Cheddar Cheese Making Recipe
Traditionally Cheddar was shaped into large drums and aged with a loose cloth covering it rather then a wax. This recipe is a slight variation of traditional cheddar recipes in that 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 cheese maker 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
Ingredients - American
- 1 US Gallon Fresh Milk.
- Mesophilic Starter Culture of your choice.
- Rennet diluted in 1/4 cup/50 ml water, amount depending on package directions and your experience with that brand.
- 1 Tablespoon non-iodized Salt.
Directions
- Using a double boiler, warm the milk to 90F / 32 C.
- Add mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
- Allow the milk to ripen for one hour.
- Dilute rennet in 1/2 cup cool water.
- Slowly pour the rennet into the milk stirring constantly with a whisk.
- Stir for at least 5 minutes.
- 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.
- With a long knife, cut the curds into 1/4 inch cubes.
- Allow the curds to sit for 15 minutes to firm up.
- Slowly raise the temperature of the milk to 102F / 39C. 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.
- Cook the curds at 102F / 39C for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together.
- Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat.
- Place the curds back into the double boiler at 102F / 39C. Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly.
- Cook the curds at 102F / 39C for one hour, stirring every few minutes.
- Carefully place the curds into your cheesecloth lined mold.
- Press the cheese at about 20 lbs / 9 kg for 45 minutes.
- Remove the cheese from the press and flip it.
- Press the cheese at about 40 lbs /18 kg for 3 hours.
- Remove the cheese from the press and flip it.
- Press the cheese at about 50 lbs / 23 kg for 24 hours.
- 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.
- 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.