Cheddar Cheese
This recipe is a slight variation of traditional cheddar recipes. The difference is it includes a stirring step instead of a traditional cheddaring step that involves cutting the curds into strips and draining them. The results are almost identical but it saves the cheesemaker a couple of hours of time. As with many hard cheeses, this cheese must be aged at least 3 months and 9 months or more will produce a superior quality cheese as it will get sharper with age. One final note: don't expect this cheese to be bright orange, the color seen in grocery stores is usually artificial.
List of Ingredients
1 Gallon Fresh Milk
1 oz. Mesophilic Starter Culture
1/4 tab Rennet
1 Tablespoon Salt
Using a double boiler, warm the milk to 90 F (32.25 C).
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Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
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Allow the milk to ripen for one hour.
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Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.
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Slowly pour the rennet into the milk stirring constantly with a whisk.
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Stir for at least 5 minutes.
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Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.
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With a long knife, cut the curds into 1/4 inch cubes.
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Allow the curds to sit for 15 minutes to firm up.
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Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.
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Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together.
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Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat.
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Place the curds back into the double boiler at 102 F (39 C). Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly.
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Cook the curds at 102 F (39 C) for one hour, stirring every few minutes.
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Carefully place the curds into your cheesecloth lined mold.
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Press the cheese at about 20 lbs. (9 kg) for 45 minutes.
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Remove the cheese from the press and flip it.
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Press the cheese at about 40 lbs. (18 kg) for 3 hours.
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Remove the cheese from the press and flip it.
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Press the cheese at about 50 lbs. (22.75 kg) for 24 hours.
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Remove the cheese from the press. Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch.
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Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days. Recipe
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