Author Topic: DrJillian's Cheese #4 Farmhouse Cheddar  (Read 658 times)

Offline drjillian

  • Young Cheese
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  • Location: Cleveland
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  • Cheeses: 0
DrJillian's Cheese #4 Farmhouse Cheddar
« on: June 20, 2011, 07:35:20 PM »
2 gallons whole milk
 1 cup heavy cream
2 ice cubes of homemade Mesophilic starter culture
1 teaspoons prepared liquid calcium chloride
2 rennet tablets dissolved in 1/2 cup water

*Started making cheese at 12:38 pm
*Heated to 90 F by 1:17 pm
*Added rennet at 2:00pm
*10 minute floc time
*30 minute gel time
*cut curds at 2:37
*slowly heated to 105F and held steady for 1 hour
*drained whey in large colander with no cheesecloth (sifted the cheese with clean hands while adding salt)
*put into mold lined with cheesecloth and pressed with 15 pounds for 15 minutes and then flipped- put additional pressure (50 pounds) for 15 hours

I took the cheese out of the press after I got home from work today and it held shape really well. It is sitting on a bamboo mat drying out right now but it smells pretty good.  Hopefully it drys nicely.
You're never fully dressed without a smile.  ~Martin Charnin

Offline rosawoodsii

  • Goat Raiser Extraordinaire--and wannabe cheesemaker
  • Mature Cheese
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  • Location: Maine
  • Posts: 195
  • Cheeses: 3
  • Crooked Shade Farm--Saanens & Sables
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Re: DrJillian's Cheese #4 Farmhouse Cheddar
« Reply #1 on: November 08, 2012, 12:20:16 PM »
I realize this is an old thread, but thought I'd jump in anyway.

I just made my first farmhouse cheddar using Glengarry's recipe, but using raw goat milk.  I notice yours called for calcium chloride.  Were you using pasteurized milk?  Did you find that the extra cream was necessary (I didn't use any)?  And finally, how long did you age it and how did it turn out?
Joy