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. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture6. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 34 °C
Speed: 50 RPM
16. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
17. Mix
Time: 00:30:00
Temperature: 35 °C
Speed: 50 RPM
18. Instructions
Remove 1 cup of whey and replace with 1 cup of boiling water.
19. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
20. Instructions
Remove the residual whey and place the drainer with the curd back into the heating pot.
21. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
2 g of Black pepper
5 g of Dried flaked Jalapeño pepper
22. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
23. 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: 00:25:00
Tip: Drain at room temperature (68-77F or 20-25C).
24. Instructions
Transfer the curd in the press mold.
25. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.69 Bar
Flip the cheese after 15 m
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
26. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
Flip the cheese after 30 m
27. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h
28. Instructions
Remove from the press and take out the residual whey.
29. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
30. Instructions
Enjoy ! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
