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Home-Scale Cheddar Cheese

Name: Home-Scale Cheddar Cheese
Prep time: 2 h
Cook time: 8 h
Total time: 600 min
Yield: 1 small wheel, about 16 x 28 g servings
Ingredients: 1 gallon (3.8 litres) whole milk, not UHT; 1 packet mesophilic starter culture, such as C101; 1 ml liquid calcium chloride, diluted in 60 ml cool non-chlorinated water; 1 ml single-strength liquid rennet, diluted in 60 ml cool non-chlorinated water; a few drops annatto cheese colouring, optional; 1 tbsp non-iodized cheese salt

A home-scale cheddar formula built from the Cheese52 process overview, using a one-gallon milk batch and standard mesophilic cheddar ratios.

Recipe by Cheese52

From YouTube · Jan 13, 2026

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A home-scale cheddar formula built from the Cheese52 process overview, using a one-gallon milk batch and standard mesophilic cheddar ratios.

2 hrs

Prep time

8 hrs

Cook time

10 hrs, plus drying and ageing

Total time

1 small wheel, about 16 x 28 g servings

Yield

Ingredients

6 ingredients

Adjust servings

Servings: 168 to 32

Ingredients and nutrition update together

Per serving149 kcal

Fat: 8.1g
Carbs: 11.7g
Protein: 7.8g

Whole recipe (16 servings): 2384 kcal

1 gallon (3.8 litres) whole milk, not UHT
1 packet mesophilic starter culture, such as C101
1 ml liquid calcium chloride, diluted in 60 ml cool non-chlorinated water
1 ml single-strength liquid rennet, diluted in 60 ml cool non-chlorinated water
a few drops annatto cheese colouring, optional
1 tbsp non-iodized cheese salt

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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