Homemade Cheddar Cheese Recipe

This Cheddar Cheese Recipe is an excellent version to commence your cheese-making endeavors.


| November/December 2010


This Cheddar Cheese Recipe will get both your taste buds and your cheese-making ambition fired up. 

MAIN STORY:Making Homemade Cheese 

Homemade Cheddar Cheese Recipe

2 gallons whole, non-homogenized, filtered, pasteurized cow’s milk (I use Natrel Organic)
1⁄2 teaspoon mesophilic starter, or 4 tablespoons fresh starter
1 teaspoon liquid, or 1⁄4 tablet rennet crushed and diluted in water
1⁄2 teaspoon calcium chloride diluted in water
2 tablespoons non-iodized salt
Optional flavoring (garlic, dried tomato and basil, or anything you wish!)
Cheese wax 

In double boiler, heat milk to 85°F. Stir in starter. Remove pot from heat, cover and allow to sit for 1 hour.  



Heat mixture to 85°; add rennet and mix gently. Add calcium chloride and mix gently. Let sit for 1 hour at 85°.  

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.  

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