Farmhouse Cheddar

From BlazeyAndTyler
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  • 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


Cutting the curd
Finished curd
Hanging curd in cheese cloth
  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
  3. Put 2 gallons of milk into 3-gallon pot, add dilluted CaCl2
  4. Heat milk to 90°F
  5. Add ¼ tsp Mesophilic and let ripen for 45 mins.
  6. Add diluted rennet stir up-and-down for 1 min.
  7. Cover and let set for 45 min. Check for a clean break.
  8. Cut the curd into ½" in pieces
  9. Allow to rest 5 mins
  10. 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, temp started at ~90°F so take it easy. A thermopen is helpful here.
  11. Let pot rest for 5 mins at 100°F
  12. Drain pot into mesh strainer lined with cheese cloth
  13. Hang curds in cheese cloth in a warm place for 1 hour