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.)

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Add the starter and stir thoroughly.

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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.)

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

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