1. Instructions
Please ensure that all parts are cleaned and sanitized.
No plastic drainer needed
Insert the Hard cutter/mixer on the shaft by pushing it down as far as possible.
Wipe over milk bottles with sanitizer
2. +Milk
Please add: 2.5 liter of pasteurized cow milk.
Tip: add up to 500 ml pouring cream
adjust milk so you have a total of 3 litres
3. +Ingredients
Please add: 8 drop(s) of calcium chloride
4. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: 30 RPM
5. Heat
Time: 00:10:00
Temperature: 35 °C
Speed: 30 RPM
Tip: milk should be 29-31 degrees Celsius
6. +Ingredients
Please add: 0.02 g of 1 drop spoon mesophile MA221
Tip: sprinkle on top
alternatively you can also use a sachet of Fromaggio mesophile instead of the two I used
7. +Ingredients
Please add: 0.13 g of dash spoon mesophile M244
Tip: Sprinkle on top
8. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
Tip: let culture rehydrate for 5 mins
9. +Ingredients
Please add: 0.13 g of penicillium Roqueforti
Tip: 1/8 teaspoon powdered spores need to be rehydrated in 25 ml filtered water or warm milk before its added
10. Mix
Time: 00:02:00
Temperature: OFF
Speed: 50 RPM
11. Heat
Time: 00:30:00
Temperature: 31 °C
Speed: OFF
12. Mix
Time: 00:03:00
Temperature: 31 °C
Speed: 50 RPM
13. +Ingredients
Please add: 1 ml of 1ml 200ICMU strength rennet
Tip: mix rennet in 25ml purified water before adding
14. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
15. Heat
Time: 01:20:00
Temperature: 30 °C
Speed: OFF
Tip: Make sure you have a clean break before cutting
16. Cut
Temperature: OFF
Cut Size: Hard
Tip: curds should be 10-15 mm
I manually cut
17. Mix
Time: 00:10:00
Temperature: 30 °C
Speed: 30 RPM
18. Heat
Time: 00:10:00
Temperature: 31 °C
Speed: OFF
19. Instructions
Whey off to the level of curds
20. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 30 RPM
21. Heat
Time: 00:10:00
Temperature: 31 °C
Speed: OFF
22. Instructions
Very slowly spoon alternatively into 2 small Brie hoops
I sprinkle a tiny bit more Roqueforti in each hoop when half filled and then on top
Let curds settle every few spoons
after filling let it rest for 10 mins and then use a third hoop to flip them
Flip ever 15 mins for 2 hours then again every hour for 2 hours
23. Instructions
Rest for 24 hours covered with damp cheese cloth on a draining mat and a net covering
24. Instructions
day 2
remove from hoop and weigh each cheese
dry salt 2.5% of weight and put on draining net for another 24 hours covered with a net
25. Instructions
day 3
put into ripening container and put in cheese fridge at 13 degrees Celsius
26. Instructions
between day 5-10 pierce top about 20 times with a sterile ice pick, knitting needle or similar
repeat in a few weeks
keep box dry and turn cheese daily
27. Affinage
Time: 1440:00:00
Temperature: 13 °C
Humidity: 0%
Tip: scrap excess mould, wrap and put in fridge
enjoy ❤️
