Homemade Cheddar Cheese

---------- Recipe via Meal-Master (tm) v8.02

Title: HOMEMADE CHEDDAR CHEESE
Categories: Dairy
Yield: 5 servings

Karen VISOCKY
1 Gallon whole milk
1 c Buttermilk
Cheese color (optional)
1 Rennet tablet
1 tb Salt

Measure milk into an 8 qt. pot. Stir in buttermilk,
cover pot and allow mixture to stand for at least 4
hours, or overnight at room temp. (72 deg.) Then
slowly bring milk mixture to 86 deg.F. over hot water,
double boiler fashion, as described in 'cottage
cheese' recipe. Add cheese color, if desired. Slowly
raise milk temp. to 88 - 90 deg.F. Add rennet tab.
mixed with 1/4 c. cool water, stir to blend. Remove
from heat. Cover and let stand until curd tests firm,
breaking clean over your finger as described in 'pot
cheese' recipe. This should take from 30 - 40 mins.
Cut the firm curd into 1/2" pieces by slicing across
vertically and diagonally in both directions with a
long bladed knife. Use your hand to gently stir the
curds for 15 mins, with long slow sweeping movements.
Rough or rapid stirring will break the curds. Cut any
large curds into 1/2" pieces. After 15 mins., increase
the curd temp., gradually, to 100 deg.F. Stir every 3
~ 5 mins., gently, to avoid breaking up the curd, but
to prevent it from sticking together. Hold curd at 100
~ 102 deg.F. stirring every few mins., until the curds
test firm. This should take between 30 and 60 minutes.
When properly firm, the curds should be the
consistency of well- formed scrambled eggs with pieces
that are individual, but not rubbery. If curds refuse
to firm, increase temp. gradually to 10 deg. higher
than your 'R' calls for, stirring more frequently, but
do not scald the curd or the curd will be mushy in the
center and hard on the outside and will not be
salvageable. When they test firm, remove from heat and
allow to stand in the whey for 1 hour or until they
toughen somewhat. Stir every 5 - 10 mins. Scoop off as
much whey as possible. Pour curds into a cheesecloth
lined colander. Hold two ends of the cloth in each
hand and use a rolling motion to tilt curds back and
forth to drain off whey. (Your curd may be firm enough
now to add some salt and eat as curd) The next step is
very crucial and is what makes cheddar, Cheddar. It is
called the 'cheddaring'- Drape a double layer of
cheesecloth over a wire roasting rack. Turn oven temp.
to warm and set the rack in a roasting pan.

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