Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Eggs Dairy >> Homemade Cheddar

Print this Recipe    Homemade Cheddar

Stirred-Curd Cheddar

Heat milk to 90 degrees, add culture (1/2c buttermilk per 2 gals
milk), cover and hold at 90 degrees for 45 minutes. Add rennet,
hold at 90 degrees for 45 minutes. Cut curds and let sit 15 minutes.

Stir curds and warm to 100 degrees over the next 30 minutes. Hold
for 30 minutes at 100 degrees. Drain curds and put back in pot.

Add salt (1T per gallon milk) and stir to mix it in, separating
curds. Allow curds to sit at 100 degrees for 1 hour (stir when
necessary to keep curds from sticking together) Press curds and
allow to dry 2-3 days Wax curd and age (2-6 months, even longer
for sharp cheese)

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.