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:
7 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:25:00
Temperature: 31 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture6. Mix
Time: 00:10:00
Temperature: 31 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:30
Temperature: OFF
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
15. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
16. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
17. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
18. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
19. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
20. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
21. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
22. 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: 01:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
23. Mix
Time: 00:30:00
Temperature: 75 °C
Speed: 50 RPM
Tip: Keep curd outside machine and keep only the whey inside. Squeeze the curds by hand into 4 round flat pieces.
24. Instructions
Put the 4 pieces inside the whey and close the pot.
25. Heat
Time: 00:20:00
Temperature: 75 °C
Speed: OFF
26. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
27. Heat
Time: 00:10:00
Temperature: 75 °C
Speed: OFF
28. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
29. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
30. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
31. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
32. Instructions
Use a ladle to take the cheese out of the pot and let cool for 5 min in cold water, then dry
33. +Ingredients
Please add:
4 g of Fromaggio Salt for Cheesemaking
Tip: Sprinkle on both sides of the cheese
34. Instructions
Refrigerate
35. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
