酔っ払ったファームハウスチーズ

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.
Tip: Avoid UHT milk
3. +Ingredients
Please add:
6 drop(s) of Fromaggio Calcium Chloride Boost
4. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: 30 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
6. Heat
Time: 00:02:00
Temperature: 32 °C
Speed: OFF
7. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 50 RPM
8. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
9. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
10. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
11. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Hard
13. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
14. Mix
Time: 00:02:00
Temperature: 32 °C
Speed: 30 RPM
15. Instructions
Remove 1/3 of the whey and replace with water heated at 140F/60C. Add water slowly for next 30 minutes.
16. 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
17. Instructions
Remove whey/water from heating pot and put plastic drainer with curds back in heating pot.
18. Mix
Time: 01:00:00
Temperature: 38 °C
Speed: 30 RPM
19. Instructions
Add Merlot, Malbec, or Syrah red wine until curds are covered, and wait 1 hour.
20. Heat
Time: 01:00:00
Temperature: 26 °C
Speed: 30 RPM
21. +Ingredients
Please add:
5 g of Fromaggio Salt for Cheesemaking
22. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 30 RPM
23. Press
Remove drainer and cutter/mixer, and attach press.
Time: 19:00:00
Pressing force: 0.07 Bar
Flip the cheese after 1 h, 2 h, 16 h