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The weather here is nice and hot! Did some research and found that you need to cook milk @ 90 degrees to make Cheddar. So I took 2 gallons of milk and set it out side under my tiki hut and let it come up to temp. I added 1/2 Teaspoon of Calcium Chloride, 1/2 Teaspoon of Rennet and 1 Packet of Mesophilic Culture and set mother nature to work. 90 minutes later I had curds to cut.
After cookin at 100 degrees for about an hour and a half I drained and saved the whey. Loaded the curds into my nifty homemade press and press it at 5 LBS for 15 minutes.
Removed it form the press flipped the cheese over and put back in the press at 20LBS pressure for 14 hours.
Took it out of the press this morning now it is air drying for 48 hours before I seal it wax.
See ya in 6 Months!
Thanks for looking.
Jed
P.S. Bring the whey to 200 degrees and hold for a few minutes and 1 tablespoon vinegar and strain through butter muslin and you will have fresh Ricotta Cheese, Yummy stuff.
After cookin at 100 degrees for about an hour and a half I drained and saved the whey. Loaded the curds into my nifty homemade press and press it at 5 LBS for 15 minutes.
Removed it form the press flipped the cheese over and put back in the press at 20LBS pressure for 14 hours.
Took it out of the press this morning now it is air drying for 48 hours before I seal it wax.
See ya in 6 Months!
Thanks for looking.
Jed
P.S. Bring the whey to 200 degrees and hold for a few minutes and 1 tablespoon vinegar and strain through butter muslin and you will have fresh Ricotta Cheese, Yummy stuff.
opcorn:
