Cheddar Cheese Recipe

Cheddar Cheese Making Process

1. 1

   Heat the Milk

   In a large pot, slowly heat the whole milk to 85°F (29°C). Stir gently to prevent scorching.

2. 2

   Add Culture and Calcium Chloride

   Once the milk reaches 85°F, sprinkle the cheddar cheese culture and calcium chloride (if using) over the surface. Let it sit for about 5-10 minutes to rehydrate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of water and add it to the milk. Stir gently for about 30 seconds, then stop stirring and let the milk sit undisturbed for 30-45 minutes until a gel-like curd forms.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into 1/2-inch cubes. Let it rest for 5 minutes.

5. 5

   Cook the Curd

   Slowly heat the curds to 100°F (38°C) over about 30 minutes, stirring gently. Maintain this temperature for 30 minutes, stirring occasionally.

6. 6

   Draining the Whey

   Once the curds are firm, pour them into a colander lined with cheesecloth to drain the whey. Let them drain for about 5-10 minutes.

7. 7

   Cheddaring Process

   Cut the curds into slabs and stack them. Let them rest for about 10 minutes, then flip the slabs and let them rest for another 10 minutes.

8. 8

   Milling the Curd

   Cut the stacked curds into small pieces and sprinkle salt over them. Mix well and let it sit for 5 minutes.

9. 9

   Pressing the Cheese

   Transfer the curds into a cheese mold and press with weights for about 24 hours in the refrigerator.

10. 10

    Aging the Cheese

    Remove the cheese from the mold, wrap it in cheese paper or wax paper, and age it in a cool, humid environment for at least 3 months for sharp cheddar flavor.