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. Mix
Time: 00:06:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost5. +Ingredients
Please add:
2 g of Fromaggio Cream Cheese Schmear Culture6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
7. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
8. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
9. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
10. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
11. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
12. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
13. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
14. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Hard
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Mix
Time: 00:12:00
Temperature: 30 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
20. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
21. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
22. Mix
Time: 00:45:00
Temperature: 38 °C
Speed: 50 RPM
23. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
24. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
25. Instructions
open the heating pot and remove 2 cups of whey
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: 01:00:00
Tip: Drain at room temperature (68-77F or 20-25C).
27. Instructions
Remove the whey from the heating pot. Cut the curd mass in 4 quarters and stack them on top of the other inside the pot. Place a jar filled with water on top of the stack to increase pressure.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
29. Instructions
Remove residual whey from the heating pot and insert the blender attachment
30. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
31. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking32. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
33. Instructions
Remove residual whey from the heating pot and press into a mold
34. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
35. Instructions
Remove from the press, turn and put back to the press
36. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
37. Instructions
Remove from the press, turn and put back to the press
38. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
39. Instructions
Remove from the press, turn and put back to the press
40. Press
Remove drainer and cutter/mixer, and attach press.
Time: 12:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h 30 m
41. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even.
42. 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
