クリームチーズ

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:
1 cup(s) of Cream at 38% Fat
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost5. Mix
Time: 00:16:00
Temperature: 31 °C
Speed: 50 RPM
6. +Ingredients
Please add:
2 g of Fromaggio Cream Cheese Schmear Culture7. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
8. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: mixed in 1/8 cup of cool water
9. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
10. Instructions
In the following 10 hours the curd will acidify, with a cutting step after 4 hours. Your intervention will only be required for the draining step.
11. Heat
Time: 04:00:00
Temperature: OFF
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 08:00:00
Temperature: OFF
Speed: OFF
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: 10:00:00
Tip: To avoid curd loss, lift drainer quickly and transfer curd right away into mesh strainer. Drain at room temperature (68-77F or 20-25C).
15. Instructions
Transfer the cream cheese into a bowl and scrape it from the mesh strainer to ensure the best yield.
16. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
Tip: You can also add herbs and spices at this stage
17. Instructions
With a table spoon, mix the salt evenly into the cheese.Then transfer into a container and refrigerate.
18. 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