Another batch of amazing milk from WiMo Farms and I used all 7 gallons for Cheddar. I am able to split the milk into 2 3.5 gallon batches and just combine the curd at the end to finish the process.
I have now chosen to make this recipe several times and under many conditions, so this is the first recipe I will add to a recipe section of this site.
One of the things that always bothers me about the process is that there are hundreds of places to make mistakes. If there is some way to fake till you make, I want that short cut. This recipe has that built in. It is precise PH readings that we are waiting to reach. Once the step of curd blocks has been reached, you just keep flipping until the PH reaches 5.4, then you stop.
Cheddar is a process not a type of cheese. Again this recipe lends itself to success by salting after the correct PH has been reached.
Everyone struggles with making a good looking wheel. At first I thought it was just me. Afterall, I am new to cheese making and there must be a secret I’m missing. Over time I have come to the conclusion that everyone struggles, but that a good mold and some practice and most of us can come out with a decent looking wheel.