fromaggio

Cheddar

Cheddar
Step into the world of Cheddar with this wonderful recipe we have been perfecting for years.

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. Mix
Time: 00:06:00
Temperature: 30 °C
Speed: 50 RPM
3. +Ingredients
Please add:
0.25 ml of Calcium Chloride
4. +Ingredients
Please add:
0.13 ml of Cream Cheese Making Culture
5. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
6. Instructions
wait for 90 minutes
7. +Ingredients
Please add:
0.75 ml of Rennet
8. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
9. Instructions
Wait for 45 minutes
10. Cut
Temperature: OFF
Cut Size: Hard
11. Instructions
Wait for 5 minutes
12. Mix
Time: 00:12:00
Temperature: 30 °C
Speed: 50 RPM
13. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
14. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
16. Mix
Time: 00:45:00
Temperature: OFF
Speed: 50 RPM
17. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
18. Instructions
Wait for 5 minutes
19. Instructions
Open the heating pot, remove 2 full cups and cover the drainer with the muslin cloth and tight with elastic around the pot
20. Instructions
Turn around the drainer submerging the bottom part inside the whey
21. Instructions
Wait for 12 minutes
22. Instructions
Take off the drainer and remove the whey inside the heating pot
23. Instructions
Untight the muslin cloth, gather its 4 corners and hang it with the string bar on top of the heating pot to allow further draining
24. Instructions
Wait for 5 minutes
25. Instructions
Remove the muslin cloth and place the curd inside the heating pot
26. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 02:00:00
27. Instructions
Cut the curd mass in half and stack the two separated halves
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
29. Instructions
Put the curd back into the drainer with the hard cutter mixer. Remove residual whey from the heating pot and insert the drainer before covering the heating pot
30. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 150 RPM
31. +Ingredients
Please add:
1 ml of Salt
32. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
33. Instructions
Remove residual whey from the heating pot and take off the cutter mixer
34. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
35. Instructions
Remove from the press, turn and put back to the press
36. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
37. Instructions
Remove from the press, turn and put back to the press
38. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
39. Instructions
Remove from the press, turn and put back to the press
40. Press
Remove drainer and cutter/mixer, and attach press.
Time: 73:00:00
Pressing force: 0.07 Bar
41. Instructions
Put the cheese in a tight muslin cloth
42. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even.
43. Instructions
Enjoy!
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