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: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 ml of Annato
Tip: For color. Optional.
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture8. Mix
Time: 01:00:00
Temperature: 30 °C
Speed: 50 RPM
9. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
10. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
11. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
15. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
16. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
17. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
18. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
19. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
20. Mix
Time: 00:20:00
Temperature: 38 °C
Speed: 50 RPM
Tip: Curds should be cooked well. To make sure that enough moisture has been removed, press curd between fingers to test for moderate resistance. A piece of curd should be firm throughout.
21. Mix
Time: 00:02:00
Temperature: OFF
Speed: 50 RPM
22. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
23. Instructions
Remove all the whey that is above the curd level.
24. Instructions
Add 1 cup of water to the heating pot.
25. Mix
Time: 00:30:00
Temperature: 23 °C
Speed: 50 RPM
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: 00:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
27. Instructions
Transfer drained curds into a mold.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 05:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h 30 m
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
29. +Ingredients
Please add:
1 l of Water
100 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine with 10% salt saturation.
30. Instructions
Unmold the cheese and transfer it into the saturated brine for 8 hours.
31. Instructions
After brining, wipe the surface and place the cheese on a draining mat. Allow to dry for 1 day.
32. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 80%
33. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
