Difference between revisions of "Farmhouse Cheddar"
Thcipriani (talk | contribs) (Add pictures!) |
Thcipriani (talk | contribs) |
||
| Line 8: | Line 8: | ||
== Instructions == | == Instructions == | ||
| − | [[File:2015-10-04_Farmhouse-cheddar-cheese_00001.jpg| | + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00001.jpg|thumbnail|right|Cutting the curd]] |
| − | [[File:2015-10-04_Farmhouse-cheddar-cheese_00002.jpg| | + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00002.jpg|thumbnail|right|Finished curd]] |
| − | [[File:2015-10-04_Farmhouse-cheddar-cheese_00003.jpg| | + | [[File:2015-10-04_Farmhouse-cheddar-cheese_00003.jpg|thumbnail|right|Hanging curd in cheese cloth]] |
# Prepare 5 gallons of sanitizer in a bucket | # Prepare 5 gallons of sanitizer in a bucket | ||
Revision as of 01:37, 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
- Drain pot into mesh strainer lined with cheese cloth
- Hang curds in cheese cloth in a warm place for 1 hour
