ファームハウスチェダー

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. Heat
Time: 00:10:00
Temperature: 32 °C
Speed: 30 RPM
4. +Ingredients
Please add:
1 tablet of Fromaggio FlavorPro Mesophilic Culture
5. Mix
Time: 00:04:00
Temperature: 33 °C
Speed: 100 RPM
6. +Ingredients
Please add:
2 g of liquid rennet
7. Instructions
mix with up and down motion for 1 minute
8. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: 30 RPM
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: 34 °C
Speed: 30 RPM
11. Heat
Time: 00:05:00
Temperature: 34 °C
Speed: 30 RPM
12. Heat
Time: 00:05:00
Temperature: 35 °C
Speed: 30 RPM
13. Heat
Time: 00:05:00
Temperature: 36 °C
Speed: 30 RPM
14. Heat
Time: 00:05:00
Temperature: 37 °C
Speed: 30 RPM
15. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: 30 RPM
16. Instructions
let sit 5 minutes
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: 01:00:00
18. Instructions
break curds into walnut size pieces
19. +Ingredients
Please add:
2 g of cheese salt
Tip: mix into curds
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:10:00
Pressing force: 0.21 Bar
Flip the cheese after 9 m 30 s
21. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:10:00
Pressing force: 0.41 Bar
22. Press
Remove drainer and cutter/mixer, and attach press.
Time: 12:00:00
Pressing force: 0.97 Bar
23. Affinage
Time: 72:00:00
Temperature: 22 °C
Humidity: 50%
Tip: let sit for at least 2 days flipping several times a day
24. Instructions
wax the cheese
25. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 80%