~ Cheddar Cheese ~ Scratch the grocery store and make your own cheese!

~ Traditional Cheddar Cheese ~

INGREDIENTS

~6 gallons raw milk
~1 cup of back splash whey or 1tsp of mesophilic culture
~ 1tsp rennet diluted in 1/4 cup water
~ 4Tbsp sea salt

1. Heat milk 88°- 90° F

2. Add culture and stir in an up and down gentle motion. Cover, let ripen 40 minutes.

3. Then add rennet, again stir in an up and down gentle motion. Let sit for 30 minutes until curd is fully set.

4. Check for clean break.

5. Cut curds into 1" size cubes, allow to sit for 5 minutes.

6. Heat curds to 100° F while gently stiring and taking the full 45 minutes to get to tempature.

7. Cover and sit for 40 minutes with Heat off.

8. Carefully pour off whey, leaving 2-3" in the bottom of your cheese pot.

9. Scoop curds into mesh colander that will fit over your cheese pot. Turn heat on low/medium.

10. Every 10 minutes flip for both sides, then cut into fourths and flip each side once.

11. Cut curds into French fry shapes about 1" x 3" and toss with salt.

12. Place curds into cheese press and press with firm pressure for 30 minutes. Then flip and press firm overnight.

13. Air dry on counter, then vaccum seal and store in fridge.

Age for 3+ months.

ENJOY!