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.
3. Heat
Time: 00:45:00
Temperature: 89.6 °F
Speed: 50 RPM
4. +Ingredients
Please add: 0.1 gram of Lipase., 1 g of Fromaggio Calcium Chloride Boost
Tip: Dilute in 1/8 cup nonchlorinated water
5. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
6. +Ingredients
Please add: 2 gram of Fromaggio TempMaster Thermophilic Culture.
7. Heat
Time: 00:02:00
Temperature: 89.6 °F
Speed: OFF
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
9. +Ingredients
Please add: 2 gram of Fromaggio Microbial Rennet for Hard Cheese.
10. Mix
Time: 00:00:40
Temperature: 89.6 °F
Speed: 30 RPM
11. Heat
Time: 00:45:00
Temperature: 32 °F
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:30:00
Temperature: 53 null
Speed: 30 RPM
14. Heat
Time: 01:30:00
Temperature: OFF
Speed: OFF
15. Drain
Time: 00:03:00
16. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 1 PSI
Flip the cheese after 10 m, 20 m
Tip: First press: 5lbs for 30 minutes
Flip
10lbs for 2 hours
Flip
15 lbs for 8 hours
17. Instructions
Brine 18% for 4 hours
18. Instructions
Remove from brine and dry well.
Place on a drying mat in fridge
19. Instructions
Can enjoy the next day but improves with 4 days of aging.
