Cheddar Cheese Recipe

Cheddar cheese

Cheddar cheese is a popular type of cheese that originated in the English village of Cheddar in the 12th century. It is a hard, sharp-tasting cheese that is perfect for snacking or melting in sandwiches, burgers, or other dishes. Here is a recipe for making cheddar cheese at home:

Large stainless steel pot
Thermometer
Cheese cloth
Cheese mold
Cheese press

7.6 liters of fresh whole milk
0.25 tsp of mesophilic culture
0.25 tsp of rennet
2 tbsp of cheese salt

Heat the milk in a large stainless steel pot over medium heat, stirring constantly to prevent the milk from scorching. Heat the milk to a temperature of 30°C.
Add the mesophilic culture to the milk and stir well.
Dilute the rennet in 60 ml of cool, non-chlorinated water. Add the rennet to the milk and stir well for about a minute.
Cover the pot and let the milk sit undisturbed for about 45 minutes to allow the rennet to coagulate the milk.
After 45 minutes, check the coagulation by inserting a knife into the curd. If the knife comes out clean, the coagulation is complete.
Cut the curd into 1.3 cm cubes using a long knife or a curd cutter. Stir the curd gently to help it release more whey.
Slowly heat the curd and whey to a temperature of 39°C over the course of 30-40 minutes. Stir the curd gently during this time.
Once the curd has reached the desired temperature, turn off the heat and let it rest for 5-10 minutes.
Drain the whey from the curd by pouring the mixture through a cheese cloth. Collect the curd in the cheese cloth and tie the cloth into a knot to form a cheese bag.
Place the cheese bag in a cheese mold and press it at a pressure of 5 kg for 15 minutes.
Remove the cheese from the mold and sprinkle it with cheese salt on all sides.
Place the cheese on a cheese mat or rack and let it air dry for 2-3 days.
Turn the cheese every day to ensure even drying.
Once the cheese is dry, wrap it in cheese paper or plastic wrap and store it in the fridge for up to 3 months. Enjoy!