Overview
https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/rennetA Saint Marcellin inspired lactic cheese crafted from a mixed milk composition of two-thirds cow's milk one-sixth goat's milk and sheep milk. This soft, wrinkly cheese has a delicate, slightly nutty character that reflects the best qualities of blended milk types.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 2 liter of pasteurized cow milk.
3. Instructions
For more creaminess, the goat milk can be replaced by 500g organic goat milk yoghurt.
4. +Milk
Please add: 0.5 liter of pasteurized goat milk.
5. +Milk
Please add: 0.5 liter of pasteurized sheep milk.
6. Heat
Time: 00:15:00
Temperature: 25 °C
Speed: 30 RPM
7. +Ingredients
Please add:
1 g of Fromaggio FlavorPro Mesophilic Culture
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative:
• 1/8 teaspoon mesophilic culture
For Fromaggio ingredients, use standard values displayed in the ingredients step,
as well as:
• 1 pinch of penicillium candidum,
• 1 pinch of geotrichum candidum.
8. Heat
Time: 00:05:00
Temperature: 25 °C
Speed: OFF
9. Mix
Time: 00:00:15
Temperature: OFF
Speed: 50 RPM
10. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
1 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:
• 25 drops of calcium chloride solution (35%)
• 6 drops of liquid rennet
11. Mix
Time: 00:00:20
Temperature: OFF
Speed: 100 RPM
12. Heat
Time: 22:00:00
Temperature: 25 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 25 °C
Speed: OFF
15. 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
16. Instructions
Place the curds into their molds up to their top. Let drain until you are able to add more curds. The process can take between 30 mins and 2 hours in total. Then, drain the curds at room temperature.
17. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
18. Instructions
After 6 hours, flip the cheeses in the molds. Sprinkle half a tea spoon of salt on the top surface.
19. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
20. Instructions
After 6 hours, flip the cheeses in the molds again. Sprinkle half a tea spoon of salt on the top surface.
21. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
22. Instructions
Unmold the cheeses and place them on a bamboo mat or rack. Let drain for 48 hours.
23. Drain
To drain, lift up the drainer by the handle
Time: 48:00:00
24. Instructions
Remove the whey and flip the cheeses daily.
25. Affinage
Time: 336:00:00
Temperature: 13 °C
Humidity: 90%
26. Instructions
Place each cheese in a clay pot, cover with lid and store for up to 6 weeks in the refrigerator.
