Home cheese cooking kettle 50-150 l

The cooking kettle for cheese production is an ideal solution for processing excess milk after production or for expanding the range of dairy products offered by farms and dairy production facilities.

The cheese-making boiler is designed for processing goat, cow, sheep and even camel milk, suitable for producing various types of homemade soft and hard cheese, as well as homemade mozzarella!

Advantages

• The milk does not burn due to the automatic mixer, the mixing device also helps to effectively distribute heat throughout the entire mass of the product.
• The automatic mixer is equipped with a professional industrial gear motor with a control panel directly on the motor body for 220-230 volts.
• You can connect our cheese cooking boiler to a regular single-phase network, the plug and cable have heat-resistant rubberized insulation for safe operation. The cable does not break, so it can be used for a long time, guaranteeing safety even when working in a humid environment.
• The unit is made entirely out of food grade stainless steel AISI304, the bottom has a special sandwich, so the boiler can be installed on all types of heating surfaces: gas, electric or induction (we offer hobs for large pots as an option).
• A special safety grid allows visual control of the work process without stopping the mixing device, positioned at a safe distance for the operator from the rotating parts of the mixer.
• The upper hatch cover with the mixing device motor is easily removed - just turn the cover and lift it, when installing it is necessary to fix the cover by turning it in the opposite direction and fixing it.
• Easy and quick dismantling for cleaning and maintenance.
• Due to the simple and quick removal of the upper body with the mixer, you can easily unload the product as from a regular cooking pot, or use additional manual or automatic mixers, for example, harps (additional option).

For manual processing, a handheld cheese curd harp can be used for both cutting and mixing the curd mass directly in the vessel.

Basic version

Includes a stainless steel container with an upper body equipped with a sectional hatch with a safety grid, a mixing device with an electric drive and controls located directly on the body of the motor, a power cable with a plug for connecting to a single-phase 220-230 Volt network.

Heating options

• Electric hob - stool stove, 5 kW
• Gas stool cooker
• Induction hob, 5 kW

Homemade mozzarella cheese recipe:

Ingredients:

• Milk - 5 l
• Juice of 1 lemon
• Rennet - 10 drops
• Salt - 3.5 tbsp

Add lemon juice to the cooled milk and turn on the stirring. Place on the hob and heat the mixture to 36°C, then remove from the heat. Add the rennet with the stirring device still on, let it sit with the lid closed and the stirrer turned off. Remove the upper section with the stirrer and use a hand harp to cut the curd into large cubes. Then place it back on the hob and heat to 40°C. Remove from the heat, and using the stirring device, break up the cheese curd (do not whip). Leave it on the warm hob, covered, to continue warming (with the heating turned off). Remove the lid with the stirrer and pour out almost all the whey. Place the cheese curd in a bowl, add salt, and stir. Add hot water and use a spatula to begin stretching the cheese. While stirring, gather the curd into a lump, and as you add hot water, stretch and fold the mass, repeating several times. Then add cold water and salt to the boiler. Form balls from the sheet of cheese curd in boiling water and place them in cold water. You can store the product directly in the boiler with the solution!