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 null of pasteurized cow milk.
3. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: 50 RPM
4. +Ingredients
Please add: 2 gram of Fromaggio FlavorPro Mesophilic Culture.
5. Heat
Time: 00:02:00
Temperature: 35°C
Speed: OFF
6. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
7. +Ingredients
Please add: 2 gram of Fromaggio Microbial Rennet for Hard Cheese.
8. +Ingredients
Please add: 6 drop(s) of Fromaggio Calcium Chloride Boost
9. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
10. Heat
Time: 01:00:00
Temperature: 35 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Drain
Time: 06:00:00
13. Press
Time: 02:00:00
Pressing force: 0.28 PSI
Flip the cheese after 2 h
14. +Ingredients
Please add: 8 gram of Fromaggio Salt for Cheesemaking.
15. Instructions
Store refrigerated and consume fresh to enjoy its creamy texture and mild flavor.
