1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 null of fresh goat milk.
Tip: I used raw goat milk since I have my own milk supply
3. Heat
Time: 00:45:00
Temperature: 27 °C
Speed: 50 RPM
4. +Ingredients
Please add:
2 gram of Fromaggio FlavorPro Mesophilic Culture.
Tip: also add, 1/64 tsp p. candium 1/64 tsp g. candium
5. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
6. Heat
Time: 00:30:00
Temperature: 27 °C
Speed: OFF
7. +Ingredients
Please add:
2 gram of Fromaggio Microbial Rennet for Soft Cheese.
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
9. Heat
Time: 01:00:00
Temperature: 27 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Drain
Time: 04:00:00
Tip: curds need to be dry and mat together well
12. Press
Time: 01:00:00
Pressing force: 0.07 null
Flip the cheese after 1 h
13. Instructions
Add a THIN layer of ash between layers. I use coconut ash
14. Affinage
Time: 504:00:00
Temperature: 12 °C
Humidity: 90%
Tip: let age in your cave (or fridge) for 2 to 3 weeks till a beautiful white rind fully covers the cheese
