פפר ג'ק

1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Mix
Time: 00:45:00
Temperature: 36 °C
Speed: 50 RPM
4. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
5. Heat
Time: 00:02:00
Temperature: 33 °C
Speed: OFF
6. Mix
Time: 00:01:00
Temperature: 33 °C
Speed: 50 RPM
7. Heat
Time: 00:30:00
Temperature: 33 °C
Speed: OFF
8. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
9. +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.
10. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 50 RPM
11. Heat
Time: 00:45:00
Temperature: 33 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Hard
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
15. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
16. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
17. Mix
Time: 00:10:00
Temperature: 34 °C
Speed: 50 RPM
18. Mix
Time: 00:10:00
Temperature: 36 °C
Speed: 50 RPM
19. Mix
Time: 00:30:00
Temperature: 38 °C
Speed: 50 RPM
20. Instructions
Remove 1 cup of whey and replace with 1 cup of boiling water.
21. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
22. 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: 00:45:00
Tip: Drain at room temperature (68-77F or 20-25C).
23. +Ingredients
Please add:
12 g of Fromaggio Salt for Cheesemaking
2 g of Black pepper
5 g of Dried flaked Jalapeño pepper
24. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
25. Instructions
Transfer the curd into the press mold.
26. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:15:00
Pressing force: 0.07 Bar
27. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:15:00
Pressing force: 0.14 Bar
28. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 01:00:00
Pressing force: 0.21 Bar
29. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 06:00:00
Pressing force: 0.41 Bar
30. Instructions
Remove from the press and rub salt all around the cheese.
31. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 06:00:00
Pressing force: 0.69 Bar
32. Instructions
Air dry the cheese at room temperature for 1-2 days, flipping to avoid moisture buildup. Afterwards, it's recommended to wax or vacuum seal.
33. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
Tip: You only need to maintain humidity level if you don't wax or vacuum seal.
34. 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