Making homemade cheese is easier than you might think! Farmhouse cheddar is a delicious hard cheese you can create in your kitchen with just a few ingredients and tools. Follow this guide to learn the art of cheesemaking step by step.
Ingredients Needed
- 2 gallons of whole milk (raw or pasteurized, but not ultra-pasteurized)
- 1 packet of direct-set mesophilic culture
- ½ teaspoon of liquid rennet
- 1 tablespoon of cheese salt
- ¼ cup of un-chlorinated water
- Cheese wax
Equipment Required
- Large stainless steel stockpot
- Slotted spoon
- Long knife
- Cheesecloth
- Cheese press
- Dairy thermometer
- Cheese mat
- Cheeseboard strainer
- Wax brush
Step 1: Preparing the Milk
Start by heating 2 gallons of whole milk to 90°F. Place the pot in a sink filled with hot water to control the temperature. Use a dairy thermometer to monitor the heat. Stir occasionally to ensure even heating.
Step 2: Adding the Culture and Rennet
- Once the milk reaches 90°F, add the mesophilic culture and stir thoroughly for 60 seconds. Let the milk sit for 45 minutes to allow the culture to ripen.
- Mix ½ teaspoon of liquid rennet with ¼ cup of un-chlorinated water. After 45 minutes, add the diluted rennet to the milk and stir gently for one minute.
- Let the milk sit for another 45 minutes at 90°F, undisturbed.
Step 3: Cutting and Heating the Curd
- Check for a clean break in the curd. Use a long knife to cut the curd into ½-inch cubes. Let the curds rest for 5 minutes.
- Slowly heat the curd to 100°F, raising the temperature by no more than 2°F every 5 minutes. This process should take about 30 minutes. Stir continuously to prevent the curds from matting.
Step 4: Draining and Salting the Curd
- Drain the whey by pouring the curds into a colander lined with cheesecloth. Tie the cheesecloth and hang it to dry for 1 hour in a warm spot, away from drafts.
- After an hour, break up the curds into walnut-sized pieces and mix in 1 tablespoon of cheese salt.
Step 5: Pressing the Cheese
- Line a 2-pound cheese mold with cheesecloth and pack the salted curds inside.
- Press the curd at 10 pounds of pressure for 10 minutes. Remove the cheese, flip it, and press again at 20 pounds for another 10 minutes.
- Finally, press the cheese at 50 pounds of pressure for 12 hours.
Step 6: Air-Drying and Waxing
- Remove the cheese from the mold and air dry it on a cheese mat at room temperature. Flip the cheese 2-3 times daily until a uniform rind forms (typically 1-3 days).
- Once the cheese has air-dried, apply a thin layer of cheese wax using a natural bristle brush. Allow the first layer to dry before applying a second coat.
Step 7: Aging the Cheese
Age your cheddar in a cool, humid environment between 46-60°F with 75-90% humidity. A mini fridge with a secondary thermostat and hygrometer is ideal. The cheese needs to age for at least one month, but longer aging will enhance the flavor.
Additional Resources
For more tips and recipes, check out “Home Cheesemaking” by Ricki Carroll. This book is an excellent resource for both beginners and seasoned cheesemakers.
Enjoy your homemade cheddar cheese and grow organic for life!
