Farmhouse Cheddar

From BlazeyAndTyler
Revision as of 00:51, 5 October 2015 by Thcipriani (talk | contribs)
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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.