Homemade Cheddar Cheese Recipe
Ingredients:-5L of fresh whole milk
-1/4 cup of cool water
-1 tablespoon of cheese salt
Instructions:
1. Heat the milk in a large pot over medium heat until it reaches32°C (90°F). Stir occasionally to prevent scorching.
2. Mix the rennet with the cool water in a small bowl until it dissolves completely.
3. Once the milk has reached the desired temperature, remove it from the heat and add the rennet mixture. Stir gently for30 seconds to distribute the rennet evenly.
4. Cover the pot and let it sit undisturbed for45 minutes to allow the curds to form.
5. After45 minutes, check the curd by inserting a knife or spatula into the mixture. If the curd breaks cleanly, it is ready to be cut.
6. Cut the curd into small cubes, about1/2 inch in size.
7. Return the pot to the heat and slowly heat the curds and whey to38°C (100°F), stirring gently to prevent the curds from sticking together.
8. Once the curds have reached the desired temperature, remove the pot from the heat and let it sit for5 minutes.
9. Drain the whey from the curds using a cheesecloth-lined colander.
10. Rinse the curds with cool water to remove any excess whey.
11. Place the curds back into the pot and add the cheese salt. Mix well.
12. Press the curds into a cheese mold and let it sit at room temperature for2-3 hours.
13. After2-3 hours, remove the cheese from the mold and place it on a cheese board.
14. Let the cheese age in a cool, dry place for at least2 weeks, turning it every other day to ensure even aging.
15. Once the cheese has reached the desired age, slice and serve with crackers, bread, or your favorite accompaniments.
Enjoy your homemade cheddar cheese!