{"id":761,"date":"2023-06-21T09:08:03","date_gmt":"2023-06-21T08:08:03","guid":{"rendered":"https:\/\/cheeserennet.com\/?p=761"},"modified":"2023-06-21T10:30:17","modified_gmt":"2023-06-21T09:30:17","slug":"chedar-cheese-recipe","status":"publish","type":"post","link":"https:\/\/cheeserennet.com\/?p=761","title":{"rendered":"Cheddar Cheese Recipe"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"761\" class=\"elementor elementor-761\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cd845ea elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cd845ea\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f393478\" data-id=\"f393478\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-613f0fd elementor-widget elementor-widget-image\" data-id=\"613f0fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"544\" src=\"https:\/\/cheeserennet.com\/wp-content\/uploads\/2023\/06\/Viking-Chef-Cheese-Rennet-for-Cheese-making-16.png\" class=\"attachment-large size-large wp-image-764\" alt=\"\" srcset=\"https:\/\/cheeserennet.com\/wp-content\/uploads\/2023\/06\/Viking-Chef-Cheese-Rennet-for-Cheese-making-16.png 640w, https:\/\/cheeserennet.com\/wp-content\/uploads\/2023\/06\/Viking-Chef-Cheese-Rennet-for-Cheese-making-16-300x255.png 300w, https:\/\/cheeserennet.com\/wp-content\/uploads\/2023\/06\/Viking-Chef-Cheese-Rennet-for-Cheese-making-16-600x510.png 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4bbff273 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4bbff273\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-44fba507\" data-id=\"44fba507\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5b3863ed elementor-widget elementor-widget-text-editor\" data-id=\"5b3863ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Homemade Cheddar Cheese Recipe<\/p><p>Ingredients:-5L of fresh whole milk<\/p><ul><li><a href=\"https:\/\/cheeserennet.com\/?product=viking-chef-rennet-tablets-for-cheese-making\">Tablet of Viking Chef Enzyme rennet<\/a><\/li><\/ul><p>-1\/4 cup of cool water<\/p><p>-1 tablespoon of cheese salt<\/p><p>Instructions:<\/p><p>1. Heat the milk in a large pot over medium heat until it reaches32\u00b0C (90\u00b0F). Stir occasionally to prevent scorching.<\/p><p>2. Mix the rennet with the cool water in a small bowl until it dissolves completely.<\/p><p>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.<\/p><p>4. Cover the pot and let it sit undisturbed for45 minutes to allow the curds to form.<\/p><p>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.<\/p><p>6. Cut the curd into small cubes, about1\/2 inch in size.<\/p><p>7. Return the pot to the heat and slowly heat the curds and whey to38\u00b0C (100\u00b0F), stirring gently to prevent the curds from sticking together.<\/p><p>8. Once the curds have reached the desired temperature, remove the pot from the heat and let it sit for5 minutes.<\/p><p>9. Drain the whey from the curds using a cheesecloth-lined colander.<\/p><p>10. Rinse the curds with cool water to remove any excess whey.<\/p><p>11. Place the curds back into the pot and add the cheese salt. Mix well.<\/p><p>12. Press the curds into a cheese mold and let it sit at room temperature for2-3 hours.<\/p><p>13. After2-3 hours, remove the cheese from the mold and place it on a cheese board.<\/p><p>14. Let the cheese age in a cool, dry place for at least2 weeks, turning it every other day to ensure even aging.<\/p><p>15. Once the cheese has reached the desired age, slice and serve with crackers, bread, or your favorite accompaniments.<\/p><p>Enjoy your homemade cheddar cheese!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Homemade Cheddar Cheese Recipe Ingredients:-5L of fresh whole milk Tablet of Viking Chef Enzyme rennet -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\u00b0C (90\u00b0F). Stir occasionally to prevent scorching. 2. Mix the rennet with the cool water in &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/cheeserennet.com\/?p=761\"> <span class=\"screen-reader-text\">Cheddar Cheese Recipe<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-761","post","type-post","status-publish","format-standard","hentry","category-blog"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/posts\/761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=761"}],"version-history":[{"count":6,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/posts\/761\/revisions"}],"predecessor-version":[{"id":793,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=\/wp\/v2\/posts\/761\/revisions\/793"}],"wp:attachment":[{"href":"https:\/\/cheeserennet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeserennet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}