1. Instructions
Please insert the plastic drainer into the heating pot. Then 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. Heat
Time: 00:50:00
Temperature: 41 °C
Speed: 30 RPM
4. +Ingredients
Please add:
6 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 41 °C
Speed: 50 RPM
6. +Ingredients
Please add:
2 g of Fromaggio Craft Yogurt Starter Culture
Tip: If you don't have Yogurt starter culture, you may substitute with 2 grams of Fromaggio TempMaster Thermophilic Culture.
7. Heat
Time: 00:02:00
Temperature: 41 °C
Speed: OFF
8. Mix
Time: 00:01:30
Temperature: 41 °C
Speed: 30 RPM
9. Heat
Time: 00:30:00
Temperature: 40 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
11. Mix
Time: 00:02:00
Temperature: 40 °C
Speed: 30 RPM
12. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 40 °C
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Soft
16. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
17. Mix
Time: 00:10:00
Temperature: 40 °C
Speed: 30 RPM
18. Heat
Time: 00:05:00
Temperature: 40 °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: 06:00:00
Tip: Drain in room temperature or slightly above. Put a cloth over drainer while draining.
20. +Ingredients
Please add:
10 g of Fromaggio Salt for Cheesemaking
Tip: 10 grams of salt is an estimate. The typical salt percentage is 1.5%-2% of the final cheese weight.
21. Instructions
(Optional) Add truffles to take this cheese to the next level!
22. Instructions
Store in a covered container in the fridge. Eat within 4 days.
