Farmhouse Cheddar
Revision as of 00:50, 5 October 2015 by Thcipriani (talk | contribs)
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.