- Make your own cheese, yogurt, fruit juices & dairy products
- Multi-purpose kettle 30 L for professional use & home use
- Individual time & water temperature Setting
- Temperature adjustable between 4 °C and 100 °C
- Austrian quality product
€1,099.00*
% €1,199.00* (8.34% saved)Free shipping
Available in 3 days, delivery time 1-3 days
Milky Midi Pasteurizer, cheese and yogurt kettle FJ 30, 230V
Have you always wanted to pasteurize, make cheese or make yogurt? Now you can easily and foolproof with the Midi Pasterurizer from Milky. Ideal for small farm & home use.
The Milky Midi Pasteurizer FJ 30 is a great companion for making homemade fresh cheese, yogurt or cream products. Pasteurization turns cream into cheese and yogurt, the FJ 30 is also popular for making fruit & fruit juices, honey wax or as a calf milk warmer or for liquefying honey. The electric pasteurizer with 30 L stainless steel boiler can be used in private households, in small professional farms and in direct marketing. The Midi Pasteurizer is carefully developed in Austria, through constant quality controls a remarkably high processing quality is guaranteed.
The outer boiler of the cheese & yogurt boiler is made of one piece and has a special inner insulation. The extra-thin walls and an electronic heating control system provide enormous energy and heating cost savings with the new LE effect (Low Energy Effect). The practical electronic control makes it possible to set the water temperature (up to max. 100 °C - depending on the desired end product) and the desired pasteurization or production time. The 2.5 kW heating element heats the milk to max 90 °C, thus killing all bacteria. The temperature set on the electronics indicates the water temperature, not the medium temperature. Please check the temperature of the medium with an additional thermometer.
At a glance:
- Make your own cheese, yogurt, fruit juices & dairy products
- Ideal also as calf milk warmer, for re-liquefaction of honey, production of honey wax etc.
- Multi-purpose kettle 30 L for professional use & home use
- Electronic control
- Individual time & water temperature setting
- Temperature adjustable between 4 °C and 100 °C
- Medium temperature up to 90 °C
- Reset button for easy restart
- Polyurethane mold insulation
- Enormous energy & heating cost savings thanks to LE effect
- Easy cleaning & hygienic
- Austrian quality product
Cheese making instructions:
Cheese is made when milk turns sour and the solids separate from the whey. There are different types of cheese, but the production of all cheeses is very similar:
- Preparation: The milk is pasteurized, except in the case of raw milk cheese making. The desired fat content is determined by adding or separating cream.
- Thickening of the milk: Rennet or lactic acid bacteria (starter cultures) are added to the milk or both are combined to coagulate the milk. The so-called "Dickete" or "Gallerte" is formed.
- Curd processing: Once the curd has reached the right firmness, it is cut with a cheese harp. The finer the curd, the more whey is deposited and the harder the finished cheese. To allow even more whey to escape, sometimes the curd is heated gently at the end.
- Molding: When the desired consistency for the corresponding type of cheese has been achieved, the cheese is filled into the cheese molds typical for the type. The remaining whey is separated from the curd by pressing and draining.
- Brine bath: A brine bath removes more water from the outer walls of the cheese, which promotes rind formation, intensifies the flavor and preserves the cheese naturally. Many solid cheeses also receive a protective layer of cheese wax.
- Ripening develops the aroma typical of the variety - fresh cheese does not need to ripen. The type of ripening depends on the type of cheese. Depending on the variety, the cheese is also turned, brushed, rolled in herbs or treated with noble mold, for example.
- Storage: The ideal, constant temperature and high humidity ARE important for cheese storage. Too cool or too warm storage and light can damage the quality and taste.
Technical data:
- Dimensions (LxWxH): 40 x 40 x 50 cm
- Voltage: 230 V
- Cooling: Manual
- Mixer: No
- LE effect: Yes
- Heating: Electric
- Max. Medium temperature: 90 °C
- Temperature setting: 4 - 100 °C
- Time setting: 1 - 999 min.
- Min./Max. filling capacity: 5 l / 29 l
- Max. Capacity: 15 l
- Heating power: 2,5 kW
- Material: Stainless steel
- Net weight: 7 kg
Scope of delivery:
1x Milky Midi Pasteurizer, cheese and yogurt kettle FJ 30, electric
| Country of origin: | Austria |
|---|---|
| Power supply: | 230 Volt |
| Material: | stainless steel |
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