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 liter of pasteurized cow milk.
3. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: 30 RPM
4. +Ingredients
Please add: 2 g of Fromaggio FlavorPro Mesophilic Culture, 0.02 tsp of B Linens Brevibacterium
5. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
Tip: sit for 5 minutes
6. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
7. Heat
Time: 00:15:00
Temperature: 32 °C
Speed: 30 RPM
8. +Ingredients
Please add: 6 drop(s) of Fromaggio Calcium Chloride Boost
9. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
10. +Ingredients
Please add: 2 g of Fromaggio Microbial Rennet for Soft Cheese
11. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
12. Heat
Time: 00:40:00
Temperature: 33 °C
Speed: OFF
Tip: After 40 minutrs, check the curd for a clean break. If it isn't set, let sit for another 15 minutes.
13. Heat
Time: 00:15:00
Temperature: 33 °C
Speed: OFF
Tip: If your curd has a clean break then pause machine and skip this step.
14. Cut
Temperature: OFF
Cut Size: Soft
15. Mix
Time: 00:01:00
Temperature: 33 °C
Speed: 30 RPM
Tip: curd cutting
16. Mix
Time: 00:40:00
Temperature: 41 °C
Speed: 30 RPM
17. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
18. Instructions
Remove enough whey so that you can just see the top of the curds.
Then, add 2 cups 104F water
19. Mix
Time: 00:10:00
Temperature: OFF
Speed: 30 RPM
20. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
21. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:15:00
22. Instructions
1. Line your mold with cheesecloth.
2. add curd to mold and drain 15 minutes.
3. Flip the cheese over and drain another 15 minutes.
23. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 06:00:00
Pressing force: 0.07 Bar
Tip: 5 lbs press
- 2 hours, then flip
- press another 2 hours, flip
- press 2 more hours
24. Instructions
Place cheese into 18% brine for 2 hours. Flip the cheese and brine for another 2 hours.
4 hours total
25. Affinage
Time: 720:00:00
Temperature: 15 °C
Humidity: 90%
Tip: Air dry for 24 hours.
- keep in ripening box for 2 weeks.
- flip daily.
- wash with simple brine every other day
Reddish will appear after 10-12 days. After 2 week, clean surface to remove red smear. Dry thoroughly with paper towel
