How Do You Make Cheddar Cheese?

“I’m a small-scale dairy farmer in Victoria, Australia, and I’d really love to start making my own cheddar cheese. Could you provide a detailed explanation on how to make cheddar cheese at home? I’m especially interested in understanding each step clearly so I can get it right from the beginning.” Thanks, Peter, Victoria, Australia.

How Do You Make Cheddar Cheese?

Hey Peter, happy to guide you through the process of making cheddar cheese at home! Cheddar cheese is a delicious and versatile cheese, and making it yourself can be very satisfying. Let’s break it down step-by-step, and ensure you have all the details to make your cheese-making adventure a success.

Ingredients You’ll Need

• 4 gallons of whole milk (preferably fresh and not ultra-pasteurized)
• Starter culture (mesophilic culture)
• Liquid rennet (or rennet tablets)
• Calcium chloride (optional, but recommended for store-bought milk)
• Salt (non-iodized cheese salt is best)

Equipment You’ll Need

• Large stainless steel pot (to hold your milk)
• Thermometer (to monitor the temperature)
• Long knife (to cut the curds)
• Cheesecloth or butter muslin
• Cheese press with weights
• Colander (for draining whey)
• Large spoon or ladle
• Drainage mat
• pH strips (optional but helpful)

Step-by-Step Process

Step 1: Prepare the Milk

Pour the four gallons of whole milk into the large stainless steel pot. For best results, use fresh, non-ultra-pasteurized milk.

Why it matters: Fresh milk contains the necessary butterfat and proteins needed to form a good curd, essential for cheese-making.

Step 2: Heat the Milk

Slowly heat the milk to 85°F (29°C) while constantly stirring to prevent scorching. This gentle heating is crucial for the mesophilic culture to work properly.

Why it matters: Uniform heating ensures even distribution of bacteria and enzyme activity in the milk.

Step 3: Add the Starter Culture

Add the mesophilic starter culture to the milk, and let it rehydrate for about 5 minutes. Stir the mixture well to ensure the culture is evenly distributed.

Why it matters: This culture acidifies the milk, which is a key step in developing the correct texture and flavor for your cheddar.

Step 4: Add Calcium Chloride (optional)

If you’re using store-bought milk, add calcium chloride at this stage. This helps in forming firmer curds, which is particularly important with pasteurized milk.

Step 5: Add the Rennet

Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk and stir gently using an up-and-down motion for about a minute. Let the milk sit undisturbed for 30-45 minutes while it coagulates.

Why it matters: Rennet is the enzyme that causes the milk proteins to form a solid curd, which is critical for cheese formation.

Step 6: Test for a Clean Break

Check the curd for a clean break. To do this, insert a clean knife into the curd and lift. If the curd splits cleanly, it’s ready. Otherwise, let it sit for another 10-15 minutes.

Step 7: Cut the Curds

Once a clean break is achieved, cut the curds into 1/2-inch cubes. Make vertical cuts first, then horizontal cuts. Allow the curds to rest for 5 minutes.

Why it matters: Cutting the curds helps release whey and makes the curds easier to work with during the cooking stage.

Step 8: Cook the Curds

Gradually heat the curds to 102°F (39°C) over the span of 30-40 minutes, stirring gently to prevent them from matting together. Hold at this temperature for another 30 minutes, stirring occasionally.

Why it matters: This step helps to firmly set the curds and develop the right texture by expelling more whey.

Step 9: Drain the Whey

Once the curds have cooked, pour them into a colander lined with cheesecloth. Allow the whey to drain off, helping the curds to consolidate.

Step 10: Cheddaring

Return the curds to the pot (or a flat surface), and cut them into larger slabs. Stack these slabs, keeping them at 102°F (39°C) for about 2 hours, flipping them every 15 minutes. This is the cheddaring process.

Why it matters: Cheddaring helps to expel more whey and aligns the proteins in the curds, giving cheddar its distinctive texture.

Step 11: Milling the Curds

After cheddaring, cut the slabs into small pieces (about the size of large peas). This is known as milling the curds.

Step 12: Salting the Curds

Sprinkle salt evenly over the milled curds, mixing thoroughly to ensure even distribution. Salt adds flavor, acts as a preservative, and helps draw out more whey.

Step 13: Pressing the Cheese

Place the salted curds into a cheese mold lined with cheesecloth. Press them, gradually increasing the pressure to about 50 pounds (22.6 kg) over 12-16 hours. Flip the cheese and redress it in the cheesecloth halfway through the pressing.

Why it matters: Pressing helps to expel any remaining whey and to form a solid block of cheese.

Step 14: Aging the Cheese

Remove the cheese from the press and cloth. Age the cheese in a cool, humid environment (about 55°F or 13°C and 85% humidity) for a minimum of three months. You can age it for much longer if you desire a sharper cheese. Waxing or vacuum-sealing the cheese helps to prevent mold and moisture loss during aging.

Why it matters: Aging develops the distinctive flavor and texture of cheddar cheese. The longer you age it, the sharper the cheese will become.

Final Thoughts…

Peter, I hope this detailed guide helps you create delicious homemade cheddar cheese right on your farm in Victoria. Keeping an eye on each step, especially the temperatures and timing, will ensure a tasty result. Enjoy the process and the cheese!