June2test

tasty cheese

Ingredients

Rennet
Thermophilic Culture
Calcium Chloride

Rennet

$6.90

Microbial, vegetarian rennet for cheese making. Will set up to 10 gallons of pasteurized milk.

Kosher, Non-GMO

Enjoy a variety of delicious, homemade cheeses with this culture, from swiss and gruyere to mozzarella, parmesan, provolone, and other Italian style cheeses. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk.

Kosher, Non-GMO

Calcium Chloride

$4.45

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

Steps

1. +Milk
Please add: 1 gallon of pasteurized cow milk.
2. +Ingredients
Please add:
3tsp of Rennet
0.02tsp of Thermophilic Culture
3. +Ingredients
Please add:
0.25tsp of Calcium Chloride
Note: hi
4. Mix
Time: 00:00:00
Temperature: 90°F
Speed: 4 RPM
5. Heat
Time: 00:00:00
Temperature: 90°F
Heat rate: 2.25°F/min
Speed: 4 RPM
6. Cut
Temperature: 34°F
Cutter size: 0.5in
7. Drain
Time: 00:00:00
Temperature: 75°F
Drain speed: 1PSI
8. Press
Time: 00:00:00
Temperature: 86°F
Pressing force: 1PSI
9. Affinage
Time: 00:00:00
Temperature: 32°F
Humidity: 0%