1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 null of pasteurized cow milk.
3. +Ingredients
Please add: 1 gram of Fromaggio Calcium Chloride Boost.
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add: 2 g of Fromaggio FlavorPro Mesophilic Culture
6. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add: 2 gram of Fromaggio Microbial Rennet for Hard Cheese.
Tip: Mix rennet in 1/8 cup of room, temperature, bottled or filtered water
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 32 null
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 34 °C
Speed: 50 RPM
16. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
17. Mix
Time: 00:30:00
Temperature: 35 °C
Speed: 50 RPM
18. Instructions
Remove 1 cup of whey and replace with 1 cup of boiling water.
19. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
20. Instructions
Remove the residual whey and place the drainer with the curd back into the heating pot.
21. +Ingredients
Please add: 12 gram of Fromaggio Salt for Cheesemaking.
22. +Ingredients
Please add: 2 gram of Black pepper., 5 g of Dried Red and Jalepeno peppers
23. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
24. Drain
Time: 00:25:00
25. Instructions
Transfer the curd into the press mold.
26. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.69 Bar
Flip the cheese after 15 m
Tip: 5 lb
27. Press
Time: 01:00:00
Pressing force: 0.14 Bar
Flip the cheese after 30 m
Tip: 10 lb
28. Press
Time: 04:00:00
Pressing force: 0.21 Bar
Flip the cheese after 2 h
Tip: 15-20 lb
29. Instructions
Remove from the press and take out the residual whey.
30. Affinage
Time: 720:00:00
Temperature: 12 null
Humidity: 82%
