Srimmey
Well-Known Member
I did it! After months of lurking on this forum and watching you tube videos, I took the dive and made my first cheese.
Picture and notes below, I’ll definitely be making more again soon.
3/31/23 - farmhouse cheddar rev1
Picture and notes below, I’ll definitely be making more again soon.
3/31/23 - farmhouse cheddar rev1
- 1.5 gallon of organic valley whole milk (Heated to 90 deg)
- 1/2 cup cultured buttermilk + 1/4 tsp calcium chloride (added once milk hit 90 deg, let sit for 15 minutes)
- Added 1/4 tsp of rennet, let sit for 50 minutes unit I had a clean break
- Cut into 1” square cubes
- Stir gently to break away from sides, let rest for 5 minutes
- Stir again to break up curds, let rest for 15 minutes
- Stir a final time until way is separating nicely and curds are rounded
- Transfer to a cheese cloth squeeze out to make softballs, transfer softball curds to another bowl and drain out way intermittently
- Push cheese cloth in cheese form, layer and salt. Start forming cheese into mold. Made a total of 3 layers…
- Pressed 12 hours with 8 lbs, flipped pressed 12 hours with 25’ish pounds.
- Air dry, flip every 12 hours until done