Рет қаралды 18,649
#homesteading #familymilkcow #homedairy #cheesemaking
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
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Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3" by 1" and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
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The rennet I use
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The thermophilic culture I use
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My favorite cheesemaking book
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Cheese thermometer
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The stainless steel mesh colander
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Tomme mold 4-5 gallon
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Stainless steel drip tray
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Press on ebay
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Pricey press from New England cheesemaking
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