Difference between revisions of "Farmhouse Cheddar"
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# 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 | ||
Revision as of 00:59, 5 October 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)
- ¼ tsp Mesophilic culture
- 1 Tbps Cheese salt
Instructions
- Prepare 5 gallons of sanitizer in a bucket
- Sanitize:
- 2 Cheese clothes
- 3-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 3-gallon pot, add dilluted CaCl2
- Heat milk to 90°F
- Add ¼ tsp Mesophilic and 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
