Staple in many kitchens around the world, cheddar cheese is a versatile cooking ingredient. Ranging from mild and creamy taste to sharp and tangy, this dairy product is a key ingredient to countless dishes. Be it sandwiches, mac and cheese, soups, dips, baked goods and salads, it enhances the taste and texture of a variety of dishes. Therefore, cheddar cheese is a must have in your refrigerator. But why use store-bought ones, when you can make them at home? Make cheddar cheese with this simple recipe.
Cheddar Cheese-Serves-10
Prep time: 1 hour, Cooking time: 5 hours
Cheddar Cheese at home
Whether enjoying it on its own with fruits or crackers or adding to your favourite recipes, cheddar cheese is an extremely versatile dairy product.
Ingredients
| Quantity | Ingredients |
| 6 litres | Whole milk |
| 1/4 tsp | Mesophilic starter culture |
| 1/2 tsp | Rennet, dissolved in water |
| 2 tsp | Cheese salt |
| 1/4 tsp | Calcium chloride |
Method
- Pour the milk into a large pot and heat slowly to 29°C, stirring occasionally to prevent scorching.
- Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently to incorporate. Cover and let the milk ripen for 1 hour. If using store-bought milk, add the calcium chloride now, stirring gently.
- Add the diluted rennet to the milk, stirring gently in an up-and-down motion for about 1 minute. Cover the pot and let the milk sit undisturbed for 1 hour.
- Using a long knife, cut the curd into 1/2-inch cubes. Let the curds rest for 5 minutes.
- Gradually heat the curds to 39°C over the next 30 minutes, stirring gently to keep the curds from matting. Maintain this temperature for another 30 minutes, stirring occasionally.
- Line a colander with cheesecloth, pour the curds and whey into it. Allow the whey to drain off, then gather the corners of the cheesecloth and tie them together. Hang the curds to drain for 1 hour.
- After draining, cut the curds into slabs and stack them in a pot. Keep the pot in a warm water bath at 102°F 39°C for 2 hours, flipping the slabs every 15 minutes.
- After cheddaring, cut the slabs into small pieces and mix in the cheese salt. Let the curds sit for 10 minutes.
- Line a cheese mold with cheesecloth and fill it with the curds. Fold the cheesecloth over the top, place the mold in a cheese press, and apply 20 pounds of pressure for 15 minutes. Remove the cheese from the press, flip it, re-wrap it in cheesecloth, and press again at 40 pounds for 12 hours.
- Remove the cheese from the press and cheesecloth. Place it on a draining board and let it air-dry at room temperature for 2-3 days, flipping it twice daily, until a rind forms.
- Once a rind has formed, wax the cheese or vacuum-seal it. Age the cheese in a cool, dark place at 50-55°F (10-13°C) for at least 3 months, flipping it weekly. For a sharper flavour, age the cheese for 6 months to 1 year.