גאודה

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: 00:45:00

Temperature: 30 °C

Speed: 50 RPM

4. +Ingredients

Please add:

2 grams of Fromaggio GoldStart Mesophilic Culture.

5. Mix

Time: 00:02:00

Temperature: OFF

Speed: 30 RPM

6. Heat

Time: 00:30:00

Temperature: 30 °C

Speed: OFF

7. +Ingredients

Please add:

5 drop(s) of Fromaggio Calcium Chloride Boost

8. Mix

Time: 00:05:00

Temperature: 30 °C

Speed: 30 RPM

9. +Ingredients

Please add:

2 grams of Fromaggio Microbial Rennet for Hard Cheese.

Tip: or 1/2 tsp diluted in 1/4 cup cool water

10. Mix

Time: 00:01:00

Temperature: OFF

Speed: 30 RPM

11. Heat

Time: 00:40:00

Temperature: 30 °C

Speed: OFF

12. Cut

Temperature: OFF

Cut Size: Hard

13. Heat

Time: 00:05:00

Temperature: 30 °C

Speed: OFF

14. Cut

Temperature: OFF

Cut Size: Hard

15. Heat

Time: 00:15:00

Temperature: OFF

Speed: 30 RPM

16. Instructions

remove 1/3 of the whey and replace with 55 degrees C water

17. Heat

Time: 00:45:00

Temperature: 36 °C

Speed: 30 RPM

18. Instructions

Form the curds Prepare molds and drain in cloth and place into a pan large enough to retain whey.

Then pour free whey into the molds to warm them.

fill molds allowing whey to rise one to 2 inches over top of curd.

Add the follower +6 pounds of weight on top then allow this to consolidate the curds for 15 minutes

19. Press

Time: 02:00:00

Pressing force: 1.1 Bar

Flip the cheese after 1 h

20. Press

Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.

Time: 12:00:00

Pressing force: 1.31 Bar

21. +Ingredients

Please add:

Tip: dissolve 2lb cheese salt in 1 gallon water to make brine.

submerge in brine for 12 hours flipping at 6 hours.

remove from brine and pat dry.

air dry in cheese mat at RT for a few days to a week.

wax cheese with three cheese wax layers

22. Affinage

Time: 1440:00:00

Temperature: 13.5 °C

Humidity: 85%

Tip: store for 3-6 months at 56-64 degrees