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Kountry Life How-To

Home Made Cheese
To pasteurize raw milk, use a staninless steel pot, or double boiler, heat to 145* amd maintain for 30 minutes. {if you are planning to age your cheese for longer than 60 days, you do not need to pasteurize.

Farm house cheddar 2 gallons of milk 1 packet Mesophillic Direct set culture {C101} 1/2 rennet tablet dissolved in 1/4 cup cool water 1 Tablespoon cheese {I have used canning salt}

Note {I get my Mesophillic Direct set culture {C101} and my rennet from Caprine Supply {www.caprinesupply.com} I got my cheese cloth at WalMart in the material dept.

Heat milk to 85* to 90* add starter culture, stir in well, maintain temperature for 45 minutes. {turn heat off} Add rennet into the milk stir gently for one minute making sure it is stired all the way from bottom to top. Cover your container and let it set undisturbed for 45 minutes. {curds should have form nicely} Leave it in your pot and Cut your curd into 1/2 inch blocks length and depth of your pot then cut diagonally, let the pot cool slowly, for about 45 minutes, your curds will shrink and the whey will seem to grow, as your curds shrink, stir gently. Cover your pot for about 10 minutes, pour your curds into a cheesecloth lined colander, knot your four corners together or tie it, hang the bag to drain for 1 1/2 hours, pour your drained curds into a bowl and break them up with your fingers, mix in the salt. Pack the curds firmly into a lined mold to the shape you wish, place your cheese cloth over the mold and place 10 pounds of presure on it {try a glass jar full of water}, apply pressure for 20 minutes, turn it over and apply pressure again for 10 to 12 hours, turn the cheese again in 12 hours, and do this step one more time. Remove cheese from the mold and peel away the cheesecloth, air dry your cheese at room temperature on a wooden board, and keep it air dried till a nice rind has developed on the surfice this may take up to 5 days depending on your weather, be sure and turn your cheese several times a day, You can use regular canning wax to seal your cheese, just boil down the wax in a double boiler, you will need to wax your cheese with a brush several times as it drys to seal up any air holes, besure and wax a peice of paper right on your cheese that has your date, and anyother information. hard cheeses are aged at about 55* and they need to be turned once a week.

Note {the whey is good for breads and biscuts etc., So don't throw it away.}

Donna, from Mo, entered 2002-01-20



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