Cheddar By Fromaggio

Name: Cheddar
Brand: Fromaggio
Availability: InStock

Step into the world of Cheddar with this wonderful recipe we have been perfecting for years.

Cheese type: cheddar

Type of milk: cow

Difficulty level: intermediate

Ingredients

塩化カルシウム
クリームチーズ文化

塩化カルシウム

$4.45

牛乳を低温殺菌すると、カルシウムの量が減り、カードが柔らかくなります。塩化カルシウムを追加すると、この変化が補正されます。市販の牛乳、冷蔵生乳、山羊乳と組み合わせて使用することで、より固い凝乳ができ、切りやすくなります。また、歩留まりも向上します。 1オンス。 45ガロンの牛乳を処理できます。

注：モッツァレラチーズを作るときは、カードが伸びないようにするため、塩化カルシウムを使用しないでください。

お届け予定：2020年12月

クリームチーズ文化

$6.90

本物の自家製クリームチーズの濃厚で豊かな風味を味わえば、買った店に戻ることは決してできません。

低温殺菌牛乳の最大10ガロンと農場の新鮮な牛乳の20ガロンを設定します。

推定納入額:2020年12月

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. Mix
Time: 00:06:00
Temperature: 30 °C
Speed: 50 RPM
3. +Ingredients
Please add:
0.25 ml of Calcium Chloride
4. +Ingredients
Please add:
0.13 ml of Cream Cheese Making Culture
5. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
6. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
7. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
8. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
9. Mix
Time: 00:02:00
Temperature: 30 °C
Speed: 50 RPM
10. Heat
Time: 00:30:00
Temperature: OFF
Speed: OFF
11. +Ingredients
Please add:
1.2 ml of Rennet
Tip: mixed in 1/8 cup of cool water
12. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
13. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
14. Cut
Temperature: OFF
Cut Size: Hard
15. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
16. Mix
Time: 00:12:00
Temperature: 30 °C
Speed: 50 RPM
17. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
18. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
19. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
20. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
21. Mix
Time: 00:45:00
Temperature: 38 °C
Speed: 50 RPM
22. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
23. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
24. Instructions
open the heating pot and remove 2 cups of whey
25. 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
26. 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.
27. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
28. Instructions
Remove residual whey from the heating pot and insert the blender attachment
29. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
30. +Ingredients
Please add:
1 ml of Salt
31. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
32. Instructions
Remove residual whey from the heating pot and press into a mold
33. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
34. Instructions
Remove from the press, turn and put back to the press
35. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
36. Instructions
Remove from the press, turn and put back to the press
37. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
38. Instructions
Remove from the press, turn and put back to the press
39. 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
40. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 82%
Tip: turn the cheese every week to keep the moisture even.
41. Instructions
Enjoy!

fromaggio