Homemade Farmhouse Cheddar

This summer, I have a long list of food projects, craft projects, and places to see. On that list… home cheese making! Our first attempt at aged cheese is a farmhouse cheddar, which we are waiting patiently to taste (one month). The recipe is from Home Cheese Making by Rikki Caroll. The process is not that complicated, it just takes a little work each day for about a week and then a month in a temperature-controlled fridge to age. Here are some of the basic steps…

cheese press, recipe book, and cultures/bacteria/cheese cloth

Heat the milk and cultures up slowly while it starts to coagulate.

Separate the curds in a cheese cloth to drain.

Drain overnight.

Remove cheese cloth and break into pieces.

Then place cheese pieces in press and adjust weight gradually up to 50lbs. If you don’t have a press, here’s our makeshift solution for adding the weight to a cheese mold 🙂

Then remove from press and leave on counter to dry out turning every few hours for about 3-4 days.
After the cheese rounds are dry then wax the rounds with cheese wax (fun!) and let age for about a month. Fingers crossed!



About Soup and the Clouds

I treasure the small adventures in life. Such as, listening to records, making jam from farmer's market produce, seeing new sites, eating the best tomato I've ever had, reading a good book, watching a film, appreciating a good font, going for a long bike ride or walking down a street I've never walked on before. The list goes on.

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