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: 2 liter of pasteurized cow milk.
Tip: Optional: add 1/4 cup (or 60mL) of tarragon infused soured cream to achieve a flavorful taste and better consistency
3. +Milk
Please add: 0.5 liter of pasteurized sheep milk.
4. Heat
Time: 00:15:00
Temperature: 37 °C
Speed: OFF
5. +Ingredients
Please add: 7 drop(s) of Fromaggio Calcium Chloride Boost
6. +Ingredients
Please add: 2 g of Fromaggio FlavorPro Mesophilic Culture
7. +Ingredients
Please add: 1 g of Penicillium Candidum (PC) culture
Tip: Fromaggio doesnt currently sell this, so you can use locally sourced ingredients. Please refer to the following dosages as an alternative:
• 1/3 of a teaspoon of PC culture
The culture is also available on Amazon USA looking up "Penicillium Candidum Liquid for Cheese Making" as well as in Europe by searching for "PC Penicillium Candidum 5g White Mould for Camembert (Make Cheese Yourself)"
8. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
9. Heat
Time: 01:00:00
Temperature: 34 °C
Speed: OFF
10. +Ingredients
Please add: 2 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:
• 20 drops liquid rennet
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
12. Heat
Time: 00:40:00
Temperature: 35 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
Tip: If you are doing this step manually, cut the curd into columns using a curd cutter. The columns should be approx. 1-1.5 cm wide.
14. Heat
Time: 00:10:00
Temperature: 37 °C
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Hard
Tip: If you are doing this step manually, cut the curd in the opposite direction of the previous cut step so as to form cubes of size 1.5 x 1.5 cm.
16. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
17. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
18. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
19. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
20. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
21. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
22. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
23. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
24. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
25. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
26. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
27. 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
28. Instructions
After draining, salt the cheese on all sides and distribute evenly.
For a cheese of 200-300 grams, use one teaspoon and a half sprinkled evenly on top and bottom of the cheese. For a cheese of 400 grams, use about two tea spoons in total.
29. Affinage
Time: 504:00:00
Temperature: 17 °C
Humidity: 90%
