MAD MILLIE Artisan, Manual

Page 1: ...se Cottage Cheese Ricotta Ricotta Salata Mozzarella Farmhouse Butter Ch vre Frais Halloumi Feta Goat s Feta Goat s Milk Spreadable Cheese Colby Cheddar Caerphilly Havarti Wensleydale and Mascarpone 1...

Page 2: ...like feta halloumi cream cheese cottage cheese ricotta and mozzarella as well as hard cheeses like cheddar colby and Wensleydale Just add your choice of fresh milk You will find in depth information...

Page 3: ...ing bowl Cheese mat Square feta moulds 2 Small ricotta basket with container Pipette Thermometer Artisan s cheese salt Calcium chloride Cheese cloth Citric acid Curd knife Culture measuring spoons Dra...

Page 4: ...rd The rennet supplied in this kit is suitable for vegetarians Half used rennet tablets must be stored in an air tight container or wrapped in cling film Rennet tablets are shelf stable for approximat...

Page 5: ...ng to the bottom of the pot WATER BATH You will need a way to keep your milk at the correct temperature over several hours This can be done by leaving the pot on a warm turned off stove or putting you...

Page 6: ...pressing disk The scale will pop up and indicate how much pressure is being applied to the cheese Refer to your recipe for the amount of pressure that needs to be applied The amount of pressure varie...

Page 7: ...of wax in a pot with boiling water to melt the wax Once the wax has melted allow the wax to heat a little longer so that you get the wax as hot as possible This will ensure that the wax is sterile and...

Page 8: ...using Wipe your bench surfaces with an antibacterial cleaning product before getting started Hygiene tip METHOD STEP 1 Inoculating the Milk Thoroughly sterilise equipment with steriliser see bottle i...

Page 9: ...2 C 72 F before stirring in calcium chloride Ensure the two indentation points on the lower half of your thermometer are fully submerged in the milk when reading the temperature Stir in the starter cu...

Page 10: ...g the Milk Thoroughly sterilise equipment with steriliser see bottle instructions for use If not included use baby bottle steriliser or boiling water In a pot combine milk and cream Warm to 22 C 72 F...

Page 11: ...n Whisk Cheese cloth Colander Pipette METHOD STEP 1 Inoculating the Milk Thoroughly sterilise equipment with steriliser see bottle instructions for use If not included use baby bottle steriliser or bo...

Page 12: ...sterilise equipment with steriliser see bottle instructions for use If not included use baby bottle steriliser or boiling water Pour your milk into a pot and add the salt to the milk Heat milk to 95...

Page 13: ...s recipe 1 2 tsp of salt METHOD Thoroughly sterilise equipment with steriliser see bottle instructions for use If not included use baby bottle steriliser or boiling water Press the ricotta into a ster...

Page 14: ...ouble getting your mozzarella to set and or the curds to come together and stretch double the rennet stated in your recipe Doubling the rennet reduces the chance of your mozzarella failing to stretch...

Page 15: ...after it has spent 10 minutes in the ice cold salt water Add extra salt directly to the mozzarella according to taste preferences METHOD STEP 1 INOCULATING THE MILK Thoroughly sterilise equipment wit...

Page 16: ...and fold the butter using a spoon or spatula to release more buttermilk Pour off the buttermilk as it forms Add some cool fresh water to the butter and work by pressing and folding the butter Pour off...

Page 17: ...temperature Add calcium chloride Add the starter culture and then the dissolved rennet to the milk Stir slowly for 1 minute Place the lid on the pot and leave at room temperature overnight approx 16 h...

Page 18: ...ue to its high melting point halloumi is mostly eaten grilled Its salty flavour makes it a good accompaniment to many salads and stir fries Difficulty Easy INGREDIENTS 4 L 1 US Gal of full fat unhomog...

Page 19: ...s then gently stir for a further 10 minutes until curds are significantly smaller and slightly springy Then scoop the curds into a cheese cloth lined colander to drain STEP 3 PRESSING THE CURDS Press...

Page 20: ...rge pot and heat slowly to 37 C 99 F on the stove Ensure the two indentation points on the lower half of your thermometer are fully submerged in the milk when reading the temperature Once milk is at t...

Page 21: ...ore placing it back on the cheese mat this ensures even draining Leave the cheese in a covered place to drain overnight Prepare the 12 salt brine as described Pour into a large container and leave to...

Page 22: ...calcium chloride Measure using your pipette EQUIPMENT 2 feta cheese moulds Large pot Cheese cloth Draining spoon Thermometer Pipette Cheese mat Curd knife METHOD Use the same method as for feta Marin...

Page 23: ...th whey between the curds and the pot Goat s milk curds are very fragile and break easily so they should be handled carefully STEP 2 DRAINING THE CURDS Place 4 layers of sterilised cheese cloth into a...

Page 24: ...Draining spoon Curd knife METHOD STEP 1 INOCULATING THE MILK Thoroughly sterilise equipment with steriliser see bottle instructions for use If not included use baby bottle steriliser or boiling water...

Page 25: ...with clean sterile hands Line the mould part of the cheese press with a cheese cloth Scoop the curds into the cheese cloth lined pressing mould Press the cheese at 10 kg 22 lb for 30 minutes see p 5...

Page 26: ...making cheese in a cooler climate see p 4 After 45 minutes stir in the diluted rennet Cover and leave to set for 1 hour Once firmly set cut the curd into 1 cm 1 2 cubes At a low heat on the stove slow...

Page 27: ...nd air dry on a cheese mat until the cheese develops a natural dry rind air drying on the kitchen bench is fine but make sure you cover it with a mesh food cover or something similar This should take...

Page 28: ...tir for 1 minute and then cover and leave the milk to set at 32 C 90 F on the stove still warm but turned off for 45 minutes or until you have a clean break use a water bath p 4 if in a cooler climate...

Page 29: ...the salt and pressing at 10 kg 22 lb for 20 minutes and again after a further 16 hours pressing at 10 kg 22 lb also without salting STEP 5 AGEING THE CHEESE Take the cheese out of the mould and let i...

Page 30: ...re Cover and leave to ripen for 45 minutes at 30 C 86 F Use a water bath if you are making the cheese in a cooler climate see p 4 After ripening stir in the diluted rennet Cover and leave to set for 4...

Page 31: ...n top Press for 15 minutes at 5 kg 11 lb Turn the cheese over and rewrap it before pressing it for 1 5 hours at 10 kg 22 lb The cheese should be formed and firm after this pressing time Leave the chee...

Page 32: ...ese in a cooler climate see p 4 After 45 minutes stir in the diluted rennet then cover and leave to set for 45 minutes or until it is in a firm set STEP 2 CUTTING THE CURDS Cut the curd into 1 cm 1 2...

Page 33: ...kg 44 lb STEP 5 AGEING THE CHEESE After 12 hours remove the cheese from the cheese mould and air dry on the cheese mat until the cheese develops a natural dry rind air drying on the kitchen bench is...

Page 34: ...water Pour cream into the pot and slowly heat on stove until it reaches 85 C 185 F Ensure the two indentation points on the lower half of your thermometer are fully submerged in the milk when reading...

Page 35: ...oz Whey ricotta is a soft fresh curd cheese which is used very frequently in Italian cooking Ricotta literally means recooked The high temperatures used to make this cheese separate the remaining prot...

Page 36: ...e kits and equipment are designed to make it fast and simple for you to create beautiful artisan food in your own home For more kits and consumables along with some helpful tips and how to videos visi...