Tuesday, March 26, 2013

Farmhouse Cheddar

Farmhouse Cheddar

7.6L whole milk
1 packet mesophilic direct set culture
1/2 rennet tablet dissolved in 1/4 cup water
1 Tbsp salt (non-iodized)

Heat milk to 90°F.

Add starter culture.  Stir in well, leave pot where it can maintain temp. for 45 minutes.

Add rennet.  Stir gently.  Topstir.
Cover.  Leave undisturbed 45 minutes.

Cut curd into 1/2" blocks.

Place pot into a sink of hot water, slowly bringing the temp to 100°F.  Stir gently.

Cover and let set 5 minutes.

Pour into cheesecloth lined colander.  Tie off cheesecloth.  Hang to drip 1 hour.

Pour curds into bowl.  Break up gently with fingers.  Mix in salt 1/2 Tbsp at a time.

Pack curds firmly into cheesecloth lined mold.  Fold cheesecloth over top.  Apply ten pounds pressure for 15 minutes (brick).

Turn cheese over and increase pressure to 20 pounds for 12 hours.

Turn cheese again, press for 12 hours at 20 pounds pressure.

Remove cheese from mold.  Peel away cheesecloth.  Air dry at room temperature on a wooden board.  Air dry until rind forms and the surface is quite dry (3-5 days).  Turn the cheese several times per day.

Wax the cheese.  Age at least two months.

Traditional English style Cheddar
How To Make Cheddar Cheese
Farmhouse Cheddar Cheese

No comments:

Post a Comment