2 Answers

The ingredients you will need are:

* 1 Ounce of Mesophilic Starter Culture
* 1 Gallon of Milk (Lactose Free)
* ¼ Tab of Rennet
* 1 tbsp of Salt

How to make:

Warm the milk to 90F in a double boiler. Add the 1 Ounce of Mesophilic starter culture, mixing in thoroughly with a metal whisk until it is as evenly distributed as possible. Allow the milk a 1 hour ripening period. Add 3-4 tbsp of cool water into a cup and dissolve the ¼ Tab of Rennet into the cup. Never, ever use hot water to do this.

Begin slowly and gradually pouring the Rennet mixture into the milk mixture, whilst whisking in with the other hand. Continue stirring the mixture for around 5-6 minutes.

Let the milk settle for around 1-2 hours until a firm curd sets. If you are satisfied with the firmness of the curd, you can now proceed to cut the curd into ¼” cubes. Now let the cubes stand for around 15 minutes to develop firmness.

Gradually raise the milks temperature to 102F. This should take approximately 45 minutes to reach, during which time you should stir the curds carefully every couple of minutes to prevent them from melding together.

Continue to cook the curds for a further 45 minutes, ensuring you continue to stir them and prevent them from melding together.

Now you are ready to drain off the whey. Do this by pouring it through a colander lined with cheesecloth. Take care when doing this and ensure the curds do not meld together.

Whilst taking extreme care, return the curds into the double boiler and stir carefully to resolve any melding of the curds. Add the salt evenly over the top of the curds and then stir thoroughly. Continue to cook the curds at 102F for approximately 1 hour, stirring frequently.

Place the curds into a mould lined with cheesecloth and press the curd for 45 minutes at approximately 20lb. Remove the cheese from the mould and turn it over. Press the cheese for 3 hours at approximately 40lb. Remove the cheese from the mould and turn it over. Press the cheese one final time for approximately 24 hours at 50lb.

Remove the cheese from the mould and dry at room temperature on a cheeseboard for approximately 3-5 days until it is dry to the touch.

Finally, wax the cheese and place in refrigeration for anywhere between 3 months to 2 years, turning it over every few days.

This cheddar cheese may look different to the store bought variety, as many store bought cheddars are given a dark orange colourant, whilst this cheese is entirely natural.

The great thing is, if you enjoy this recipe you can begin making your cheeses in batches which will last you a few weeks or even a month, so as each batch matures and becomes ready for consumption, by the time it's gone, another batch is ready!

Snicker...snicker!Lmao....(: