Farmhouse cheddar tutorial

#homesteading #homedairy #familymilkcow #cheesemaking #rawcheese


Find more of my cheesemaking and dairy videos in this playlist
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My small pot with the ladle handle
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FARMHOUSE CHEDDAR

*heat 6 gallons of raw milk to 90°
*add 1 cup backslash whey or 3/4 tsp meso culture
*ripen 1 hour
*add 3/4tsp animal renet dissolved in 1/4 cup water
*allow to rest 1 hour
*cut curds into 1/2 inch cubes
*allow to rest 5 mins
*stir while heating to 100° for 30-45 mins taking the whole time to raise the temp slowly
*allow curds to settle for 30 mins
*strain curds through a cheesecloth lined colander
*hang to drain 1 hour
*break up curds to marble size and mix with 3 tablespoons sea salt
*press with firm pressure 1 hour
*flip and press with firm pressure overnight
*air dry 2-3 days on the counter
vacum seal and age in the fridge or wine fridge (1 month)
EAT


You can watch more of my home dairy videos here:

   • Home Dairy  

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The Danish dough whisk that I use for sourdough and much more
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My small pot with the ladle handle
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My favorite canning book
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My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr

My cast iron skillets
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My favorite milk jugs
https://amzn.to/3BNEVRx

My cheese pot
https://amzn.to/3LsIp02

The mesophilic culture I use to start cheese
https://amzn.to/3SjsjYC
https://cheesemaking.com/collections/...

The rennet I use
https://amzn.to/3X29NYl
https://cheesemaking.com/collections/...

The thermophilic culture I use
https://amzn.to/3BMNkV7
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My favorite cheesemaking book
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Cheese thermometer
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The stainless steel mesh colander
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Tomme mold 4-5 gallon
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Stainless steel drip tray
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Press on ebay
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Pricey press from New England cheesemaking
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