Andy Montoya
Cheddar cheese is a versatile and flavoursome cheese that can be used in a variety of dishes, from sandwiches to soups and salads. Making cheddar cheese at home is a lengthy process that requires time and patience, but the end result is well worth the effort. The first step is to heat milk to around 85-90°F, stirring frequently. Once the milk reaches the correct temperature, add culture, cover, and allow it to ferment for about an hour. The next step is to cut the curds and heat them to 100°F, stirring frequently, to expel whey and create a firmer cheese. After this, the curds are transferred to a draining pan and covered with whey, before being stirred and allowed to float into a compact form. The cheese is then kept warm and turned at intervals for several hours. Finally, the cheese is dried and waxed or cloth-bound, before being aged for several months or more.
How to Make Cheddar Cheese
| Characteristics | Values |
|---|---|
| Milk | Raw milk from a farm or pasteurized milk |
| Milk Volume | 3-6 gallons |
| Milk Temperature | 85°F-90°F |
| Rennet | 1/4 cup of water per gallon of milk |
| Calcium Chloride | Add if using pasteurized milk |
| Culture | Stir in with an up-and-down motion, cover, and allow to ferment for 1 hour |
| Stirring | Stir frequently |
| Curds | Cut into larger sizes for a moister cheese |
| Curds Temperature | Heat curds to 100°F over 30 minutes, then maintain temperature for another 30 minutes |
| Draining | Drain for 15 minutes, then turn the curds out onto a cutting board |
| Cloth | Fold over and tighten around the curd |
| Temperature for Aging | 50°F with high humidity |
| Aging Time | Many months |
| Waxing | Waxing is traditional but messy; vacuum sealing is also an option |
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What You'll Learn
Heating milk to 85-90°F
To make cheddar cheese, the first step is to heat milk to 85-90°F. This is done by pouring milk into a stock pot and placing it on medium heat on a stove top. The milk should be heated slowly, stirring often. The exact temperature depends on the recipe, with some sources recommending 85°F, others 86°F, and others still 90°F. As the milk is heating, add calcium chloride if you are using pasteurized milk, as this will help the curds form.
Once the milk reaches the desired temperature, add culture, stirring in an up-and-down motion, and cover the pot. Allow the milk to ferment for about 10 minutes. If you are using yoghurt or kefir, this is the point at which you should add it, stirring for about a minute. Place a cover on the pot and let the milk sit undisturbed for 10 minutes to culture.
The next step is to add rennet, which causes the milk to curdle and form curds. If using rennet tablets, dissolve them in unchlorinated water in a liquid measuring cup, using about 1/4 cup of water per gallon of milk.
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Adding culture and stirring
The process of making cheddar cheese is a long one, but the result is well worth the effort. Once you have your ingredients and equipment ready, you can begin the transformation of milk into cheese.
First, pour your milk into a large pot or stock pot and place it on a medium heat. The amount of milk you use will depend on the size of your batch, but a good amount to start with is 3 gallons of good-quality, full-fat milk. Heat the milk slowly to 85°F (or 90°F, according to another source), stirring frequently. As the milk is heating, you can add calcium chloride if you are using it. This is especially important if you are using pasteurized milk, as it will help the curds to form.
Once the milk reaches the desired temperature, it's time to add the culture. Add your chosen culture, stirring in an up-and-down motion, then cover the pot and let the mixture ferment for about an hour. You can use a yogurt-cultured starter, or a cheese starter culture, diluted with a little milk. Stir the mixture well, then cover and let it sit for about 10 minutes to culture.
Next Steps
At this point, you will have a semi-solid mass of curds and whey. The curds should be transferred to a draining pan, fully covered with the whey, and thoroughly stirred to break up any clumps. This step will take about 10-15 minutes, and it helps to minimize any mechanical holes in the bed of curds. After this, the cloth should be folded and tightened around the curd, and the whey drained off. The curds should then be kept warm and turned at 15-30 minute intervals for the next 2-3 hours. During this time, the curds will continue to drain and develop a more acidic flavour.
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Draining curds and whey
Draining the curds and whey is a critical step in the cheddaring process, which is used to make cheddar cheese. The process involves cutting up curds into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them, and the firmer the resulting cheese will be. This step is used when making almost all types of cheese, but it is taken one step further for cheddar.
To drain the curds and whey, start by cutting the curds into 1-inch (2.5-cm) cubes and letting them stand undisturbed for 5 minutes. Then, pour the mixture into a muslin bag or a cheesecloth-lined colander placed over a large pot to catch the whey as it drains. Place the apparatus in the refrigerator overnight.
The next day, remove the curds from the cheesecloth or bag and place them in a clean, sealable freezer bag. Add salt to the drained curds and mix well. The amount of salt added will depend on the type of cheese being made, but most cheeses have about 1-1.5% salt by weight. It is important to use non-iodized salt, as iodized salt can interfere with bacterial ripening.
At this point, you can also add other seasonings, such as spices, herbs, or hot peppers. However, it is important to sterilize and soften any seasonings by pre-boiling them for 15 minutes prior to use. Once the seasonings are added, the curds can be hung for further draining or packed into a cloth-lined mold and pressed to form a dense cheese like cheddar.
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Adding salt to curds
During the cheddaring process, the curds are cut, turned, and stacked to allow them to cool, drain, and "knit" back together. This process is repeated several times to achieve the desired consistency and texture. The curds are then placed back in the stockpot and covered with hot water at a temperature of 102 degrees Fahrenheit (38.8 degrees Celsius) for 30 minutes. The cheesemaker closely monitors the acidity and temperature of the curds during this stage, stirring them with their fingers every 10 minutes.
After the cheddaring process is complete, the curds are placed in a cheese press to be pressed and formed into a wheel. The curds are wrapped in cheesecloth and placed in the press, where pressure is applied gradually, starting at 10 pounds (4.5 kilograms) for 15 minutes, and then increased to 40 pounds (18 kilograms) for 12 hours. The cheese is then flipped, and a fresh piece of cheesecloth is used before continuing to press for several more hours or until the desired firmness is achieved.
The salted and pressed curds are then ready to be matured into cheddar cheese. The maturation process can take anywhere from a few months to over a year, depending on the desired flavour and texture. During maturation, the cheese is sampled periodically to ensure it is developing the expected aromas and textures. The final product is a delicious, sharp cheddar cheese with a unique flavour and texture that has been influenced by the specific conditions of its creation.
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Aging in a cheese fridge
Aging is a critical step in the cheddar-making process, as it allows the cheese to develop its flavour and texture. The length of the aging process depends on the desired flavour and texture of the final product. Young cheddars, which are mild in flavour and creamy in texture, are aged for a shorter period, typically around six months. Aged cheddars, on the other hand, have a sharper, stronger flavour and a chalkier texture, and are usually aged for longer, with some "vintage" cheddars being matured for up to two years.
During the aging process, the cheese is stored in a cheese fridge or maturing stores, which are designed to maintain a consistent temperature and humidity level. In an industrial setting, purpose-built stores are used to ensure a controlled environment for the cheese to age. The temperature and humidity levels are closely monitored to ensure the cheese ages consistently and develops the desired flavour and texture.
For those making cheddar at home, a cheese fridge can be used to age the cheese. A cheese fridge is a refrigerator specifically designed for storing and aging cheese. It provides a controlled environment with stable temperatures and humidity levels, which are crucial for the aging process. The temperature in the cheese fridge should be maintained at a cool, consistent temperature, similar to that of traditional stone barns used in the past.
To age cheddar in a cheese fridge, the cheese wheels are placed on shelves or racks, ensuring there is adequate airflow around each wheel. The humidity level in the cheese fridge should be maintained at the desired level, usually between 75% to 85% relative humidity, to prevent the cheese from drying out too quickly. The cheese fridge should also be kept clean and free of mould to prevent the cheese from becoming contaminated.
During the aging process, the cheese is periodically sampled to check its progress and ensure it is developing the expected aromas, flavours, and textures. This involves removing a small piece of cheese from the wheel and tasting it to assess its maturity. The frequency of sampling depends on the desired ageing time, with longer-aged cheddars being sampled less frequently than younger cheddars.
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Frequently asked questions
You will need one cheese culture, a bit of rennet to form the curds, and fresh milk. You can use raw milk or pasteurized milk, but not ultrapasteurized milk. If you use pasteurized milk, add calcium chloride to help the curds form.
You will need an aging space that can maintain a temperature of 50-55°F, such as a refrigerator with a temperature bypass thermostat or a wine refrigerator. You will also need a large stock pot, a wooden spoon, a slotted spoon, a food thermometer, a colander, a strainer, a drying rack, and a cookie sheet.
First, heat 4 gallons of milk to 86°F. If using pasteurized milk, add calcium chloride while the milk is heating. When the milk reaches 85-90°F, add the culture, stir, cover, and let it ferment for 10 minutes. Then, add the rennet to unchlorinated water, making sure the tablets are fully dissolved. After 30 minutes, slowly heat the curds to 100°F, stirring frequently. Once the curds reach 100°F, continue stirring for 30 minutes, then let the curds settle for 20 minutes. Pour the curds into a colander and let them drain for 15 minutes. Transfer the curds to a draining pan and cover them with the residual whey, stirring to break up any clumps. Keep the cheese warm (85-90°F) and turn it every 15-30 minutes for 2-3 hours. Finally, add salt to the curds and press them into a mold.
