simple question about cheddar

[yeri]

Hi Guys,

i plan to make cheddar cheese soon after i make a mozzarella two month ago, so i plan to use this recipe:
http://cheeseforum.org/articles/wiki-cheddar-cheese-making-recipe/
and my simple question is :
      1.      is it okay to dry the cheese at 23-24 degree celsius before it will aged?
      2.      on what temperature this cheese need to be aged?
      3.      if i want to make 3 gallon of milk, how much it will give us the yield?

many thanks before mate. i know i'm asking a question that already asked for so many times. but i would really appreciate it to anyone answer my question.....

[Sailor Con Queso]

Yeri,

23C (73.4F) is a little high. You should air dry around 18-20C until dry to the touch and then move it into your "cave" at around 12C for aging.

Your yield depends on several factors, but the quality of your milk is most important. You will get more yield from raw milk. In general you will get a little less than a pound per gallon. So you should get around 2.75 pounds.