Difference between revisions of "Farmhouse Cheddar"
Thcipriani (talk | contribs) |
Thcipriani (talk | contribs) (Discovered the difference between prepared and direct-set) |
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* ½ tsp CaCl2 (diluted with ½ c. distilled water) | * ½ tsp CaCl2 (diluted with ½ c. distilled water) | ||
* ½ tsp Animal Rennet (diluted with ¼ c. distilled water) | * ½ tsp Animal Rennet (diluted with ¼ c. distilled water) | ||
| − | * | + | * 1 packet direct-set mesophilic culture |
* 1 Tbps Cheese salt | * 1 Tbps Cheese salt | ||
== Instructions == | == Instructions == | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00001.jpg|thumbnail|right|Cutting the curd]] | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00002.jpg|thumbnail|right|Finished curd]] | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00003.jpg|thumbnail|right|Hanging curd in cheese cloth]] | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00004.jpg|thumbnail|right|Pressing cheese (10 lbs of weight)]] | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00005.jpg|thumbnail|right|Pressing cheese (50 lbs of weight)]] | ||
| + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00006.jpg|thumbnail|right|Pressed cheese]] | ||
# Prepare 5 gallons of sanitizer in a bucket | # Prepare 5 gallons of sanitizer in a bucket | ||
# Sanitize: | # Sanitize: | ||
#* 2 Cheese clothes | #* 2 Cheese clothes | ||
| − | #* | + | #* 4-Gallon stainless steel pot |
#* Large stainless steel slotted spoon | #* Large stainless steel slotted spoon | ||
#* Large mesh strainer | #* Large mesh strainer | ||
| Line 18: | Line 24: | ||
#* Long knife to cut curds | #* Long knife to cut curds | ||
#* Cheese mold | #* Cheese mold | ||
| − | # Put 2 gallons of milk into | + | # Put 2 gallons of milk into 4-gallon pot, add dilluted CaCl2 |
# Heat milk to 90°F | # Heat milk to 90°F | ||
| − | # | + | # 1 packet Direct-set Mesophilic culture let ripen for 45 mins. |
# Add diluted rennet stir up-and-down for 1 min. | # Add diluted rennet stir up-and-down for 1 min. | ||
# Cover and let set for 45 min. Check for a clean break. | # Cover and let set for 45 min. Check for a clean break. | ||
| − | # Cut the curd into ½" in pieces | + | # Cut the curd into ½" in pieces |
# Allow to rest 5 mins | # Allow to rest 5 mins | ||
| − | # Put into sink and run 120°F water around the pot, while monitoring the temp and stirring. Ideally the, pot will come up to 100°F over 30mins. | + | # Put into sink and run 120°F water around the pot, while monitoring the temp and stirring. Ideally the, pot will come up to 100°F over 30mins, temp started at ~90°F so take it easy. A thermopen is helpful here. |
# Let pot rest for 5 mins at 100°F | # Let pot rest for 5 mins at 100°F | ||
| + | # Drain pot into mesh strainer lined with cheese cloth | ||
| + | # Hang curds in cheese cloth in a warm place for 1 hour | ||
| + | # Take curds down, break into walnut sized pieces and add 1 Tbs cheese salt, mix. | ||
| + | # Put curds in cheese press, add 10 lbs of weight, let rest for 10 mins | ||
| + | # Put 20 lbs of weight on the cheese press and let rest for 10 more mins | ||
| + | # Put 50 lbs of weight on the cheese press and let rest 12 hours | ||
| + | # Remove cheese from press and let set until a rind has developed 2–4 days | ||
| + | |||
| + | [[Category:Recipes]][[Category:Cheese]] | ||
Latest revision as of 23:27, 8 November 2015
Ingredients
- 2 gal Farmer's All Natural Whole Milk
- ½ tsp CaCl2 (diluted with ½ c. distilled water)
- ½ tsp Animal Rennet (diluted with ¼ c. distilled water)
- 1 packet direct-set mesophilic culture
- 1 Tbps Cheese salt
Instructions
- Prepare 5 gallons of sanitizer in a bucket
- Sanitize:
- 2 Cheese clothes
- 4-Gallon stainless steel pot
- Large stainless steel slotted spoon
- Large mesh strainer
- Small mixing bowel
- Long knife to cut curds
- Cheese mold
- Put 2 gallons of milk into 4-gallon pot, add dilluted CaCl2
- Heat milk to 90°F
- 1 packet Direct-set Mesophilic culture let ripen for 45 mins.
- Add diluted rennet stir up-and-down for 1 min.
- Cover and let set for 45 min. Check for a clean break.
- Cut the curd into ½" in pieces
- Allow to rest 5 mins
- Put into sink and run 120°F water around the pot, while monitoring the temp and stirring. Ideally the, pot will come up to 100°F over 30mins, temp started at ~90°F so take it easy. A thermopen is helpful here.
- Let pot rest for 5 mins at 100°F
- Drain pot into mesh strainer lined with cheese cloth
- Hang curds in cheese cloth in a warm place for 1 hour
- Take curds down, break into walnut sized pieces and add 1 Tbs cheese salt, mix.
- Put curds in cheese press, add 10 lbs of weight, let rest for 10 mins
- Put 20 lbs of weight on the cheese press and let rest for 10 more mins
- Put 50 lbs of weight on the cheese press and let rest 12 hours
- Remove cheese from press and let set until a rind has developed 2–4 days
