1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard 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: 33 °C
Speed: 50 RPM
4. +Ingredients
Please add: 5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:05:00
Temperature: 33 °C
Speed: 30 RPM
6. +Ingredients
Please add: 2 gram of Fromaggio GoldStart Mesophilic Culture.
Tip: or use 1/2 tsp MM100 culture
7. Heat
Time: 00:02:00
Temperature: 33 °C
Speed: OFF
8. Heat
Time: 00:30:00
Temperature: 33 °C
Speed: OFF
9. +Ingredients
Please add: 2 gram of Fromaggio Microbial Rennet for Hard Cheese.
Tip: or 1/2 tsp diluted in 1/4 cup cool water
10. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
11. Heat
Time: 00:40:00
Temperature: 33 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Hard
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Cut
Temperature: OFF
Cut Size: Hard
15. Heat
Time: 00:15:00
Temperature: OFF
Speed: 30 RPM
16. Instructions
remove 1/3 of the whey and replace with 0.5C 55 degrees C water
17. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: 30 RPM
18. Instructions
add 0.5c 55 degree water
19. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: 30 RPM
20. Instructions
add 0.5C 55 degree water
21. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: 30 RPM
22. Mix
Time: 00:30:00
Temperature: 36 °C
Speed: 30 RPM
23. Instructions
Form the curds
Prepare molds and drain in cloth and place into a pan large enough to retain whey.
Then pour free whey into the molds to warm them. fill molds allowing whey to rise one to 2 inches over top of curd.
Add the follower +6 pounds of weight on top then allow this to consolidate the curds for 15 minutes
24. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:15:00
Pressing force: 0.07 Bar
Tip: 6 lbs
25. Press
Time: 00:30:00
Pressing force: 0.14 Bar
Tip: remove from whey and place in cheese press. press with 9lbs
26. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.21 Bar
Tip: 16lbs for 30 min
27. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.21 Bar
Tip: flip and press at 25lbs
28. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 06:00:00
Pressing force: 0.21 Bar
Tip: flip and press for 25lb
29. +Ingredients
Tip: remove weight and cloth and allow cheese to rest overnight in mold at 50F
dissolve 2.25lb cheese salt in 1 gallon water with 1Tb calcium chloride and 1tsp vinegar to make brine. submerge in brine for 12 hours flipping at 6 hours.
remove from brine and pat dry. air dry in cheese mat at RT for a few days to a week.
wax cheese with three cheese wax layers
30. Affinage
Time: 1440:00:00
Temperature: 13.5 °C
Humidity: 85%
Tip: store for 3-6 months at 56-64 degrees
