Homemade Cheddar Cheese Recipe

Test curds by cutting with a knife; be sure there’s a clean break. Using double boiler, increase mixture temperature to 100° over 30 to 40 minutes. Gently turn curds occasionally with slotted spoon for another 30 minutes.

 Line colander with cheese cloth and drain curds for 15 to 20 minutes. (Collect the whey, if you want, for use in bread or muffin baking.)

 Cut curds into slices. Pour curds back in double boiler. Let sit for 2 hours with water in double boiler at 100°.

 Add salt and any flavoring, if desired. Mix gently.

 Line press with cheese cloth.

 Pour curds into press, cover and apply pressure.

 Drain whey as necessary and turn every 15 minutes for 1 hour. Then turn every 12 hours for 36 hours.

 Place on drying rack and turn every 12 hours for 3 days. (A rind should form.) Brush wax on cheese. Allow to dry. Brush with second coat of wax. Allow to age in cool room (50 degrees) for up to 45 days, if you can wait.