Contents
Introduction
Cheddar cheese is one of the most popular and versatile types of cheese, loved for its sharp flavor and creamy texture. While you can easily find cheddar cheese at the store, making your own at home can be a rewarding and delicious experience. In this article, we will guide you through the process of making cheddar cheese from scratch.
Ingredients
Before getting started, make sure you have the following ingredients on hand:
- 2 gallons of whole milk
- 1/4 teaspoon of mesophilic starter culture
- 1/2 teaspoon of calcium chloride (diluted in 1/4 cup of non-chlorinated water)
- 1/4 teaspoon of liquid rennet (diluted in 1/4 cup of non-chlorinated water)
- 1 to 1.5 tablespoons of cheese salt
Equipment
You will also need the following equipment:
- Large stainless steel pot
- Thermometer
- Long knife for cutting curds
- Colander
- Cheesecloth
Instructions
Step 1: Heat the Milk
Start by heating the 2 gallons of whole milk in a large stainless steel pot over low heat. Stir frequently to prevent scorching.
Step 2: Add Starter Culture
Once the milk reaches 86°F, remove from heat and sprinkle the 1/4 teaspoon of mesophilic starter culture over the surface. Let it sit for 2 minutes before gently stirring it in.
Step 3: Add Calcium Chloride
Next, add the diluted calcium chloride to the milk and stir gently for 1 minute.
Step 4: Add Rennet
Now, add the diluted rennet to the milk and stir gently for 1 minute. Cover the pot and let it sit undisturbed for 45 minutes at room temperature.
Step 5: Cut the Curds
After 45 minutes, check if the curds have a clean break. If they do, cut into 1/4-inch cubes using a long knife.
Step 6: Cook the Curds
Gradually increase the temperature of the curds to 102°F over the course of 30 minutes, stirring gently to prevent sticking.
Step 7: Drain the Curds
Once the curds reach 102°F, drain them in a colander lined with cheesecloth. Let them drain for 15 minutes.
Step 8: Salt the Curds
Transfer the curds to a large bowl and stir in 1 to 1.5 tablespoons of cheese salt until evenly distributed.
Step 9: Press the Curds
Place the curds in a cheese mold and press them at 20 pounds of pressure for 20 minutes. Remove the cheese from the mold, flip, and press at 40 pounds of pressure for 12 hours.
Step 10: Age the Cheese
After pressing, remove the cheese from the mold and air dry at room temperature for 2-3 days. Then, wax the cheese and age it in the refrigerator for 2-12 months, depending on your desired sharpness.
Conclusion
Congratulations! You have successfully made your own cheddar cheese at home. Enjoy your homemade cheese on a cheese platter, in sandwiches, or as a tasty snack. Experiment with different flavors and aging times to customize your cheddar cheese to your liking.
