Difference between revisions of "Farmhouse Cheddar"
Thcipriani (talk | contribs) (First steps) |
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| Line 11: | Line 11: | ||
#. Prepare 5 gallons of sanitizer in a bucket | #. Prepare 5 gallons of sanitizer in a bucket | ||
#. Sanitize: | #. 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 | #. Put 2 gallons of milk into 3-gallon pot, add dilluted CaCl2 | ||
#. Heat milk to 90°F | #. Heat milk to 90°F | ||
| Line 24: | Line 24: | ||
#. Cover and let set for 45 min. | #. Cover and let set for 45 min. | ||
#. Cut the curd into ½" in pieces | #. 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. | ||
Revision as of 00:50, 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.
- . 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.
