Cottage Cheese
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/rennet||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingCottage cheese originated in Europe and was brought to America by early settlers. It's named after the 'cottages' where it was typically made. Enjoy!1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Mix
Time: 00:45:00
Temperature: 36 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 34 °C
Speed: OFF
8. Heat
Time: 01:00:00
Temperature: 33 °C
Speed: OFF
9. +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.
10. Mix
Time: 00:02:00
Temperature: OFF
Speed: 100 RPM
11. 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.
12. Heat
Time: 04:00:00
Temperature: 32 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:10:00
Temperature: 35 °C
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 40 °C
Speed: 30 RPM
16. Heat
Time: 00:10:00
Temperature: 45 °C
Speed: OFF
17. Mix
Time: 00:25:00
Temperature: 50 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: 58 °C
Speed: OFF
19. Heat
Time: 00:30:00
Temperature: 58 °C
Speed: 30 RPM
20. 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).
21. Instructions
Remove the collected whey from the heating pot and place back the cutter/mixer.
22. +Milk
Please add: 0.5 liter of pasteurized cow milk.
23. Mix
Time: 00:30:00
Temperature: 90 °C
Speed: 50 RPM
24. Instructions
Let the milk cool as you break down the cottage curd and put into a container.
25. +Ingredients
Please add:
10 g of Fromaggio Salt for Cheesemaking
26. Instructions
Transfer the milk into the cottage cheese container and refrigerate.
27. 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
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Mix
Time: 00:45:00
Temperature: 36 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 34 °C
Speed: OFF
8. Heat
Time: 01:00:00
Temperature: 33 °C
Speed: OFF
9. +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.
10. Mix
Time: 00:02:00
Temperature: OFF
Speed: 100 RPM
11. 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.
12. Heat
Time: 04:00:00
Temperature: 32 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:10:00
Temperature: 35 °C
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 40 °C
Speed: 30 RPM
16. Heat
Time: 00:10:00
Temperature: 45 °C
Speed: OFF
17. Mix
Time: 00:25:00
Temperature: 50 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: 58 °C
Speed: OFF
19. Heat
Time: 00:30:00
Temperature: 58 °C
Speed: 30 RPM
20. 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).
21. Instructions
Remove the collected whey from the heating pot and place back the cutter/mixer.
22. +Milk
Please add: 0.5 liter of pasteurized cow milk.
23. Mix
Time: 00:30:00
Temperature: 90 °C
Speed: 50 RPM
24. Instructions
Let the milk cool as you break down the cottage curd and put into a container.
25. +Ingredients
Please add:
10 g of Fromaggio Salt for Cheesemaking
26. Instructions
Transfer the milk into the cottage cheese container and refrigerate.
27. 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