1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. Instructions
Leave the milk at room temperature for one hour
3. +Milk
Please add: 3 liter of pasteurized cow milk.
4. Heat
Time: 00:12:00
Temperature: 25 °C
Speed: 30 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
Tip: Should you use locally sourced ingredients, you may use the following dosages as an alternative: • 1/4 of a teaspoon mesophilic culture Also add: • a pinch of Penicillium Candidum (PC) culture • a pinch of Geotrichum Candidum culture
6. Heat
Time: 00:05:00
Temperature: 25 °C
Speed: OFF
7. Mix
Time: 00:00:25
Temperature: OFF
Speed: 50 RPM
8. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Should you use locally sourced ingredients, you may use the following dosages instead: • 25 drops calcium chloride (35%) diluted in 10x the volume of bottle water
9. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Should you use locally sourced ingredients, you may use the following dosages instead: • 25 drops liquid rennet Filter in 10x the volume of bottle water
11. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
12. Heat
Time: 18:00:00
Temperature: 25 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. 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: 00:10:00
15. Instructions
Ladle the curds into cheese molds until they are filled. Drain until more curds can be added onto the molds.
16. 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: 12:00:00
Tip: Let the cheeses drain at room temperature.
17. 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: 12:00:00
Tip: Flip the cheeses after 12 hours.
18. 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: 12:00:00
Tip: Flip the cheeses one more time.
19. 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: 12:00:00
20. Instructions
Place the cheeses on a draining mat and sprinkle the top and bottom surface with salt.
21. 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: 08:00:00
Tip: Let drain in a covered box at room temperature.
22. Affinage
Time: 336:00:00
Temperature: 12 °C
Humidity: 90%
Tip: During the first few days, flip the cheeses daily.
23. Affinage
Time: 240:00:00
Temperature: 13 °C
Humidity: 90%
Tip: After two weeks, marinate the crottins in extra virgin olive oil and a blend of spices for one to two weeks. Recommended spice blend: thyme, oregano, cumin, garlic, paprika, cayenne, and lemon myrtle. For additional flavor, you might light smoke the crottin before marinating, for instance with almond wood.
