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CHEDDAR CHEESE




Source of Recipe


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List of Ingredients





2 gallons skim milk
1 quart heavy cream
1/4 teaspoon Mesophilic A
1 teaspoon calcium chloride
1/4 teaspoon liquid rennet

Combine skim milk and heavy cream in your cheese pot. Pasteurize the mixture in a double boiler then cool it to 88oF. Add 1/4 teaspoon of Mesophilic A starter. Stir in thoroughly. Allow the milk to ripen for 45 minutes.

In a glass dish combine 1 teaspoon of calcium chloride with 2 tablespoons of distilled water. Add this mixture to the milk and stir gently for 25 seconds.
Add 1/4 teaspoon of liquid rennet to 4 ounces of cool distilled water. Add this mixture to the 90oF milk and stir gently. Allow the milk to set at 90oF for 45 minutes or until the milk has shows a clean break.
Cut the curd into 1/4 inch cubes. Let the curds set for 10 minutes.
Slowly raise the temperature of the curd to 100oF over a 30 minute period by increasing the temperature 2o every 5 minutes or so. Cover the pot and allow the curd to settle for five minutes, then pour off the whey into another pot.
Pour the curds into a cheesecloth lined colander. Knot one corner of the cloth around the other three corners and hang the bag of curds to drain for one hour.
Pour the drained curds into a bowl and gently break them up with your fingers into walnut sized pieces. Thoroughly mix in 1 tablespoon of cheese salt.
Place the curds into the plastic cheese mold which is lined with cheesecloth. Pull up on the sides of the cloth to avoid any bunching of the cloth. After pouring all the curds into the mold, lay the excess length of cheesecloth evenly over the top of the curds. Place a suitable sized plate or saucer on top of the curd and set a one pound weight on top of the plate. A plastic 1 quart jar of water works well. Press the cheese for 15 minutes.
Remove the cheese from the press and take it out of the cheesecloth. Place the cheesecloth back in the mold and return the cheese to the mold upside down. Fold the excess cheesecloth over the cheese and again put the plate on top of the cheese. Now press the cheese with 4 pound pressure for 12 hours This can be done with 1/2 gallon plastic jug of water.
Air dry the cheese for 1-3 days. Wax the cheese and store for aging at 40 to 50oF for at least three months. Turn the cheese over daily for the first month and several times a week thereafter


Recipe