Are you ready to bring a taste of the farm to your own kitchen? Making your own cheese at home might sound like a daunting task, but fear not, because with this Easy Farmhouse Cheddar Recipe, you’ll be crafting delicious, creamy cheese in no time! Embrace the cozy, rustic vibes of farmhouse living with this simple recipe that will have your friends and family coming back for seconds.
Title: Easy Farmhouse Cheddar Recipe
Ingredients:
– 2 gallons whole milk
– 1/4 teaspoon mesophilic starter culture
– 1/2 teaspoon liquid calcium chloride
– 1/2 teaspoon liquid rennet
– 2 tablespoons cheese salt
Instructions:
1. Heat the Milk:
Begin by pouring your 2 gallons of whole milk into a large, heavy-bottomed pot. Slowly warm the milk over medium heat, stirring gently to prevent scorching. Use a thermometer to monitor the milk’s temperature until it reaches 90°F.
2. Add Starter Culture:
Once the milk reaches 90°F, sprinkle the 1/4 teaspoon of mesophilic starter culture over the surface. Allow the culture to set for a minute before gently stirring it into the milk using an up-and-down motion. Cover the pot and let the milk sit undisturbed for 1 hour to allow the culture to begin working its magic.
3. Introduce Calcium Chloride:
After the hour has passed, dilute 1/2 teaspoon of liquid calcium chloride in 1/4 cup of cool, non-chlorinated water. Slowly pour this mixture into the milk while stirring gently. This step helps to ensure a proper curd formation, especially when using store-bought milk.
4. Coagulate with Rennet:
In a separate container, combine 1/2 teaspoon of liquid rennet with 1/4 cup of cool, non-chlorinated water. Stir this mixture into the milk using the same gentle up-and-down motion. Cover the pot again and let the milk sit undisturbed for 45 minutes to allow for proper coagulation.
5. Cut the Curds:
Once the curds have formed a clean break, use a long knife to cut them into 1/2-inch cubes. Make vertical and horizontal cuts to create a grid-like pattern. Allow the curds to rest for 5 minutes to heal.
6. Cook the Curds:
Place the pot back on the stove over low heat and slowly raise the temperature of the curds to 100°F. Stir the curds gently to prevent them from matting together. Maintain this temperature for 30 minutes, stirring occasionally.
7. Drain and Salt:
After 30 minutes, use a slotted spoon to transfer the curds into a colander lined with cheesecloth. Allow the whey to drain off for about 20 minutes. Once most of the whey has drained, return the curds to the pot and gently stir in 2 tablespoons of cheese salt.
8. Form and Age:
Press the curds into a cheese mold and cover with a cheesecloth. Place a weight on top of the cheese mold and let it sit at room temperature for 2-3 days, or until it reaches your desired firmness. Once it’s ready, you can enjoy your homemade farmhouse cheddar cheese!
Get ready to impress your loved ones with this flavorful and creamy Farmhouse Cheddar Cheese that you’ve crafted with your own hands. Whether you slice it into a sandwich, grate it over pasta, or simply enjoy it on a cheese platter, this homemade cheese will elevate your culinary creations to a whole new level. Happy cheese-making!
