View Stirred Curd Cheddar
Category:Cheese Recipes
Stirred Curd Cheddar
There are three levels of difficulty when making Cheddar cheese. The stirred-curd method is the method in the middle of the three. Plan on a good 5 to 6 hours to get this cheese into the cheese press. And, it will need almost continuous attention for the latter half of the time.
Warm 2 gallons of whole cow milk in a double boiler to 90° F. Sprinkle 1 packet of mesophilic starter on top of the warmed cheese, allow it to dissolve undisturbed for 2-3 minutes, then gently stir the milk using top-to-bottom strokes to mix it well. Allow the milk to sit undisturbed for 45 minutes.
Add 6 drops of cheese coloring combined with 1/4 cup of distilled water, and stir well.
If using store-bought milk, I always combine 1/2 teaspoon of Calcium Chloride (CaCl) combined with 1/4 cup of distilled water to help aid coagulation. Stir into the milk well.
Add 3/4 teaspoon of rennet dissolved in 1/4 cup of cool distilled water and combine gently using top-to-bottom strokes for about one minute or 20 strokes.
Let the milk sit undisturbed for 45 minutes. It will coagulate to a firm curd. You should get a clean break. Maintain the milk at 90° F.
Once set, cut the curds with a long knife into 1/4 inch curds and allow to rest for 15 minutes.
Heat the cut curds to 102° F very slowly, about 2° every 5 minutes, stirring continuously but gently. This should take about 30 minutes. Hold at 102° F for 30 minutes, stirring gently. Allow to rest for 5 minutes, then pour the whey off.
Drain the curds in a cheesecloth-lined colander for about 5 minutes, gently breaking up any matting with your fingers. Add 2 tablespoons of cheese salt and mixed gently but well.
Put the drained and salted curds back in the pot and hold at 100° F, using a water bath, for 1 hour. Stir gently every 5 minutes to prevent matting.
Ladle the curds into a cheesecloth-lined cheese press and press at 15# for 10 minutes, redress the cheese. Then press at 30# for 10 minutes and redress. Next, 40# for 2 hours and redress. Finally, at 50# for 24 hours, redressing 2-3 times.
Remove from the press, wrap loosely in cheesecloth and put on a cheese board in the kitchen to dry at room temperature for 3 days.
Wax the cheese.
Age at 50° F for 2 to 6 months.