How To Make Traditional Cheddar Cheese |Raw milk
17 هزار بار بازدید -
2 سال پیش
-
#homesteading
#homesteading #familymilkcow #homedairy #cheesemaking
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
Instagram https://www.instagram.com/dryhollowho...
Great quality milk buckets and so much more.
https://www.shenandoahhomesteadsupply...
My favorite milk jugs
https://amzn.to/3BNEVRx
My Amazon store front dryhollowhomestead https://www.amazon.com/shop/dryhollow...
Also check out my Farmhouse cheddar tutorial
How to Make Farmhouse Cheddar - Raw M...
Cheese thermometer
https://amzn.to/3E3rwYg https://cheesemaking.com/collections/...
My cheese pot https://amzn.to/3eVHnxy
The rennet I use https://amzn.to/3RUc8S5 https://cheesemaking.com/collections/...
The mesophilic starter culture
https://amzn.to/3fol5EH
https://cheesemaking.com/collections/...
The stainless steel mesh colander
https://amzn.to/3CerNWW
Check out my blog for recipes
https://dryhollowhomestead.wordpress....
Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3" by 1" and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
https://berkeyfiltersaffiliateprogram...
The Danish dough whisk that I use for sourdough and much more
https://amzn.to/3yzASaH
My small pot with the ladle handle
https://amzn.to/3y4NYfI
My favorite canning book
https://amzn.to/3Lrswa4
My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr
My cast iron skillets
https://amzn.to/3ShUxTS
https://amzn.to/3SbEwyw
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
The thermophilic culture I use
https://amzn.to/3BMNkV7
https://cheesemaking.com/collections/...
My favorite cheesemaking book
https://amzn.to/3DWXd5o
Cheese thermometer
https://amzn.to/3E3rwYg
https://cheesemaking.com/collections/...
The stainless steel mesh colander
https://amzn.to/3CerNWW
Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo...
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Tomme mold 4-5 gallon
https://cheesemaking.com/products/tom...
Stainless steel drip tray
https://cheesemaking.com/products/sta...
Press on ebay
https://www.ebay.com/itm/304680902080...
Pricey press from New England cheesemaking
https://cheesemaking.com/collections/...
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
Instagram https://www.instagram.com/dryhollowho...
Great quality milk buckets and so much more.
https://www.shenandoahhomesteadsupply...
My favorite milk jugs
https://amzn.to/3BNEVRx
My Amazon store front dryhollowhomestead https://www.amazon.com/shop/dryhollow...
Also check out my Farmhouse cheddar tutorial
How to Make Farmhouse Cheddar - Raw M...
Cheese thermometer
https://amzn.to/3E3rwYg https://cheesemaking.com/collections/...
My cheese pot https://amzn.to/3eVHnxy
The rennet I use https://amzn.to/3RUc8S5 https://cheesemaking.com/collections/...
The mesophilic starter culture
https://amzn.to/3fol5EH
https://cheesemaking.com/collections/...
The stainless steel mesh colander
https://amzn.to/3CerNWW
Check out my blog for recipes
https://dryhollowhomestead.wordpress....
Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3" by 1" and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
https://berkeyfiltersaffiliateprogram...
The Danish dough whisk that I use for sourdough and much more
https://amzn.to/3yzASaH
My small pot with the ladle handle
https://amzn.to/3y4NYfI
My favorite canning book
https://amzn.to/3Lrswa4
My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr
My cast iron skillets
https://amzn.to/3ShUxTS
https://amzn.to/3SbEwyw
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
The thermophilic culture I use
https://amzn.to/3BMNkV7
https://cheesemaking.com/collections/...
My favorite cheesemaking book
https://amzn.to/3DWXd5o
Cheese thermometer
https://amzn.to/3E3rwYg
https://cheesemaking.com/collections/...
The stainless steel mesh colander
https://amzn.to/3CerNWW
Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo...
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Tomme mold 4-5 gallon
https://cheesemaking.com/products/tom...
Stainless steel drip tray
https://cheesemaking.com/products/sta...
Press on ebay
https://www.ebay.com/itm/304680902080...
Pricey press from New England cheesemaking
https://cheesemaking.com/collections/...
2 سال پیش
در تاریخ 1401/07/06 منتشر شده
است.
17,087
بـار بازدید شده