Übersicht
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingCheddar cheese, originating from England, is currently the most popular cheese in the United States. Known for its versatility, Cheddar can range from mild to sharp in flavor. 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. Mix
Time: 00:40:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
7. Heat
Time: 01:30:00
Temperature: 30 °C
Speed: OFF
8. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
9. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
10. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
11. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
12. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
13. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
14. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Hard
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Mix
Time: 00:12:00
Temperature: 30 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
20. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
21. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
22. Mix
Time: 00:45:00
Temperature: 38 °C
Speed: 50 RPM
23. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
24. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
25. Instructions
open the heating pot and remove 2 cups of whey
26. 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: 01:00:00
Tip: Drain at room temperature (68-77F or 20-25C).
27. Instructions
Remove the whey from the heating pot. Cut the curd mass in 4 quarters and stack them on top of the other inside the pot. Place a jar filled with water on top of the stack to increase pressure.
28. Instructions
Remove residual whey from the heating pot and insert the blender attachment
29. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
30. +Ingredients
Please add:
10 g of Fromaggio Salt for Cheesemaking
31. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
32. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:20:00
Pressing force: 0.76 Bar
33. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 01:00:00
Pressing force: 1.65 Bar
Tip: Flip cheese
34. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 2 Bar
Tip: Flip cheese
35. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even.
36. Instructions
Enjoy!
ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
