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Cheddar Cheese Making Recipe
This old British favorite should become a staple cheese in your repertoire in no time. At a commercial volume you can adopt the ‘cheddaring’ technique made famous in the south-west of England, using the weight of one block of curd to press out whey of the one below. At the smaller cheese maker level, getting the right culture and milk will make sure that- aged properly- this cheese can come out creamy and flavorsome.
Tip: When pressing cheeses it is easier to make a bigger batch. We recommend using a minimum two gallons of milk for harder cheeses but feel free to increase the amount.
- 2 Gallons Whole Milk
- 1/2 tspn CH19 mesophilic culture
- 12 drops of double-strength Rennet (animal or vegetable)
- 1 tspn Calcium Chloride for cheese making
- Cheese Salt
Sanitize All Equipment!
- Slowly heat milk to 90°F (32°C). Add CH19 culture and stir gently through milk for one minute. Dilute calcium chloride in 1/4 cup of water and stir gently throughout milk. Remove from heat, cover and let sit for 1 hour.
- Dilute rennet in ¼ cup of water and stir throughout milk for 30 seconds. Cover and leave until the milk gives a clean break (between 30-60 minutes).
- Cut the curd into ½ inch cubes and leave for further 15 minutes.
- Fill up your sink with water at about 110°F (43°C). Place pot of curds into the sink of water (the water will slowly heat the curds).
- Stir gently every couple of minutes to keep the curds from matting. Once your curds reach 100°F (38°C) hold at this temperature for further 30 minutes, stirring gently every five minutes. Let sit covered for a further five minutes.
- Line a colander with a cheese cloth and ladle in the curds and drain. Place into a bowl and mix in 1.5 tablespoons of cheese salt.
- Replace the pot of curds back into the sink of hot water (105°F/40°C) and keep at this temperature for an hour, stirring every 5 minutes to keep the curds from matting.
- After an hour drain off surplus whey, gently pour the curds into a mold lined with cheese cloth and press at 20 pounds of pressure for about 15 minutes. 9) Undress cheese, flip over and redress, press them again at 30 pounds of pressure for a further15 minutes. Repeat process with 40 pounds of pressure for 2 hours, and finally at 50 pounds of pressure for 20-24 hours. 10) Remove from press and cheese cloth and place on a cheese mat. Let air dry for two days until dry to the touch. DO NOT let it dry in a room that is too hot or dry. 11) Once dry, wax cheese and place in a cool (50°F/10°C approx) place away from drafts. A small wine fridge or drawer in your main fridge is perfect. Age for three to six months- remember the longer the aging the stronger the final flavor.