fromaggio

Cheddar By Fromaggio

Cheddar - fromaggio
Cheddar cheese, originating from England, is currently the most popular cheese in the United States. Known for its versatility, Cheddar can range from mild to sharp in flavor.
Cheese type: cheddar
Type of milk: cow
Difficulty level: intermediate

Ingredients

  • Cloruro di calcio
  • Crema Formaggio Cultura
  • Microbial Rennet for Hard Cheese
  • Salt for Cheesemaking

Cloruro di calcio

$4.45

Pastorizzare il latte diminuisce la quantità di calcio, portando ad una cagliata più morbida. L'aggiunta di cloruro di calcio compensa questo cambiamento. Viene utilizzato con latte acquistato in negozio, latte crudo immagazzinato a freddo e latte di capra per creare una cagliata di ambiente più solida, che è più facile da tagliare. Si traduce anche in un rendimento maggiore. 1 oz. bottiglia può trattare 45 galloni di latte.

Nota: Non utilizzare cloruro di calcio durante la produzione della mozzarella perché impedirà alla cagliata di allungarsi.

Consegna stimata: dicembre 2020

Crema Formaggio Cultura

$6.90

Una volta assaggiato il sapore denso e ricco di vero formaggio cremoso fatto in casa, non sarai mai in grado di tornare al negozio comprato roba.

Sarà istituito fino a 10 galloni di latte pastorizzato e 20 galloni di latte fresco da fattoria.

Consegna stimata: dicembre 2020

Microbial Rennet for Hard Cheese

$6.90

Microbial, vegetarian rennet for hard and semi-hard cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then 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: 00:06:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
5. +Ingredients
Please add:
2 g of Fromaggio Cream Cheese Schmear Culture
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
7. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
8. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
9. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
10. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
11. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
12. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
13. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
14. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Hard
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Mix
Time: 00:12:00
Temperature: 30 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
20. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
21. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
22. Mix
Time: 00:45:00
Temperature: 38 °C
Speed: 50 RPM
23. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
24. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
25. Instructions
open the heating pot and remove 2 cups of whey
26. 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: 01:00:00
27. Instructions
Remove the whey from the heating pot. Cut the curd mass in 4 quarters and stack them on top of the other inside the pot. Place a jar filled with water on top of the stack to increase pressure.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
29. Instructions
Remove residual whey from the heating pot and insert the blender attachment
30. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
31. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
32. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
33. Instructions
Remove residual whey from the heating pot and press into a mold
34. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
35. Instructions
Remove from the press, turn and put back to the press
36. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
37. Instructions
Remove from the press, turn and put back to the press
38. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
39. Instructions
Remove from the press, turn and put back to the press
40. Press
Remove drainer and cutter/mixer, and attach press.
Time: 12:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h 30 m
41. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even.
42. Instructions
Enjoy!