fromaggio

Edam

Edam
Edam is a spherical cheese, traditionally from Holland, and often seen with a beautiful coating of red wax. Edam, like Gouda, was named after its origin town in Holland

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. Mix
Time: 00:04:00
Temperature: 22 °C
Speed: 50 RPM
3. +Ingredients
Please add:
0.5 ml of Calcium Chloride
4. +Ingredients
Please add:
0.25 ml of MM100
5. Mix
Time: 00:10:00
Temperature: OFF
Speed: 50 RPM
6. Mix
Time: 00:01:00
Temperature: 22 °C
Speed: 50 RPM
7. Mix
Time: 00:10:00
Temperature: OFF
Speed: 50 RPM
8. Mix
Time: 00:01:00
Temperature: 22 °C
Speed: 50 RPM
9. Mix
Time: 00:10:00
Temperature: OFF
Speed: 50 RPM
10. Mix
Time: 00:01:00
Temperature: 22 °C
Speed: 50 RPM
11. Mix
Time: 00:20:00
Temperature: OFF
Speed: 50 RPM
12. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 50 RPM
13. Mix
Time: 00:20:00
Temperature: OFF
Speed: 50 RPM
14. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 50 RPM
15. Mix
Time: 00:20:00
Temperature: OFF
Speed: 50 RPM
16. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 50 RPM
17. +Ingredients
Please add:
0.25 ml of Rennet
18. Mix
Time: 00:00:30
Temperature: 33 °C
Speed: 50 RPM
19. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
20. Heat
Time: 00:02:00
Temperature: 30 °C
Speed: OFF
21. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
22. Cut
Temperature: OFF
Cut Size: Hard
23. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
24. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
25. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
26. Instructions
Remove about 40% of the volume in whey (1 cup equivalent)
27. Instructions
Prepare 1 cup of water at 70C
28. +Ingredients
Please add:
0.5 cup(s) of Hot water at 70C
29. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
30. +Ingredients
Please add:
0.5 cup(s) of Hot water 70C
31. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
32. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
33. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
34. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
35. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
36. Instructions
Open the heating pot, 40% of the volume in mix water/whey (1 cup equivalent) and cover the drainer with the muslin cloth and tighten with elastic around the pot
37. Instructions
Turn around the drainer submerging the bottom part inside the whey
38. Instructions
Take off the drainer and untight the muslin cloth, gather its 4 corners and press it manually to gather a compact curd mass (Note: this manual pressure is performed inside the whey)
39. Instructions
Drain the whey and tansfer the curd inside the cloth into the mould
40. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
41. Instructions
Remove from the press, release the residual whey, turn and put back to the press
42. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
43. Instructions
Remove from the press, release the residual whey, turn and put back to the press
44. Press
Remove drainer and cutter/mixer, and attach press.
Time: 02:00:00
Pressing force: 0.07 Bar
45. Instructions
Remove from the press, release the residual whey, turn and put back to the press
46. Press
Remove drainer and cutter/mixer, and attach press.
Time: 02:01:00
Pressing force: 0.07 Bar
47. Instructions
Keep refrigerated inside the mould for 4 hours
48. Instructions
Prepare a brine with: 1 Gallon of water + 2.25 Lbs of Salt + 1tbs + 1 tsp. white vinegar
49. Instructions
Set the cheese off the cloth into the brine and with 2 hours
50. Instructions
Wipe the surface and keep refrigerated. Note: you can apply a light surface wash with a brush and diluted Annatto for a warm orange hue of traditional Edam
51. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
52. Instructions
Enjoy!
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