Farmhouse Cheddar

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

1. Prepare 5 gallons of sanitizer in a bucket
2. 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

1. Put 2 gallons of milk into 3-gallon pot, add dilluted CaCl2
2. Heat milk to 90°F
3. Add ¼ tsp Mesophilic and let ripen for 45 mins.
4. Add diluted rennet stir up-and-down for 1 min.
5. Cover and let set for 45 min.
6. Cut the curd into ½" in pieces
7. Allow to rest 5 mins
8. 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.