Farmhouse Cheddar for Beginners

Just awesome!

How to Provide

Farmhouse Cheddar

By Ricki Carroll

Ingredients:

2 gallons whole milk  (You can use raw milk or store-bought)
1 packet direct set mesophilic starter or 4 ounces prepared mesophilic starter
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 tablespoon cheese salt
Cheese wax (optional)

[repost: http://blog.cheesemaking.com/farmhouse-cheddar-beginners/%5D

Directions:

1. Heat the milk to 90F.  (If you are using goat’s milk, heat it to 85F.)

sfw.002

Add the starter and stir thoroughly.

sfw.003

Cover and allow the milk to ripen for 45 minutes.

2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. (If you are using farm-fresh cow’s milk, top-stir for one minute with the flat underside of the ladle no more than 1/2 inch deep to blend the butterfat that rises to the surface.)

sfw.005

sfw.006

Cover and let set at 90F (85F for goat’s milk) for 45 minutes or until…

View original post 413 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s