Overview
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/rennetThis artisanal cheese combines the creamy richness of traditional camembert with the spicy essences of kimchi, creating a unique blend of flavors. A must-try for any food enthusiast, enjoy it melted on toast, paired with fruits, or on a cheese platter! 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 fresh cow milk.
3. +Ingredients
Please add:
4 g of Kimchi spice blend
Tip: Add one and a half teaspoon of Kimchi spice blend (gochugaru chili flakes, salt 6-8%, brown sugar, ginger and garlic).
4. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
5. Heat
Time: 00:15:00
Temperature: 37 °C
Speed: OFF
6. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
1 g of Fromaggio FlavorPro Mesophilic Culture
1 g of Penicillium Candidum (PC) culture
Tip: Should you use locally sourced ingredients, you may use the following dosages as an alternative:
• 25 drops calcium chloride solution (35%)
• 1/3 of a teaspoon TME starter culture.
• 1/3 of a teaspoon PC culture
7. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
8. Heat
Time: 01:00:00
Temperature: 34 °C
Speed: OFF
9. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Should you use locally sourced ingredients, you may use the following dosages as an alternative:
• 25 drops liquid rennet
10. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
11. Heat
Time: 00:40:00
Temperature: 35 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:10:00
Temperature: 37 °C
Speed: OFF
14. Cut
Temperature: OFF
Cut Size: Soft
15. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
16. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
17. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
18. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
19. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
20. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
21. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
22. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
23. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
24. 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: 00:10:00
25. Instructions
After draining, salt the cheese on all sides and distribute evenly. For a cheese if 200-300g, use one teaspoon and a half sprinkled evenly on top and bottom of the cheese. For a cheese of 400 grams, use about two tea spoons in total.
26. Affinage
Time: 504:00:00
Temperature: 17 °C
Humidity: 90%
