1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture6. Mix
Time: 00:35:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
9. Instructions
In the following 5 hours, the curd will acidify. A cutting step will occur after 4 hours. Your intervention will only be requested after this time, for the draining.
10. Heat
Time: 04:00:00
Temperature: 30 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Soft
12. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
13. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 30 RPM
14. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
15. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
17. Mix
Time: 00:25:00
Temperature: OFF
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
20. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
21. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
22. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
23. 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
Tip: Drain at room temperature (68-77F or 20-25C).
24. Instructions
Remove the collected whey from the heating pot and place back the cutter/mixer.
25. +Milk
Please add: 0.5 liter of pasteurized cow milk.
26. Mix
Time: 00:30:00
Temperature: 90 °C
Speed: 50 RPM
27. Instructions
Let the milk cool as you break down the cottage curd and put into a container.
28. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking29. Instructions
Transfer the milk into the cottage cheese container and refrigerate.
30. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
