Overview
https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/rennetThis artisanal mixed goat and sheep cheese combines the traditional creamy, silky texture of lactic cheeses with the aromatic, fragrant notes of petals.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. Instructions
Place the milk out of the fridge and leave at room temperature for about one hour before starting.
3. +Milk
Please add: 2 liter of pasteurized goat milk.
4. +Milk
Please add: 0.5 liter of pasteurized sheep milk.
5. Mix
Time: 00:00:20
Temperature: 24 °C
Speed: 30 RPM
6. Heat
Time: 00:20:00
Temperature: 24 °C
Speed: 30 RPM
7. +Ingredients
Please add:
1 g of Fromaggio FlavorPro Mesophilic Culture
7 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative:
• 0.8 gram mesophilic culture. Sprinkle the starter culture over the milk and let it rest for 5 minutes.
• 15 drops Calcium chloride solution (35%)
8. Heat
Time: 00:05:00
Temperature: 24 °C
Speed: OFF
9. Mix
Time: 00:00:20
Temperature: 24 °C
Speed: 30 RPM
10. +Ingredients
Please add:
0.5 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative:
• 6-12 drops liquid rennet depending on the desired texture (2-4 drops per liter of milk).
For Fromaggio ingredients, use standard values displayed in the ingredients step (use about a quarter of the standard 2 grams pouch).
11. Mix
Time: 00:00:20
Temperature: 24 °C
Speed: 50 RPM
12. Heat
Time: 18:00:00
Temperature: 23 °C
Speed: OFF
Tip: Do not touch or move the milk during the coagulation process.
13. Drain
To drain, transfer contents into Mesh Strainer
Time: 48:00:00
14. Instructions
Tip: Unmold and salt the cheeses on both sides. Place the cheeses on a cheese mat for two days. Turn the cheeses once a day.
15. Affinage
Time: 48:00:00
Temperature: 19 °C
Humidity: 75%
16. Instructions
After 2 days, place each cheese on a clay or wooden plate to age.
17. Affinage
Time: 168:00:00
Temperature: 10 °C
Humidity: 70%
Tip: Close the lid and age for about 1 week - 10 days to let the flavors develop.
18. Instructions
When ready to consume, coat the cheeses with a blend of cornflowers, marigold and rose petals.
