FARMHOUSE CHEDDAR ~ 18TH CENTURY RECIPE
An old 18th century recipe for farmhouse cheddar.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 2
Number Of Ingredients 5
Steps:
- Warm the milk to around 85 to 90 degrees.
- Dilute the rennet in 1/4 cup of water. Add the diluted rennet to the cheese and stir for about 1 minute using a figure 8 motion up and down in the pot.
- If using pasteurized milk, also add 1 cup cultured buttermilk and 1/2 tsp calcium chloride diluted in water at this time.
- Allow the cheese to sit in a warm place undisturbed for about 90 minutes until a stiff curd forms.
- Cut the curd into 1'' cubes with a large knife, ensuring you cut all the way through to the bottom of the pot.
- Allow the cut curd to rest for an additional 60 to 90 minutes.
- Slowly heat the curd and whey to 100 degrees, increasing the temperature by no more than 2 degrees every 5 minutes. Placing the pot in a sink full of hot water works well (though a wood stove is a more traditional 18th century method).
- Allow the cheese to stand at 100 degrees for 5 to 10 minutes before straining the curd through a colander lined with cheesecloth.
- Add salt and break the curd up into small pieces with your hands while distributing the salt.
- Line a cheese press with cheesecloth and place the curds into the press.
- Press the cheese, increasing pressure every 20 to 30 minutes for about 2 hours. Then allow the cheese to sit in the press under pressure for about 12 hours.
- Remove the cheese from the press and flip it over. Press on the other side for another 12 hours.
- Remove the cheese from the press and age the cheese on a salted shelf for a minimum of 60 days, flipping it over every day or two.
- The finished cheese will be dry and a hint salty, perfect for grating like parmesan.
BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, CarbohydrateContent 16 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 7.5 mg, SodiumContent 278.5 mg, FiberContent 2 g, SugarContent 6.5 g
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