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 Boost4. Mix
Time: 00:16:01
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture6. Mix
Time: 00:30:00
Temperature: 30 °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. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
11. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
12. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
14. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
15. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
17. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
18. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
19. 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).
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
21. 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: 03:00:00
22. Instructions
Break the curd into large cubes (1-2 cm) and repeat every ten minutes for five times.
23. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
Tip: Mix well with the curd
24. Instructions
Place inside the mold and turn every 2 hours, for 6 hours.
25. Press
Remove drainer and cutter/mixer, and attach press.
Time: 47:00:00
Pressing force: 0.07 Bar
Flip the cheese after 15 h 40 m, 31 h 20 m
26. Affinage
Time: 504:00:00
Temperature: 7 °C
Humidity: 80%
27. 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
