Farmhouse Cheddar

[mokumeguy]

I have made this recipe 4 times now, modifying it a little each time. I think I am happy enough with it to post. It is very simple, and can be eaten after just 60 days. I have no idea what it tastes like aged longer, none has made it past that.

3 Gal/11 Ltr fresh raw whole milk
2 pkts direct set mesophilic starter or 1 pint cultured meso starter
Rennet per instructions on package, I use 1/3 tablet dissolved in 1/4 cup water
1-2 Tbs sea salt according to taste and curd volume

1- Bring milk temp to 88F/31C
2- Add mesophilic starter
3- Let it ripen for 1 hour
4- Add rennet and stir for 1 minute
5- Let curd set for 45 minutes
6- Cut curd
7- Slowly raise temperature to 100F/38C over a 30 minute period
8- Stir every few minutes to keep curds from matting
9- Keep at 100F/38C for another 30 minutes while stirring the curds often
10- Drain curds until very little whey is coming out. Mine takes about 5 minutes
11- Add salt to taste and mill curds in large bowl
12- Press curds at 15lbs/7K for 1 hour
13- Turn cheese and press at 30lbs/14K for 1 hour
14- Turn cheese again and press at 50lbs/23K for 12 hours
15- Air dry until rind has formed. Mine takes 24 hours
16- Wax cheese and store at 55F/13C for 60 days
17- Consume happily while staring at all those other cheeses your waiting on

[Cheese Head]

Thanks Michael, clean and simple recipe . . . .

[Tea]

Thanks Michael, this looks promising.  The recipe I used said to expell whey for 2hr, so your 5min is alot different than that.  I am guessing that you have a lot of whey expelled while pressing?

Also what do you mean by "mill curds"?

[mokumeguy]

Actually, because I am cursed with firm curds no matter what I try, there was very little whey expelled during pressing. As in maybe a couple of tablespoons in the first few minutes, a couple of drops on second press, and none on third press. Not a drop.

"Milling curds" I just picked up out of the recipe books. That's what they call breaking up the curd matt that formed while draining. My curds were matted into the shape of my funnel, so I dumped them into a bowl and broke them up with my hands to mix in the salt.

[Brian]

I made this 3 days ago.
It was so simple, I'm making it again tonight.

I hope it turns out well.  My wife wanted me to make something we could consume within 2 months.

B

[Cheese Head]

Good man, but are the pics and details so we can learn from your tricks & traps .

[Likesspace]

Okay, this is one that I'll have to try. It sounds a lot easier than the Stirred Curd Cheddar and a LOT LOT easier than a Traditional Cheddar.
Thanks for posting the recipe. I'm always looking for something new to try.

Dave

[Cartierusm]

Odd, for the most popular cheese in the world it's amazing it's one of the most time consuming.

Michael are you still on here? If so where are you located I'm in SF.

This recipe sounds good, I'll try it soon. I love the way farmhouse cheddars look on the inside. They are a little dry and crumbly and look scrumptious.

[Brian]

Well, I started out making Farmhouse cheddar.  I ended up making Stirred-Curd using Ricki Carroll's recipe.
THAT meant that I stayed up until 11pm making cheese.

B

[Cartierusm]

Cute Pug. Is he yours?

[Brian]

Yep.  That's Buster before I realized that he would stare at me that way for hours because he wanted to be on my lap as I drove.  Which he does now.
Looking for a German Shepherd lady friend for him. 
He likes my cheese that doesn't turn out.............................

Brian

[Cartierusm]

OOOO, I'd hate to be in the room when he's processing the botched cheese.

[cozcoester]

If I was to try this recipe as a 1 gallon batch instead of 3, how much weight do you think I would use for 1st and second pressing?  I am thinking of trying this tonight.

[Cartierusm]

It's not the size, gallonage or weight of the batch it has to do with the diameter of your mold. What is the diameter of your mold?

[cozcoester]

I believe its a 4.5 inch diameter mould.  Thank you for your quick reply by the way