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Hi there!

I'm just wondering what the result wil be if I made cheddar cheese from a mixture of 10 Litres of skimmed milk & 5 Litres of full cream jersey milk?

You'll get less cheese than if you use all full cream milk.  It may end up dryer, too.

You would certainly end up with a cheese that you would be happy to eat. It wouldn't exactly be a cheddar, but you have made it your own. Think up a name for it and go with it. Like Karen has stated it likely will not be as creamy in texture as a traditional cheddar, but what the heck, go for it.

I got alot of skimmed milk due to cream seperation that we sell & need to do something with it.
One can only make so much yoghurt though.

This is how it came out.
I had a bit of trouble with the clean break (Think I should've added some calcium chloride since it had alot of skimmed milk)
My hand slipped a bit with the annato colourant (a bit orange)

On 15 Litres of milk I got 1.75kg of cheese.

I use skimmed milk to make mozzarella and parmesan.  Your cheese is looking good!

I made the 30 min mozarella with skimmed milk & it didn't come out as nice as with full cream milk.
Got the right moz cultures now, so not gonna make the 30 min again.

I wil propably make a parmesan cheese coz I got 20litres of skimmed milk.