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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: tnbquilt on December 23, 2012, 03:27:14 PM
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This is the first time that I ever made a traditional cheddar that did not look like rocks glued together on the outside. I have been reading the posts on this forum and I found one where Boofer made a cheddar and pressed it in the pot. I had never heard of that. What I did different from my previous makes was I milled the curds down pretty small, and I put the cheese mold in a pot, with something in the bottom to keep the cheese off of the bottom. Then I put warm water in the pot, but not enough to reach the cheese. I didn't check the temperature of the water, I will do that next time. Then I wrapped a towel around the top to hold the heat in. When I flipped it, I changed the water out so that it was still hot.
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I used green jalopeno's out of the freezer and dried red jalopeno's that I bought at the store. I need to figure out how to wipe those little nubs off of it.
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Nice looking cheddar!
Hope it turns out great for you! I have never made a cheese with the little something extra in it, such as this, but will give it a shot one day.
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I used raw milk and it has a nice yellow tint to it. I don't color the cheeses, it seems like an addition that I don't need.