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!
Alors là, je suis vraiment impressionnée !!!!!!!
Mais vous savez tout faire comme des pro……
L’attente est un peu longue mais après le plaisir de couper le fromage et avec un bon pain le savourer avec évidemment une gorgée de bon vin rouge!!!!!!
Bravo mes chéris. Bisous de moumounette qui vous aime
I tried to make chedder but my curd did not set up like yogart it turned into curds that were small pieces. Could this be from the milk. Its like i skipped a step in the process and had no real large block to cut for the press. so i just pressed the curds. Should i try to age it or should i just eat it after pressing 24 hours?