Cheddar is perhaps the most famous type of English cheese, named after the village of the same name in Somerset County. British traditional cheese makers usually make rather large Cheddar loaves weighing up to 35 kilograms, and such cheese can ripen for 60 months.
It is necessary
A saucepan for 9 liters of milk, milk itself, mesophilic starter culture, calcium chloride, rennet, cheese mold with a lid, a few clean tablespoons, salt, thermometer
Instructions
Step 1
Prepare all the ingredients and tools you need for Cheddar. This measure will give you the convenience and comfort you need.
Step 2
Pour all the milk in a saucepan and heat it to 32 degrees Celsius.
Step 3
Add about 1/4 of a teaspoon of mesophilic starter culture. Leave the ingredient for 10 minutes, then gently, slowly and very thoroughly mix the contents of the pan. Leave the milk on for another 20 minutes.
Step 4
Dilute 1/3 teaspoon of calcium chloride and, separately, 1/4 teaspoon of rennet in a little water. Add both ingredients to the milk container. Stir the contents thoroughly again. Leave the milk to ferment for 30 minutes.
Step 5
Take a regular whisk from a blender or mixer. Cut the whole mass of milk with it into small pieces, without "bulky" pieces.
Step 6
Now comes perhaps the most boring stage of making cheese. Place the pot over low heat, where the contents will heat up to 42 degrees Celsius for 30 minutes. Gradualness in this process is very important, as otherwise the curd will be too tough and hard. Stir the contents of the pot constantly for half an hour to prevent settling.
Step 7
After 30 minutes, the curd will settle very noticeably, becoming the size of a pea or bean. You will see an active release of the serum. Remove the pot from the stove, wrap it in a thick blanket and let it sit again for 30 minutes.
Step 8
Then drain the bulk of the whey. At the bottom of the pan, there will be a large and already formed curd of cheese.
Step 9
Now you have to show your imagination and dexterity in the absence of a professional cheese factory and equipment for chedding. The idea is to leave the future cheese at a constant temperature of 45 degrees Celsius in order to increase the acidity inside the cheese mass. You can either place the cheese in a saucepan and then place the cheese in a bowl of heated water or in a large saucepan that can be placed on low heat. Cover the container with the mass with a lid and leave in this way for another 15 minutes.
Step 10
Cut the cheese into at least a few pieces. If the size of the pan allows, then on 3 layers, which can be put in two on top of each other. Or into 4 parts, as shown in the photo. Remember to drain the whey.
Step 11
Then, every 15 minutes, turn the posts-pieces on opposite sides. Remember to keep the temperature in mind. Perform this operation 4-5 times.
Step 12
Cut the cheese into small cubes about 1 centimeter side. Add 1/2 tablespoon of salt to them and mix well for a more thorough salting.
Step 13
Place the cubes directly into the cheese pan or into the pre-placed cheesecloth. Press the cheese with a weight of 5 kilograms for 2 hours, then turn it over and press again under the same weight and for the same time. Turn the cheese head over and over again, leave it under a 13 kg press for 10-12 hours.
Step 14
After completing the pressing procedure, leave the cheese to dry for 2 days. Do not forget to turn it over 3-4 times a day to keep the head in shape. After that, the cheese can be eaten young, or you can leave it to ripen. In England, the latter is carried out as follows. Pieces of chintz cut out to the shape of the head are dipped in melted butter, then the cheese is wrapped in a cloth and left to ripen for at least 3 months. After about 2 weeks, mold will begin to form on the nutritious crust, which will then cover the entire cheese. You can do this at home, but remember to put the cheese in a container with a lid to prevent mold from spreading to other foods.
The best thing is to keep this cheese for at least 6 months. The taste will be simply amazing!
