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V4 MM Italian Bklt WEB.Pdf Italian Cheese Kit Instructions Italian Cheese Kit Instructions Mad Millie kits and equipment are designed to make it fast and simple Approx Time: for you to create beautiful, artisan food in your own home. For more kits and consumables, along with some helpful ONE HOUR per recipe tips and how-to videos, visit (not including draining and aging time) www.madmillie.com Cheeses: Mascarpone, Mozzarella, Bocconcini, Burrata, Ricotta and Ricotta Salata. Reorder: 73857_ NZ_AU_UK_USA 3 Version: Italian Cheese Kit Instructions Italian Cheese Kit Instructions Your Italian Cheese Kit This kit includes all specialised ingredients RICOTTA BASKET and equipment, unique to making Provides a mould to shape the ricotta and Italian cheese. let the whey drain from the ricotta curds. Perfect for RICOTTA CONTAINER YOUR KIT CONTAINS Provides a container in which to let the Beginners! . Small ricotta basket ricotta drain, and to store the ricotta in. Small ricotta storage container . VEGETARIAN RENNET Vegetarian rennet tablets Rennet is used to speed up the process This kit has all the equipment . Thermometer of forming curds and whey. It also aids . Citric acid in forming a tighter curd. The rennet and ingredients to make fresh . Cheese salt supplied in this kit is Microbial Rennet Italian cheese in your kitchen. Cheese cloth and is suitable for vegetarians. Half . Calcium chloride used rennet tablets must be stored in an All you need is some basic . Pipette air tight container or wrapped in cling film. Rennet tablets are shelf stable for . Sanitiser* approximately 3 years from manufacture kitchen utensils and fresh milk *Not available in USA and you will be well on your when stored at dry, ambient temperatures. SPECIALISED EQUIPMENT AND CHEESE SALT way to hand crafting these INGREDIENTS Cheese salt is non-iodised, assists the cheese in developing its flavour and also delicious cheeses at home. CHEESE CLOTH helps preserve it. Cheese cloth is a special cloth which is used to help separate the curds from the CALCIUM CHLORIDE whey. It is often used to line colanders The pasteurisation and homogenisation and cheese moulds to ensure that no process which store bought milk must go www.madmillie.com curds escape and are wasted. through is responsible for lowering the calcium content naturally present in milk. CITRIC ACID Adding calcium chloride helps to restore This is used to acidify the milk and causes some of the lost calcium and helps ensure the separation of the solids (curds) from the you get a good, strong curd and a higher liquid (whey). yield of cheese. How to... Cheese cloth can be reused. Soak your used cheese cloth Watch our YouTube video if possible before starting. CLEAN YOUR in warm water to rinse out any left over milk residue, then They say a picture is worth a thousand words! CHEESE CLOTH sterilise by boiling for 5 minutes. Italian Cheese Kit Instructions Italian Cheese Kit Instructions PIPETTE SANITISER Used to measure small quantities of To sanitise all equipment which comes into Let’s get making some cheese! calcium chloride. contact with the milk. Refer to label for usage instructions. THERMOMETER The thermometer will ensure accurate Mascarpone monitoring of the milk temperature. Find these recipes on YouTube.com METHOD: When measuring the temperature please ensure that . Thoroughly sterilise equipment with How to... the two indentation points found on the lower half of Makes approx: 700 g (1.5 lb) steriliser (see bottle instructions for use). USE YOUR the thermometer probe are fully submerged in the liquid. If not included, use baby bottle steriliser THERMOMETER If these points are not covered in the liquid, you will Mascarpone is a deliciously rich Italian or boiling water. not be able to obtain an accurate temperature reading. triple cream cheese. It is often used in Pour cream into the pot and slowly desserts such as Tiramisu or Cannoli. heat on stove until it reaches 85°C It can be incredibly expensive to buy (185°F). Ensure the two indentation points and is very easy to make! on the lower half of your thermometer are fully submerged in the milk when Additional Kitchen reading the temperature. Difficulty:Very easy . Add the citric acid solution. Equipment . Keep the cream at 85°C (185°F) for 5 INGREDIENTS minutes longer by putting the lid on the GOOD QUALITY POT COLANDER pot and turning off the heat. Leave the . 1 L (1 US qt) of cream (at least This should be large enough in order to hold Used for draining whey from curds. A pot on the stove to keep warm. If you 40% fat) the amount of milk your recipe calls for. colander with feet works best so that find that heat is not being retained at . 1/2 tsp of citric acid dissolved Pots used should be good quality, with a the curds are elevated and not sitting 85°C (185°F) then turn the stove on to a in 2 Tbsp of cool water good, thick base to prevent the milk from in the whey. low heat while stirring constantly. scalding or sticking to the bottom of the pot. Take off the stove and leave to cool for LONG BLADE KNIFE EQUIPMENT a few hours, or overnight. DRAINING SPOON Used for cutting the curd. Small pot . Pour the cream into a cheese cloth A large serving spoon with holes for . Colander lined colander. Leave on your kitchen stirring and spooning out curds into a GENERAL MEASURING EQUIPMENT . Cheese cloth bench to drain until it has reached mould or colander. Used to measure out milk, and small . Draining spoon your desired thickness (mascarpone quantities of citric acid. Thermometer is traditionally served at the thickness of greek yoghurt, but be aware, mascarpone will thicken even more Hygiene tip... once put in the fridge so you may want to drain until slightly runnier than what Sterilising all your equipment is vital with cheesemaking. Sterilise your you desire). cheese cloth, pots, draining spoon and anything else that comes into . contact with the milk just before using. Wipe your bench surfaces with Mascarpone can be stored in an airtight an antibacterial cleaning product before getting started. container in the fridge for up to 4 days. Italian Cheese Kit Instructions Italian Cheese Kit Instructions Mozzarella METHOD: (2 US qt) of water) and another of 70°C (158°F) non-salted water. Making Steps STEP 1: Mozzarella INOCULATING THE MILK STEP 4: . STRETCHING THE CURDS & Bocconcini Pour milk into a Thoroughly sanitise equipment with pot, add calcium sanitiser (see bottle instructions for use). Take a handful of mozzarella curd and We highly recommended you 1 chloride and If not included, use baby bottle steriliser view this video on YouTube citric acid. place onto your draining spoon. Lower before you begin. or boiling waters. the draining spoon and curds into the . Pour milk into a pot and add calcium boiling water and leave there for approx Heat the milk, Makes approx: 600 g (1.3 lb) chloride to the chilled milk. Then stir 2 then add rennet. 20 seconds or until the curds appear in diluted citric acid. slightly melted. True Italian mozzarella is made from water Heat the milk on the stove to 32°C Now, carefully stretch the piece of curd buffalo milk, however there are now many Allow milk to set (89°F) while constantly stirring to until it is smooth and flexible. Caution: into a gel like prevent scalding the bottom. Ensure the the curd will be hot so it is advisable to varieties made from cow’s milk. Mozzarella 3 consistency before is not aged like most cheeses and tastes best cutting the curd two indentation points on the lower half wear rubber gloves. If the curd does not when freshly made. The curds are cut up and into cubes. of your thermometer are fully stretch easily, place back into the bowl heated in very hot water and then stretched. submerged in the milk when reading of hot water for more heating before 4 Heat the curds the temperature. stretching and moulding into a Bocconcini are simply smaller balls of and stir. mozzarella which are perfect for salads Once temperature is at 32°C (89°F), round ball. Drain curds by remove the pot from the heat and stir Note: Don’t roll the mozzarella, carefully mould or as part of an appetiser. scooping them 5 into a cheese in the diluted rennet. it into a ball, while trying to retain as much cloth lined . Cover the pot and leave to set for moisture in the cheese as possible. The YouTube Difficulty:More difficult colander. 25 - 30 minutes. video helps to show how this is done. If it is still not stretching well, increase the heat of your Place a handful of curds into hot STEP 2: water. The curd should look like it is melting on INGREDIENTS 6 water to gently CUTTING THE CURD the spoon. 4 L (1 US Gal) full fat unhomogenised milk melt before . Once mozzarella has been moulded into . stretching the curds . Check the curd by making a small cut 2 ml calcium chloride. Measure using with your hands. a nice round ball, plunge it into the ice your pipette. Once you have with a knife. It should make a clean cold salt water bowl (this ensures . 2 tsp of citric acid dissolved in 1/4 cup a smooth, elastic cut with a clear division between the an even texture while cooling). texture, form these . (62 ml) of cool water into a smooth ball. curds and whey. If ready, cut the curd Continue with the rest of the . 1 tablet of rennet dissolved in 1/4 cup with a knife into 3 cm (1“) cubes.
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