over 1 hourvegetarian
Cheddar Cheesemaking Overview
An overview of Cheese52’s homemade cheddar process, including sanitation, mesophilic culture, calcium chloride, rennet, pressing and ageing.
From YouTube · Jan 13, 2026
An overview of Cheese52’s homemade cheddar process, including sanitation, mesophilic culture, calcium chloride, rennet, pressing and ageing.
1 serving
Yield
Ingredients
6 ingredients- Mesophilic starter culture, such as 1 packet C101
- 1ml liquid calcium chloride
- 1ml single-strength liquid rennet
- A few drops annatto cheese colouring, optional
- Milk, quantity and type not specified in the available source
- Cheese salt, quantity not specified in the available source
Method
8 steps- Sanitise the work surfaces and sterilise all cheesemaking equipment before beginning.
- Allow most of a day for the active cheesemaking process.
- The available source indicates that the milk is heated and inoculated with mesophilic starter culture.
- Calcium chloride, rennet and optional annatto are then used as part of the curd-forming process.
- The available extraction does not specify the milk quantity, temperatures, ripening times, curd size, stirring schedule, draining method or salt quantity.
- The formed cheese is pressed for approximately 6 hours.
- After pressing, the cheddar must be dried and aged under controlled conditions.
- Consult the complete Cheese52 video or written cheesemaking instructions before attempting the recipe, because the available source record is not a complete safe cheesemaking formula.
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