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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Hovard on January 17, 2013, 02:42:41 PM

Title: CHeddar. Pressure question again...
Post by: Hovard on January 17, 2013, 02:42:41 PM

Hi guys.

I found this recipe at thecheesemaker.com
http://www.thecheesemaker.com/pdf/Making_Cheddar_Cheese_and_Curds.pdf (http://www.thecheesemaker.com/pdf/Making_Cheddar_Cheese_and_Curds.pdf)

Pressure for Cheddar in this recipe - 25-40 PSI.
Is it right recipe?

Thank you.

Title: Re: CHeddar. Pressure question again...
Post by: linuxboy on January 17, 2013, 04:33:18 PM

Yes, that's a generic commercial cheddar recipe. For PSI, that depends how warm the curds are the room temp. It might need less, or it might need more. Usually, you can get away with 20 PSI for normal cheddar if you work quickly.