +Ingredients
Please add: 2 gram of Fromaggio Microbial Rennet for Hard Cheese.
9. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
10. Heat
Time: 01:20:00
Temperature: 87.8 °F
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Soft
12. Heat
Time: 00:05:00
Temperature: 87.8 °F
Speed: OFF
13. Heat
Time: 00:20:00
Temperature: 87.8 °F
Speed: 30 RPM
14. Heat
Time: 01:15:00
Temperature: 95 °F
Speed: 30 RPM
15. Drain
Time: 01:00:00
16. +Ingredients
Please add: 7 g of Fromaggio Salt for Cheesemaking
17. Press
Time: 01:00:00
Pressing force: 0.14 null
Flip the cheese after 1 h
18. Instructions
Make a brine with 1/2 gallon of water, 200 grams of salt, 1 tsp of Calcium Chloride, 1 tsp of white Vinegar. Bring brine to 55F and let cheese soak in it for 1 hour.
19. Affinage
Time: 1440:00:00
Temperature: 52 °F
Humidity: 95%
