Cheddar Recipe (2 Gallons — Double as Needed

• total time: 18 hours 56 minutes

Ingredients

2 gallons raw milk

1/8 teaspoon cheddar culture

1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water

2 tablespoons cheese salt

1/4 teaspoon annatto if you want it orange or marbled — quantity will vary!

Directions

Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into 2 pots.

Sprinkle the culture on top, do not mix yet. Set a timer for 5 minutes.

Stir in the culture using an up/down motion. Try not to break the surface as you gently mix. No swirling!

Cover and let sit for 45 minutes, keeping the temp at 88°F.

Add rennet & annatto (if using). Pour the rennet in circles on top, then stir for about a minute using the same up/down strokes. Cover and let sit for 45 minutes.

Check for a clean break. See my cheese highlight if you aren’t sure what this is. Cut the curds into 1/2 inch pieces and let sit 5 minutes.

Slowly heat the curds to 102°F and hold the temp for 15 minutes. Strain into a fine mesh colander.save the whey to make other recipes.

Flip & slab the curds for 1 1/2 hours.

Crumble the curds and add salt in a big bowl or the pot you made the cheese in. Put curds into your cheese mould and press for 10 minutes at 10 pounds. Remove the cheese, flip, press 20 minutes at 20 pounds.

Flip, redress the cheese cloth and press for 16 hours at 50.pounds.

Air dry, vacuum pack and age at 50°F for 6 months.

Let me know if you try it! Don’t forget to follow and hit the bell so you don’t miss out on future homesteading/gardening/preserving content!

Meg

Audio | @there_i_ruined_it

Cheese press & cultures | @the.cheesemaker

Best reusable cheesecloth | linked in my Amazon storefront