Cheddar Recipe

Cheddar Cheese Directions

1. 1

   Prepare the Milk

   In a large pot, heat the milk over medium heat until it reaches 85°F (29°C). Stir gently to prevent scorching.

2. 2

   Add Vinegar

   Remove the pot from heat and stir in the white vinegar. Let it sit for 5 minutes to allow curds to form.

3. 3

   Add Rennet and Culture

   Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk along with the cheese culture. Cover the pot and let it sit undisturbed for 30-45 minutes until the curds are set.

4. 4

   Cut the Curds

   Using a long knife, cut the curds into ½-inch cubes. Allow the curds to rest for 5 minutes.

5. 5

   Cook the Curds

   Gently heat the curds over low heat to 100°F (38°C), stirring occasionally for about 30 minutes. This will help them firm up.

6. 6

   Drain the Curds

   Pour the curds into a cheesecloth-lined colander. Allow the whey to drain off, then sprinkle the salt over the curds and mix gently.

7. 7

   Mold the Cheese

   Transfer the curds to a cheese mold or a small loaf pan, pressing them down to remove air pockets. Cover and let it sit at room temperature for 12-24 hours.

8. 8

   Aging (optional)

   If desired, age the cheese in a cool, dark place for several weeks to develop flavor. Wrap it in wax paper and refrigerate.

9. 9

   Enjoy!

   Your homemade cheddar is ready to be enjoyed. Use it in recipes, on cheese boards, or simply with crackers!