1. Instructions
Please ensure that all parts are cleaned and sanitized. Insert the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
Tip: add a gallon the 3 liters is just a weird amount to manage
3. +Ingredients
Please add: 1 cup(s) of Vinegar
Tip: add slowly as the milk is stirred until you see a blueish hue around the edge.
4. Mix
Time: 00:10:00
Temperature: OFF
Speed: 30 RPM
5. Heat
Time: 00:30:00
Temperature: 37 °C
Speed: 50 RPM
6. +Ingredients
Please add: 0.25 tsp of Liquid Animal Rennet, 0.25 cup(s) of Water
Tip: dilute your rennet in whey or water
7. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 30 RPM
8. Instructions
Rest for 15 mins
9. Cut
Temperature: OFF
Cut Size: Soft
10. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
11. Drain
To drain, transfer contents into Mesh Strainer
Time: 01:00:00
Tip: Since we didnt use the drainer you can use a ladel to transfer your separated curd to the mesh or pour the contents directly from the Fromaggio into the bowl via the mesh. You can stack your mesh on top of the drainer in a bowl to help elevate it.
at this point you will only be using the Fromaggio to heat the water the remainder of process will be done outside the machine
12. +Ingredients
Please add: 2 tsp of Kosher or Non Iodized salt
Tip: salt to taste stiring the curd by hand.
13. Instructions
Transfer your rested curd to a large bowl and break along its natural lines. stir by hand to loosen. pour whey from your fromagio into another bowl or container for reuse later. add 3 liters of filtered or nonchlorinated water.
14. Heat
Time: 01:00:00
Temperature: 82 °C
Speed: OFF
15. Instructions
Add heated water to your bowl with the curd pouring along the edge of the the bowl with a label. DO NOT pour directly on curd.
the curd will begin to melt slowly add more water as you go and the curd will become more stretchable. do not add hot water too fast or the curd will shed its fat into the water and it will turn yellow.
16. Instructions
https://www.facebook.com/share/v/1DBX788Y5p/
video for reference
17. Instructions
Make sure to have a cold water bat ready with salt, water and a little of the whey you set aside earlier.
form the stretched curd into balls and cut then place in bowl overnight.
