White cheddar. Final cheese = 2.5 lb.
I added some annatto extract (from seeds), but only enough to change the color a little.
3g whole milk H/P.
CaCl added
Temp raised to 90F
mesophilic culture added,
3/4 tsp liquid Rennet added
Wait 1 hour
Curds cut, 1/2 inch; very nice clean break
stirred once gently
heat (in utility sink) to 102F
break curds up by stiring,
Leave for 1 hour
Drain whey (save about half); put curds in cheesecloth, then in colander which fits perfectly in pot, over some of the hot whey
Leave cheddar to drain for 1 hr
cut up solid curds, add 1 tbsp kosher salt, wrap in cheesecloth, press for 12 hrs
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?