Ingredients |
Whole milk Culture (fresh or curd cheddar, cheddar that can be aged or a tastier cheddar) Coagulant Sea salt, adjust to taste |
| Dosage | Milk (liters) | 10 | 100 | 1000 |
| Ferment (pouch) | 0.02 | 0.2 | 2 | |
| Coagulant (ml) | 1 | 10 | 100 |
Equipment |
Cheese Vat Tool for mixing Thermometer Heating system (stove, propane burner, etc.) Knife Cheesecloth Dosing pipet for rennet |
Preparation
| Fill |
Fill the vat with whole milk |
|
Pasteurisation (optional) |
Get the milk to at least 63°C for 30 minutes, cool rapidly. |
| Innoculation |
Bring the milk to 39°C.
Add the culture.
Stir for 5 minutes. Leave to mature for 30 minutes, stir every 5 minutes.
|
| Coagulation |
Add the rennet (10 ml/100 liters diluted in 10 times its volume with bottled water). Warning, tap water may contain elements that will prevent the rennet from working! Stir for 2 minutes. Let stand for 45 min, the milk should have a gelatinous texture (much like Jello). Do not shake or move the vat during this time. |
| Curd cutting |
Cut the curd into regular cubes of about 10 to 15 mm Let stand for 15 minutes Gently stir for 15 minutes |
| Cooking |
Add hot water gradually to raise the temperature to 40°C. Remove whey at the same time to keep volume constant. Stir for 40-50 minutes at 40°C the piece of curd should keep its shape when pressed. |
|
Remove half of the whey. Leave the curd to rest for 15-20 min. Remove the rest of the whey. Use a cheesecloth to help separate the curds from the whey. |
|
| "Cheddarization" |
Cut the curd into blocks 20 to 30 centimeters wide and turn them over. Let stand for 15 minutes, covering the vat. If possible, keep a temperature of 32-34°C. Repeat this step. |
| Cutting and salting |
Cut the curd into cubes of about 15-20mm. Add salt and stir. Allow to cool. If you want cheese curds, it's now ready to eat! |
Now, if you want to vary the pleasures and put your personal touch, you can modify the recipe by adding coloring, BBQ flavors, herbs and other spices.
Have fun!