How to Make Sharp Cheddar Cheese
Making sharp cheddar cheese at home can be a rewarding and enjoyable experience. With just a few basic ingredients and some patience, you can create your own batch of this tangy and flavorful cheese. In this article, we will guide you through the process of making sharp cheddar cheese, from selecting the right milk to aging it to perfection.
Ingredients and Equipment
Before you start, gather the following ingredients and equipment:
– 1 gallon of whole milk (pasteurized or raw)
– 1/2 cup of milk powder
– 1/4 teaspoon of liquid rennet (or 1/4 tablet)
– 1/2 teaspoon of mesophilic culture (Mycoderma calpruri)
– 1/4 teaspoon of calcium chloride (optional)
– Salt
– Cheese mold or large plastic container
– Thermometer
– Cheesecloth or butter muslin
– Cheese wax or plastic wrap
– Knife
– Cutting board
Step 1: Heat the Milk
Begin by heating the milk to 86°F (30°C). You can do this by placing the milk in a pot on the stove and heating it over medium heat, stirring occasionally to prevent scorching. Once the milk reaches the desired temperature, remove it from the heat and let it cool to 90°F (32°C).
Step 2: Add the Culture and Rennet
Stir the mesophilic culture and liquid rennet into the milk. The culture will start to coagulate the milk, and the rennet will help to separate the curds from the whey. Let the mixture sit for about 45 minutes to an hour, or until it forms a clean break.
Step 3: Cut the Curds
After the clean break, use a knife to cut the curds into small pieces. The smaller the curds, the faster they will cook. Cut the curds into 1/2-inch cubes and let them cook for about 5 minutes, stirring occasionally.
Step 4: Cook the Curds
After cooking, the curds should be firm and have a glossy appearance. At this point, you can add calcium chloride if desired. This will help to develop the flavor and texture of the cheese. Once the curds are cooked, remove the pot from the heat and let them sit for another 10 minutes.
Step 5: Drain the Curds
Line a cheesecloth or butter muslin over a large bowl. Pour the curds into the cloth and let the whey drain for about 20 minutes. The curds should be slightly moist when you remove them from the cloth.
Step 6: Salt the Curds
Transfer the curds to a cheese mold or plastic container. Sprinkle the salt over the curds and press them down with your hands to release any remaining whey. Cover the container with plastic wrap and let the cheese sit in the refrigerator for at least 24 hours.
Step 7: Aging the Cheese
After the initial aging, you can move the cheese to a cheese cave or a cool, dark place. Let it age for several months to develop its sharp flavor and texture. The longer you age the cheese, the sharper it will become.
Conclusion
Making sharp cheddar cheese at home can be a fun and educational process. With the right ingredients and equipment, you can create your own batch of this classic cheese. Enjoy experimenting with different aging techniques and flavors to find your perfect sharp cheddar cheese.
