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My own recipe based on a stirred curd cheddar with the addition of Jalapeño chilli peppers.
Ingredients
• 4 Jalapeño chilli peppers, roughly chopped
• 1 cup (250 ml) Non-chlorinated water
• 10 litres (10 quarts) whole Cow's milk
• 1/8 teaspoon (Dash) Mesophilic culture (MA 4001 Choozit)
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
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