What Are The Steps To Make Cheddar Cheese?

“I’ve really been inspired to start making my own cheddar cheese at home after visiting a local farm. Can you explain the detailed steps involved from start to finish, as I’m eager to try my hand at this traditional cheese-making process? Thanks!” Patrick, Austin, USA.

Introduction

Hey Patrick! So glad to hear that your visit to the farm sparked an interest in making cheddar cheese. Cheddar cheese is one of the most popular and versatile cheeses out there, and it’s not as daunting to make as you might think. I’ll walk you through each step in detail, so you’ll be well-prepared to start your cheese-making journey. Let’s get started!

What Are The Steps To Make Cheddar Cheese?

1. Gathering Ingredients and Equipment

First things first, you’ll need to gather your ingredients and equipment. Here’s what you’ll need:

• 4 gallons of whole cow’s milk (preferably raw milk for best results)
• Cheese cultures (mesophilic starters)
• Liquid rennet
• Calcium chloride (if using pasteurized milk)
• Cheese salt
• Cheese press
• Cheese cloth
• Large pot
• Thermometer
• Long knife for cutting curds
• Colander
• Wax or vacuum sealer for aging

Having the right equipment and high-quality ingredients is crucial, Patrick, because it affects the texture and flavor of your final product. Let’s break down why these ingredients are important:

• Milk: The foundation of cheese. Raw milk yields a richer flavor, but pasteurized milk works as well. If using pasteurized milk, add calcium chloride to restore some lost calcium.
• Cheese cultures: These bacterial starters help develop the flavor and acidity of the cheese.
• Rennet: This enzyme coagulates the milk, forming curds and whey.
• Cheese salt: Essential for taste and preservation but also crucial in controlling the moisture content.

2. Setting Up the Milk

Pour the 4 gallons of milk into a large pot and heat it slowly to 85°F (29°C). Stir gently to prevent scorching. Once you reach the desired temperature, add the mesophilic cheese culture and let it ripen for 45 minutes. This step allows the bacteria to start multiplying, influencing the flavor and texture of the cheese.

If you’re using pasteurized milk, don’t forget to add calcium chloride, mixed in about a quarter cup of water, before adding the culture.

3. Coagulating the Milk

Next, add the rennet. Mix a quarter teaspoon of liquid rennet with a quarter cup of water and stir it into the milk. Allow the mixture to sit undisturbed for 45 minutes to an hour. You’ll know it’s ready when you achieve a clean break, where the milk forms a firm curd that can be separated with a knife.

Patrick, patience is key here. The better the curd set, the easier the next steps will be.

4. Cutting the Curds

Once the milk has coagulated, it’s time to cut the curds. Use a long knife to cut the curds into half-inch cubes. This process helps release the whey, which is the liquid part of the milk. Stir the curds gently and slowly heat to 100°F (38°C) over the next 30 minutes. This step is crucial as it helps firm up the curds.

5. Cooking and Stirring the Curds

Hold the curds at 100°F (38°C) and continue stirring every few minutes for about 30-40 minutes. The curds should shrink and become firm during this time. This is called “cooking the curds,” and it helps expel more whey, which is necessary for achieving the right texture and moisture balance in your cheddar.

6. Draining the Whey

Once the curds have firmed up, pour them into a cheesecloth-lined colander to drain the whey. You can save the whey for other uses, like making ricotta or as a nutritious addition to smoothies. Allow the curds to drain for about 5 minutes before pressing them gently with the cheesecloth to remove excess whey.

7. Cheddaring Process

The cheddaring process distinguishes cheddar cheese from other types. You’ll need to cut the curd mass into large blocks and stack them on top of each other. Turn the blocks every 15 minutes for the next 2 hours. This step allows the curds to expel additional whey and develop their characteristic texture.

It’s fascinating, Patrick, how this traditional step contributes significantly to the cheese’s final crumbly texture!

8. Milling the Curds

After the curds have been cheddared, cut them into smaller, peanut-sized pieces. This is known as milling the curds. Sprinkle cheese salt over the curds, ensuring even distribution. The salt will not only flavor the cheese but also help draw out more moisture.

9. Pressing the Cheese

Place the curds in a cheesecloth-lined mold. Fold the cheesecloth over the top of the curds and press the cheese at about 20 pounds of pressure for 15 minutes. Increase the pressure to 50 pounds and press for another 15 minutes. Finally, press at 50 pounds overnight.

Pressing helps consolidate the curds into a firm block, expelling any remaining whey and giving the cheddar its shape.

10. Aging the Cheese

Remove the cheese from the press and unwrap it from the cheesecloth. Air dry the cheese on a cheese board at room temperature for 2-3 days. Once the cheese is dry to the touch, it’s time to age it. You can either wax the cheese or use a vacuum sealer. Store the cheese in a cool, humid place, like a cellar or a dedicated cheese fridge, ideally at 55°F (13°C) with 80% humidity. Age the cheese for at least 3 months, although aging it for 6-12 months or longer will develop more complex flavors.

Tips for Success

Maintain Cleanliness

Cheese making is a delicate process, and cleanliness is paramount. Make sure all your equipment is thoroughly sanitized before you begin. This helps avoid unwanted bacteria that can spoil the cheese.

Monitor Temperature

Maintaining the right temperatures at each step is vital to ensure the cultures and rennet work correctly. Use a reliable thermometer and take your time heating the milk and curds.

Be Patient

Cheese making isn’t a process that can be rushed. Each step, from coagulating to aging, requires time. The longer you age the cheese, the richer and more complex the flavor will be. Patience truly pays off in cheese making.

Patrick, these steps will guide you in making a delicious homemade cheddar that you can be proud of.

Final Thoughts…

Patrick, I hope this detailed guide helps you create your own batch of cheddar cheese. Remember, the key elements are high-quality ingredients, patience, and a meticulous approach to each step. Making cheddar cheese at home can be incredibly rewarding, and you’ll likely find it to be a surprisingly enjoyable process. Thanks for reaching out and best of luck on your cheese-making journey!