1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liters of pasteurized cow milk.
3. Heat
Time: 01:00:00
Temperature: 31 °C
Speed: 50 RPM
4. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
5. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
6. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM
7. Heat
Time: 00:45:00
Temperature: 31 °C
Speed: OFF
8. +Ingredients
Please add:
6 drop(s) of Fromaggio Calcium Chloride Boost
9. Mix
Time: 00:00:10
Temperature: 31 °C
Speed: 50 RPM
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
11. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM
12. Heat
Time: 00:40:00
Temperature: 31 °C
Speed: OFF
Tip: after 40 min if still no clean break, add another 10 min
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
15. Heat
Time: 01:00:00
Temperature: 39 °C
Speed: OFF
16. 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: 00:10:00
17. Heat
Time: 00:20:00
Temperature: 45 °C
Speed: OFF
Tip: heat whey to 45C, put curd above whey and cover with lid
18. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over
19. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over
20. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
21. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over
22. Cut
Temperature: OFF
Cut Size: Hard
Tip: cut curd manually on cutting board into small chunks
23. +Ingredients
Please add:
14 g of Fromaggio Salt for Cheesemaking
Tip: in a container add curd and salt and mix around
24. Drain
To drain, lift up the drainer by the handle
Time: 12:00:00
Tip: make sure to cover with lid
