גבינת קוורדים צורמנית

1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.

2. +Milk
Please add: 3 liters of pasteurized cow milk.
3. Heat
Time: 01:00:00
Temperature: 31 °C
Speed: 50 RPM

4. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture

5. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF

6. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM

7. Heat
Time: 00:45:00
Temperature: 31 °C
Speed: OFF

8. +Ingredients
Please add:
6 drop(s) of Fromaggio Calcium Chloride Boost

9. Mix
Time: 00:00:10
Temperature: 31 °C
Speed: 50 RPM

10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese

11. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM

12. Heat
Time: 00:40:00
Temperature: 31 °C
Speed: OFF
Tip: after 40 min if still no clean break, add another 10 min

13. Cut
Temperature: OFF
Cut Size: Hard

14. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF

15. Heat
Time: 01:00:00
Temperature: 39 °C
Speed: OFF

16. 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: 00:10:00

17. Heat
Time: 00:20:00
Temperature: 45 °C
Speed: OFF
Tip: heat whey to 45C, put curd above whey and cover with lid

18. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over

19. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over

20. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF

21. Heat
Time: 00:15:00
Temperature: 45 °C
Speed: OFF
Tip: flip curd over

22. Cut
Temperature: OFF
Cut Size: Hard
Tip: cut curd manually on cutting board into small chunks

23. +Ingredients
Please add:
14 g of Fromaggio Salt for Cheesemaking
Tip: in a container add curd and salt and mix around

24. Drain
To drain, lift up the drainer by the handle
Time: 12:00:00
Tip: make sure to cover with lid