Welcome to the World of Artisanal Cheese Making!
If you have ever pondered the alchemy behind transforming milk into cheese, this detailed guide is for you. Here, we delve into creating a rich, creamy cheddar enhanced with the scientific wonders of rennet and calcium chloride. This recipe is perfect for cheese lovers looking to dive into homemade cheeses, offering an understanding of the role each ingredient plays in achieving the perfect curd.
Ingredients:
- 4 liters (1 gallon) whole milk
- 1/4 tsp liquid rennet diluted in 60ml (1/4 cup) non-chlorinated water
- 1/4 tsp calcium chloride diluted in 60ml (1/4 cup) non-chlorinated water
- 5g (1 tsp) cheese salt
- Mesophilic starter culture (as per package instructions)
Kitchen Equipment Required:
- Large Heavy-bottomed Pot
- Thermometer
- Cheese Mat
- Cheese Press
- Curd Knife
- Colander
- Cheesecloth
- Mixing Bowls
- Slotted Spoon
Cooking Time:
Total estimated time: 6-8 hours over consecutive days (including aging time)
Instructions:
Step 1: Preparing the Milk
Pour the milk into the large heavy-bottomed pot and place it over medium heat. Gradually warm the milk to 30°C (86°F), stirring gently to ensure even heating. Once the desired temperature is reached, remove from heat.
Step 2: Acidifying the Milk
Sprinkle the mesophilic starter culture over the milk surface. Allow it to rehydrate for 5 minutes, then gently stir with an up-and-down motion to incorporate it into the milk. Cover the pot, maintaining the temperature, and let the milk ferment for about 45 minutes.
Step 3: Adding Calcium Chloride and Rennet
Stir the diluted calcium chloride into the milk, followed by the diluted rennet. Mix using an up-and-down motion for about 30 seconds. Cover the pot again and let it rest undisturbed for 1 hour, allowing the curds to set firmly.
Step 4: Cutting the Curds
Once the curds have set (check for a clean break), use a curd knife to slice them into 1cm (1/2 inch) cubes. Allow the curds to sit for another 5 minutes, letting them firm slightly.
Step 5: Cooking the Curds
Gradually raise the temperature of the curds to 39°C (102°F), increasing the heat no more than 2°C (3°F) every 5 minutes. Stir continuously and gently during this 30-minute process to prevent the curds from matting.
Step 6: Draining the Whey
Remove the pot from heat, then carefully pour the curds and whey into a colander lined with cheesecloth. Allow it to drain for several minutes. Tie the corners of the cheesecloth and hang it to drain for about an hour.
Step 7: Salting and Pressing the Curds
Transfer the drained curds into a mixing bowl, sprinkle cheese salt evenly, and mix gently. Place the curds in a cheese press lined with a clean cheesecloth. Apply 5 kg (11 lbs) of pressure for 30 minutes. Increase the pressure to 20 kg (44 lbs) and press for an additional 12 hours at room temperature.
Step 8: Aging the Cheese
Carefully remove the cheese from the press and unwrap it. Place it on a cheese mat in an aging cave or a cool area at 10-12°C (50-54°F) with 80-85% humidity. Allow the cheese to age for at least 2 months, flipping it weekly for even ripening. Longer aging will yield a sharper flavor.
Conclusion:
Creating your own cheddar cheese is a rewarding endeavor that deepens both your understanding and appreciation of this beloved dairy delight. The intricate processes of curd formation and maturation bring the raw elements together in harmony, resulting in a rich, full-bodied cheese. Whether enjoyed sliced, melted, or paired with a fine wine, homemade cheddar offers not just exceptional taste, but a sense of achievement in every bite. Happy cheesemaking!
