First post and first cheddar and must say rather proud of myself. I have been making cheese on and off for a number of years, mainly Camembert, feta. But of late I have started making haloumi and had my first crack at a cheddar.
10l of pasteurized milk
2.5ml rennet diluted with 25ml water (cooled / boiled)
200ml starter, prepared day before
raised milk to 32deg c, added starter and let ripen for 45 min
added rennet, floc at 9 min 27 sec, cut at 33 min 15 sec
rest for 5 min
started to stir over next hr, raising to 38 deg c over 40 min
drain off half the whey
stir for another 30 min (maintain 38 deg c)
drain off whey and let curd mass come together
cheddar for about 1 hr 15 min, maintaining curd between 34 - 36 deg c
brake up curd into small bits and add 25 gm salt and mix through
put into mold
1st press for 20 min (flip)
2nd press for 40 min (flip)
3rd press for 4 hrs (flip)
4th press for 24 hrs (flip)
remove from press and allow product to dry and will then wax.
I used a combination of recipes from Neil and Carole Willman (Melb Vic) and Ricky Carroll
Will see how we go but as I mentioned at the start pretty happy so far.