1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard 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 Culture
2 g of Fromaggio GoldStart Mesophilic Culture6. Mix
Time: 00:30:00
Temperature: 32 °C
Speed: 50 RPM
7. +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.
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 37 °C
Speed: 50 RPM
16. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 50 RPM
17. Mix
Time: 00:15:00
Temperature: 45 °C
Speed: 50 RPM
18. Heat
Time: 00:20:00
Temperature: 45 °C
Speed: OFF
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: 03:00:00
Tip: Drain at room temperature (68-77F or 20-25C).
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: Transfer the curd into the mesh strainer, and cut the curd into 3 x 3 cm cubes. Remove mesh strainer and set aside. Drain at room temperature (68-77F or 20-25C).
21. Mix
Time: 00:30:00
Temperature: 85 °C
Speed: 50 RPM
Tip: this is mixing of the whey that was left inside the pot
22. Instructions
Cut a small strip from the consolidated curd mass. Immerse it in the hot whey. If the curd stretches into a long strand, then the pH is correct. If not, allow the curd mass to continue developing acid for another 15-30 minutes before trying again.
23. Instructions
Add the whole curd into the whey and let it absorb heat for 5 minutes. Gloves are need for the next step.
24. Instructions
Gather the curd and start stretching once. Then put back inside the whey and stretch again. Repeat another 3 times.
25. Instructions
Form into a pear shape, pushing the excess part into the top with your thumb, shaping and sealing the neck.
26. +Ingredients
Please add:
1 l of Water
100 g of Fromaggio Salt for Cheesemaking
1 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine at 10% salt saturation.
27. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day.
28. Affinage
Time: 720:00:00
Temperature: 10 °C
Humidity: 80%
Tip: Turn the cheese daily and wipe down with a light brine (1 tsp salt in a quart of water every 2-3 days)
29. 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
