Overview
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/calcium-chlorideAn Italian hard, granular cheese produced from cows milk and aged at least 12 months. 1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard 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 Boost
4. Mix
Time: 00:40:00
Temperature: 33 °C
Speed: 30 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
6. Mix
Time: 00:05:00
Temperature: 33 °C
Speed: 100 RPM
7. Heat
Time: 00:30:00
Temperature: 33 °C
Speed: OFF
8. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
9. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
10. Heat
Time: 00:46:00
Temperature: 33 °C
Speed: OFF
11. Mix
Time: 00:20:00
Temperature: 55 °C
Speed: 30 RPM
12. 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: 00:30:00
13. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.9 Bar
Flip the cheese after 15 m, 30 m, 45 m
14. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:01:00
Pressing force: 1.86 Bar
Flip the cheese after 30 m 7 s, 1 h 14 s, 1 h 30 m 21 s, 2 h 28 s, 2 h 30 m 35 s, 3 h 42 s, 3 h 30 m 49 s
15. Instructions
place in a covered plastic container to keep from drying out, mostly air tight, and allow to rest for 2 days.
16. +Ingredients
Please add:
1 cup(s) of 1 gallon of water
2.25 g of 2.25 lbs salt (non iodine)
15 g of Fromaggio Calcium Chloride Boost
15 g of Vinegar
Tip: bring brine and cheese to 50-55 degrees, and brine cheese for 4 hours per lb.
