This is a guide to making homemade cheddar cheese. It’s been a cheesy week.
It will take around 10L of milk to create 1kg of cheese.
WHAT YOU’LL NEED:
1) 2 gallons of milk
2) ½ cup of cultured buttermilk
3) Rennet tablets or liquid rennet
4) Non-iodized salt
5) A pot large enough to contain all your milk
6) A wooden spoon for stirring
7) A knife
8) A strainer/colander
9) A thermometer
10) A Cheese press (or coffee can)
11) Cheese cloths
12) Cheese wax
HOW TO DO IT:
1) Put the milk into your pot. Place on a stove top element, and heat the milk to 90F.
2) Add the buttermilk and stir.
3) Allow the milk to sit for one hour at a consistent temperature of 90F.
4) Add ½ a tablet or 1 teaspoon of liquid rennet to a glass of cold water.
5) Add the glass of water and rennet to the milk, and stir for one minute.
6) Allow the milk to sit for 45 minutes at a consistent temperature on 90F. The milk will separate into curds (solid) and whey (liquid).
7) Once the milk has separated, it’s time to cut the curds. Use the knife to cut the upper layer of curds into ½ inch cubes. Let sit for 30 minutes.
8) For the next 30 minutes, gradually increase the temperature to 98F while slowly stirring. The curds will settle at the bottom.
9) Pour the contents of the pot through a strainer. The whey will drain out and the curds will settle in the strainer. Let the curds sit for 10 minutes to fully drain.
10) Place the curds back into the pot. Add salt and mix.
11) Add warm water to the pot, and let sit for one hour. Stir often.
12) Line the cheese press (or a coffee can) with cheese cloth, and press into shape.
13) Let the curds air dry for 5 days. Turn the curds 1-2 times a day so all sides dry at an even rate.
14) Cover the curds in cheese wax, and let it age for 6 months to one year in a cool basement or cellar. The longer it ages, the sharper the taste.
Good luck and stay prepared!