Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:08:00
Temperature: 22 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
5. Mix
Time: 00:30:00
Temperature: 22 °C
Speed: 50 RPM
Tip: For a richer color, you can add annatto coloring to the milk, as you begin heating. To add annatto, first dilute the 3mL in 1/4 cup of milk from the pot, then add the mixture back into your heating pot
6. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
8. Mix
Time: 00:00:30
Temperature: 33 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Instructions
Remove 1 cup of whey from the heating pot and prepare 1 cup of boiling water
15. Instructions
Add 1/4 of the cup of water to the heating pot
16. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 50 RPM
17. Instructions
Add 1/4 of the cup of water
18. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
19. Instructions
Add another 1/4 of the cup of water
20. Mix
Time: 00:05:00
Temperature: 40 °C
Speed: 50 RPM
21. Instructions
Enjoy!
22. Mix
Time: 00:10:00
Temperature: OFF
Speed: 50 RPM
23. Instructions
Cover the mesh strainer with a muslin cloth and poor the curd the curd into the strainer, tight the muslin cloth and place it back into the whey of the heating pot
24. Instructions
Turn around the drainer submerging the bottom part inside the whey
25. Instructions
Press the muslin cloth inside the whey for 5 minutes
26. Instructions
place the cloth inside the round mold and place under the press
27. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
Flip the cheese after 1 h 20 m, 2 h 40 m
28. Instructions
Remove from the press, release the residual whey, turn and put back to the press
29. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
30. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
2 ml of vinegar
Tip: Prepare a brine with 10% saturation of salt
31. Instructions
Set the cheese off the cloth into the brine and with 12 hours
32. Instructions
Wipe the surface and keep refrigerated
33. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even
34. Instructions
Enjoy!