Homemade Cheddar Cheese
Making your own Homemade Cheddar Cheese is an incredibly rewarding experience! This cheese is rich, flavorful, and perfect for snacking, cooking, or adding to any dish. With a few simple ingredients and some patience, you can enjoy the freshest cheddar right from your kitchen. Download now and start your cheese-making journey today.
Ingredients
- 1 gallon whole milk (preferably raw milk)
- ¼ tablet or 1/4 teaspoon liquid rennet
- ¼ cup cool, non-chlorinated water
- ¼ cup white vinegar
- ¼ cup cheese salt (or non-iodized salt)
- ⅛ teaspoon annatto (optional, for color)
- Cheesecloth (for draining)
- A cheese mold and press (optional)
Instructions
- Heat the milk in a large pot over medium heat, stirring occasionally until it reaches 85°F (29°C).
- Dilute the rennet in the cool water and add it to the milk, stirring gently. Let the milk rest for 45 minutes to 1 hour until it sets into a firm curd.
- Cut the curd into small cubes (about 1/2 inch) and let them rest for 5 minutes.
- Gently heat the curds to 105°F (40°C), stirring occasionally. Once the curds have firmed up, remove the pot from the heat.
- Let the curds rest for 30 minutes, then gently stir in the vinegar and salt.
- Line a colander with cheesecloth and transfer the curds into it. Let the whey drain for about 10-15 minutes.
- Gather the cheesecloth and press the cheese into a mold. Apply light pressure to remove more whey. Let the cheese rest at room temperature for 6-12 hours, flipping occasionally.
- After resting, the cheese can be wrapped in plastic wrap and aged in the fridge for 3-6 months, depending on the desired sharpness.
Notes
Resting Time: 6-12 hours (for curd setting)
Aging Time: 3-6 months (optional, for sharpness)
Optional: If you prefer a smooth, mild flavor, consume the cheese immediately after pressing, or let it age for a few weeks for a sharper taste.