Printable Recipe
Cheddar Cheesemaking Overview
An overview of Cheese52’s homemade cheddar process, including sanitation, mesophilic culture, calcium chloride, rennet, pressing and ageing.
Ingredients
6
Steps
8
Filed under: over 1 hour, vegetarian.
Source channel: Cheese52
Key ingredients
Mesophilic starter culture, such as 1 packet C101, liquid calcium chloride, single-strength liquid rennet, few drops annatto cheese colouring, optional, Milk, quantity and type not specified in the available source.
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
- 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.