סקירה כללית
תחיה את החיים שלך
https://fromaggio.com/products/calcium-chlorideYesterdaze is a semi-hard cheese known for its rich flavor and firm texture. The use of thermophilic cultures and lipase contributes to its distinctive taste, while careful temperature control ensures proper curd development. This cheese is a delightful addition to any cheeseboard. Original recipe by Tracey Johnson 1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 null of pasteurized cow milk.
3. Heat
Time: 00:45:00
Temperature: 89.6 °F
Speed: 50 RPM
4. +Ingredients
Please add:
0.1 gram of Lipase.
1 g of Fromaggio Calcium Chloride Boost
Tip: Dilute in 1/8 cup nonchlorinated water
5. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
6. +Ingredients
Please add:
2 gram of Fromaggio TempMaster Thermophilic Culture.
7. Heat
Time: 00:02:00
Temperature: 89.6 °F
Speed: OFF
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
9. +Ingredients
Please add:
2 gram of Fromaggio Microbial Rennet for Hard Cheese.
10. Mix
Time: 00:00:40
Temperature: 89.6 °F
Speed: 30 RPM
11. Heat
Time: 00:45:00
Temperature: 32 °F
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:30:00
Temperature: 53 null
Speed: 30 RPM
14. Heat
Time: 01:30:00
Temperature: OFF
Speed: OFF
15. Drain
Time: 00:03:00
16. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 1 PSI
Flip the cheese after 10 m, 20 m
Tip: First press: 5lbs for 30 minutes
Flip
10lbs for 2 hours
Flip
15 lbs for 8 hours
17. Instructions
Brine 18% for 4 hours
18. Instructions
Remove from brine and dry well.
Place on a drying mat in fridge
19. Instructions
Can enjoy the next day but improves with 4 days of aging.
