Crescenza con Chimichurri Pampeano

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Heat
Time: 00:30:00
Temperature: 38 °C
Speed: 30 RPM
5. +Ingredients
Please add:
10 g of Chimichurri pampaneo mix with salt
6. Mix
Time: 00:01:00
Temperature: 38 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Craft Yogurt Starter Culture
Tip: You may also substitue with 2 grams Fromaggio TempMaster Thermophilic Culture
8. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
9. Heat
Time: 00:30:00
Temperature: 38 °C
Speed: 30 RPM
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese11. Mix
Time: 00:00:40
Temperature: 38 °C
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: 38 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:30:00
Temperature: 38 °C
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Soft
16. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
17. Mix
Time: 00:00:07
Temperature: 38 °C
Speed: 30 RPM
18. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:15:00
Tip: To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside the mesh strainer. Drain at room temperature.
19. Affinage
Time: 120:00:00
Temperature: 2 °C
Humidity: 85%
Tip: Age in a covered plastic container in the refrigerator for 5 days. Consume within a week of starting the aging process.