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: 3 liter of pasteurized goat milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio Chèvre-Goat Starter Culture6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
9. Instructions
In the following 10 hours, the curd will acidify with a cutting operation after 4 hours. Your intervention will only be requested after this time, for the draining.
10. Heat
Time: 04:00:00
Temperature: OFF
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Soft
12. Heat
Time: 06:00:00
Temperature: OFF
Speed: OFF
13. 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: 02:00:00
14. 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: 10:00:00
Tip: Use a ladel to carefully scoop the curd into the mesh strainer, where the curd will drain for 10 hours. Drain at room temperature (68-77F or 20-25C).
15. Instructions
Transfer the cheese into a bowl and scrape the curd out of the mesh strainer to ensure the best yield.
16. +Ingredients
Please add:
10 g of Salt for Cheesemaking
Tip: Add herbs and spices at this stage (optional). Mix well with the spatula.
17. Instructions
Transfer the cheese into a container and refrigerate.
18. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
