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 pasteurized cow milk.
Tip: + 240g Heavy Whipping Cream
3. Heat
Time: 01:00:00
Temperature: 35 null
Speed: 50 RPM
4. +Ingredients
Please add:
2 g of Fromaggio Craft Yogurt Starter Culture
Tip: Sprinkle over surface of milk.
5. Heat
Time: 00:05:00
Temperature: 35 °C
Speed: OFF
Tip: Culture is rehydrating.
6. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
7. Heat
Time: 00:45:00
Temperature: 35 null
Speed: OFF
Tip: Milk and Culture are ripening.
8. +Ingredients
Please add:
8 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Diluted in ⅛ cup water.
9. +Ingredients
Please add:
2 gram of Fromaggio Microbial Rennet for Soft Cheese.
Tip: Diluted in ⅛ cup water. Alternatively: ¼ tsp Liquid Animal Rennet diluted in ⅛ cup water.
10. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
11. Heat
Time: 01:15:00
Temperature: 35 null
Speed: OFF
Tip: This is where the magic happens!
12. Cut
Temperature: OFF
Cut Size: Soft
13. Instructions
Drain: Line a colander with cheesecloth, drain the curds, and gather the edges to hang under its own weight for 10-20 minutes to a very slow drip. Open cloth and move curd around to eliminate whey pockets.
14. +Ingredients
Please add:
6 gram of Fromaggio Salt for Cheesemaking.
Tip: Mix in your salt.
15. Instructions
Shape curds into mold with follower and a 1 lb weight for 1 hr, repeat after flipping. Drain any expressed whey and unwrap to dry salt. 1 tsp medium course kosher salt per side. Salt first side and let sit to absorb for a few hours before salting second side. Let sit overnight. Pat dry and place on mat in covered container. Keep container free of any moisture. Ready to eat in a couple days but gets softer and creamier in the following 8-10 days.
16. Affinage
Time: 240:00:00
Temperature: 5 °C
Humidity: 90%
