Farmhouse Cheddar

From BlazeyAndTyler
Revision as of 22:28, 4 October 2015 by Thcipriani (talk | contribs) (First steps)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

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. . To be continued...