Traditional
Cheddar Cheese
Cheddar is said to be the second leading seller of
cheeses in the US. First is Mozzarella used for making pizzas and many Italian
dishes sold by restaurants.
The making of traditional Cheddar cheese is a bit more
complicated then some but is easy if you follow my instructions. It does
require a few commercial cultures which can be purchased through: Dairy
Connections Inc.
Making Traditional Cheddar Cheese adapted from recipe by Peter Dixon
Ingredients:
4.5 Gallons Raw
or Pasteurized milk (use Calcium Chloride if using pasteurized milk)
1/4 1/2
teaspoon of MA011 starter culture
1/2 teaspoon
double strength vegetable rennet
3 tablespoons
flaked salt
25 drops
Annatto (optional for orange coloring)
Calcium
Chloride (if using pasteurized milk)
Procedure:
Heat milk to
88° F.
Add calcium
chloride if needed mixed in 1/4 cup pure
water and stir well.
25
drops Annatto now if using (must be added before rennet to
prevent streaking).
Add
1/2 teaspoon Choozit MA11 starter
culture.
Ripen
with culture for 1 1/2 hours.
Add
1/2 teaspoon double strength vegetable rennet dissolved in 1/4 cup of pure
water.
Check
for the curdling time and multiply this times 3 to get the time from adding
rennet to cutting the curd, e.g. 12 minutes. x 3 = 36 minutes.
Cut
into 3/8” cubes (pea-sized particles).
Settle
curds after cutting for 5 minutes.
Stir
and heat curds to 95 °F in 30 minutes ( 1° F every 4
minutes).
Continue
stirring and heating to 102° F in 15 minutes (1° F every 2
minutes).
Cook
at 102° F for 45-60 minutes until the curds bounce off your hand and feel like
pellets and are springy when squeezed. Whey pH 6.1-6.2.
Settle
curds under the whey for 15 minutes.
Move
curds slowly to the back of the vat to form a pack that is 8 inches deep.
Drain
off the whey and form a trench in the middle of the pack to let the whey escape
from the curds. When you are finished draining, there should be two packs of
curds on either side of the back of the vat with an 8-10 inch wide trench down
the middle. The pack should be about 4 inches deep.
Whey
pH 5.9-6.0 by the time the pack is formed and most of the whey is drained.
Cheddaring Process:
Wait
ten minutes and cut the pack into slabs that are 6 inches wide.
Turn
the slabs over after 15 minutes. Turn again after 15 minutes.
Cut
the slabs to half their length and pile them 2 high.
Turn
the slabs over and pile 3 high after 15 minutes.
Continue
to turn and pile the slabs every 15 minutes up to 7 high if you need to keep
moisture in the curds or 4-5 high if you need less moisture.
Maintain
the temperature at 95-100° F during the cheddaring process. This can be checked
by sticking a thermometer into the slabs of curd.
When
the whey is pH 5.3-5.4 (acidity of 55-75 degrees), mill the slabs of curd into
pieces 1 inch x 2 inches.
Wait
ten minutes and add salt. Use coarse flake salt (like Kosher salt) Salt amount will vary with cheese yield.
Add
the salt in 3 portions and wait 5-10 minutes between each addition. The idea is
to let enough salt dissolve into the curds before hooping the curds and
pressing them into blocks or wheels. However for smaller batches, two
applications will be enough.
Gather
the curds into the forms (blocks or hoops) lined with cheese cloth and move to
the press.
Press
with enough pressure to create a smooth rind by the next morning. This is 25
p.s.i. to start. After 30 minutes take of the pressure and tighten the cheese
cloths around the cheese. Increase the pressure to 40 p.s.i. for the rest of
the time.
Remove
from the press and take the cheese out of the forms. The cheeses can be vacuum
sealed or waxed. If muslin cheese cloth is used, it can be left on the rind and
waxed over.
Save
some of those curds in a bowl to eat fresh. This treat is known as Squeaky
cheese in the Midwest because the curds squeak when you chew them. Just chill them for about an hour. They are
also good to dip in a beer batter and fry to make fried cheese curds.
3
pound cheddar wheel bowl of squeaky cheese curds
Aging:
Medium
Cheddar is at least 6 months aged.
Sharp
Cheddar is one year.
Extra
Sharp is 18 months.
Vermont,
Canadian, and English Cheddars have higher acidity (55-100
degrees).
Midwest
Cheddar has moderate acidity (45-55 degrees).
NOTE:
The cheese The cheese can also be bandaged in 2 layers of
cheese cloth dipped in melted lard. After pasting the cheese cloth onto the
cheese, the wheel should be returned to the press for another half day or
overnight pressing. The bandaged cheeses are drier after aging than the waxed
or vac-sealed counterparts. The molds must be scrubbed off of the bandage,
especially during the first month and after that only occasionally. An SOS
scrubber sponge works well if dipped in a 5% salt brine.
ENjoy
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