So we live in a city and yes, we made our first Farmhouse Cheddaaaaaar! Here’s how it went…
1 – Heat up two gallons of whole milk to 90°F
2 – Add cultures and wait 45 minutes. Add Rennet and wait 45 minutes.
3 – The milk turns into something that looks very much like yogurt. It’s time to cut the curds!
4 – Cook the curds again in a bath of water (in the sink) and bring the temperature up to 100°F… no more than 2 degrees every 5 minutes, which is supposed to take about 30 minutes but really took us 45. We’re learning.
5 – Hang the curds.
6 – Line the mold with the cheese cloth and press it increasing the weight and turning the cheese periodically.
This process led us to put together a kick ass cheese press engineered and built by Justin. Tah-dah!!
7 – Take the cheese out of the mold and let it air dry for several days, turning it multiple times a day so moisture doesn’t collect at the bottom for too long.
8 – Wax the cheese and age it for at least 1 month. Ideally you want to wait for more than 6 months. Patience!