How To Make Traditional Cheddar Cheese |Raw milk

Dry Hollow Homestead
Dry Hollow Homestead
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.

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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



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2 سال پیش در تاریخ 1401/07/06 منتشر شده است.
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