Brod & Taylor FP-101 Manual De Instrucciones página 91

This easy recipe has a soft, creamy texture that is easy to spread or can be
crumbled.
High-quality whole milk (cow or goat)*
Mesophilic starter (such as Flora Danica)
Rennet, to be diluted
Water, non-chlorinated
Salt, non-iodized (Kosher or cheese salt)
*Ideally a pasteurized (rather than ultra-pastuerized) milk.
Yield: The recipe makes 39oz (1.1 kg) of cheese, or about eight 1 cup
(250 ml) jars or molds.
Timing: It is convenient to start this recipe in the evening and allow the milk
to ripen overnight in the Proofer. Drain the curds in the morning and put the
finished cheese into molds or jars later that evening. Total elapsed time is
about 24 hours. If using goat milk for this recipe, it will need an additional 12
hours of refrigerated draining time (total elapsed time is about 36 hours).
Equipment: Brød & Taylor Folding Proofer, instant-read thermometer, butter
muslin, and a large thick-bottomed stockpot with a lid, not taller than 8"
(20cm). Cheese molds are optional.
Note: Everything that will touch the milk and cheese should be scrupulously
clean.
Get ready. Set up the Proofer with the rack in place and the thermostat at
72F / 22C. Allow it to preheat. Measure the water and stir in the 3 drops of
rennet (not all the diluted rennet will be used).
Warm the milk to 86F / 30C. Pour the milk into a large stainless steel pot
and slowly heat to 86F / 30C. Stir continuously to prevent scorching.
Add the starter, then the rennet. When the milk reaches 86F / 30C,
sprinkle the cheese starter over the surface of the milk and stir well to
combine. Once the starter is well distributed, add 2 teaspoons of the rennet
water to the milk and stir. Put the lid on the pot and place the pot in the
Proofer. Ripen undisturbed at 72F / 22C for 12 hours.
All manuals and user guides at all-guides.com
French-Style Cheese
U.S.
One gallon
⅛ tsp (one packet)
3 drops
⅓ cup
1-3 tsp, to taste
Metric
4 liters
⅛ tsp (one packet)
3 drops
79 ml
6-18 grams, to taste
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