You can use either cow’s milk or goat’s milk, but either way, it should be raw. The temperature can be as low as 85 degrees Fahrenheit (29. 4 degrees Celsius) when you begin. Check the temperature with an instant-read food thermometer.
Let the cultured milk ripen for 1 hour. Note that you could also use 1 packet of direct-set mesophilic culture instead of bulk mesophilic culture.
Let the milk set for 1 to 2 hours. A curd should develop in this time, and it should be firm enough for you to cut cleanly with a knife. If you do not want to use liquid animal rennet, you could use 1/4 tsp (1. 25 ml) double-strength liquid vegetable rennet dissolved in 1/2 cup (125 ml) water or 1/4 tablet vegetable rennet dissolved in 1/2 cup (125 ml) water.
Let the curds sit for an additional 15 minutes, or until they get a little firmer.
It will usually take about 30 to 45 minutes for the curds to reach this temperature. After the curds reach your desired temperature, let them continue to cook for another 30 to 45 minutes. Again, stir gently every few minutes to prevent matting. Remove the curds from the heat if they get too hot. During this time, the curds will begin to shrink considerably.
Meanwhile, let the curds settle to the bottom of the pot for about 20 minutes.
Drain for 15 minutes, stirring occasionally to prevent the curds from becoming too clumpy or matted.
When you turn the curds out onto your cutting board, they should be semi-solid. The texture will resemble that of jelly or gelatin. Return the sliced curds to the dried, empty stockpot. Cover well with the lid or with aluminum foil.
Make sure that the basin or sink is at least as deep as your stockpot, and fill it 1/2 to 2/3 full so that the part of the stockpot where the cheese rests will be completely submerged.
The curds need to be kept at a consistent temperature of 100 degrees Fahrenheit (37. 8 degrees Celsius) for 2 hours. Refresh the water, if needed, to keep the contents of the stockpot hot. Turn the slices of cheese curd every 15 minutes. This process is known as “cheddaring,” and it is thanks to this process that cheddar cheese has its trademark flavor.
Place the curds back in the stockpot once cubed.
Make sure that the water is still 102 degrees Fahrenheit (38. 8 degrees Celsius). Stir the cheese curds with your fingers every 10 minutes during this stage.
The salt should completely coat the curds.
A home cheese press is all you need for this. These presses usually consist of a round cylinder, in which you will put the cheese, with guide rods on both sides. There should also be a pressure arm that allows you to change the amount of pressure applied to the cheese. Cheese presses are needed for the creation of hard cheeses, including cheddar cheese.
Crank the pressure arm until the gauge indicates that you are applying 10 lbs (4. 5 kg) of pressure. Let the cheese sit in the cheese press for 15 minutes at this pressure.
Flip the cheese over and change the cheesecloth to a fresh piece before continuing to press the cheese.
Flip the cheese over and change the cheesecloth to a fresh piece before continuing to press the cheese.
The cheese should dry at room temperature. Keep it in a fairly light, dry location and away from excess humidity or moisture. The exact amount of time it takes to dry the cheese will vary depending on how humid the air is. When ready, the cheese should be dry to the touch. It should have also developed a protective rind.
Prepare the cheese for waxing by wiping the surface with a small piece of cheesecloth dipped in white vinegar. This will get rid of any visible or unseen mold. Chill the cheese in your refrigerator for a few hours before you apply the wax. Remove a 4-inch by 4-inch (10-cm by 10-cm) piece of cheese wax. Place the cheese wax in the top part of a double boiler and fill the bottom with water. Heat it over medium heat until it melts and reaches about 210 degrees Fahrenheit (98. 9 degrees Celsius). Dip a natural bristle brush into the melted wax and coat the wheel of cheese with the wax, working with one surface at a time. Let the wax on one surface cool before waxing another surface. You should apply at least two coats of wax over the entire surface. Let dry completely.
The cheese should ideally sit at a temperature between 55 and 60 degrees Fahrenheit (12. 8 to 15. 6 degrees Celsius). If you prefer a sharper flavor, age the cheese for 3 to 24 months. The longer you age the cheese within this time frame, the sharper the flavor will be. Ages and flavors: Mild: 3-4 months Sharp 4-12 months Extra Sharp 2 years Older cheeses are just referred to by age
