I'm making a batch of cheddar curds for my brew club get-together tomorrow.
I started with 2gal storebought milk, +CaCl2, +24drops annatto, then added about a cup of homemade buttermilk culture. Let that sit for 30min, got to a pH of 6.4, then 1/2tsp rennet and cut that 40min later. Rested then stirred and cooked at 100F. Let it settle then drained whey and cut slabs at pH 6.3. Doing the cheddaring process now, then will mill and salt. After that I'm bagging them up and refrigerating.
Also including a photo of our new pet Shorty, a 9-wk-old female Pembroke Welsh Corgi. She enjoys a nice dish of whey!