MAKING CHEDDER CHEESE RECIPES

Steps:

• In a large pot, heat the milk to 85°F, stirring frequently.
• As the milk is heating, add the calcium chloride, if using.
• When the milk gets to 85°F, add culture, stir in with an up-and-down motion, cover, and ferment for 1 hour. (Note: It does not have to stay at 85. If it naturally drops in temperature, that is OK.)
• Stir to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
• Remove from heat source and allow the cheese to set for 1 hour, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
• Using the knife, carefully cut the curds into ¼-inch cubes and allow to set for 5 minutes. Do not stir.
• Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink.
• Once the curds are at 100°F, maintain the temperature and continue stirring for the next 30 minutes. If the curds get too hot, remove from heat.
• After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot. This will take about 20 minutes.
• Pour the curds into a colander. Place the colander and curds back into the cheese pot and allow to drain for 15 minutes.
• Remove the colander from the pot and turn the curds out onto a cutting board. You should have a semi-solid mass that looks like jelly. Pour the whey out of the pot, cut the mass into five slices, and place back into the pot. Cover.
• Fill a sink or basin with 102°F water and place the pot and curds into it. Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.
• After 2 hours, the curds will be shiny and very firm. Remove them from the pot and cut into ½-inch cubes. Place back in the pot, cover, and place in the sink filled with 102°F water.
• In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more.
• Remove the pot from the sink and add salt. Stir gently once more.
• Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese andpress at 10 pounds of pressure for 15 minutes.
• Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours.
• Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.
• Remove the cheese from the press and air-dry for 2 to 3 days, until smooth and dry to the touch.
• Wax the cheese and age at 55° to 60°F for at least 60 days. (Click here for practical methods for aging cheese.)

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.