{"id":141,"date":"2015-09-06T02:33:59","date_gmt":"2015-09-06T02:33:59","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=141"},"modified":"2015-11-22T17:36:58","modified_gmt":"2015-11-22T17:36:58","slug":"farmhouse-dill-cheddar-september-6th","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=141","title":{"rendered":"Farmhouse Dill Cheddar \u2013 September 6th"},"content":{"rendered":"<p>I used the same cheddar recipe from Craftsy.com again to make cheddar. \u00a0This time I swapped Dill for the chive and used King Soopers whole Cow Milk. However I followed the same basic recipe.<\/p>\n<ul>\n<li>1 packet mesophilic culture<\/li>\n<li>1\/4 tsp annatto (reduced from 1\/2 tsp to lighten color)<\/li>\n<li>1\/2 tsp Calcium Chloride<\/li>\n<li>1\/2 tsp Rennet<\/li>\n<\/ul>\n<p>The overall results look the same and the cheese curds had a good flavor prior \u00a0to pressing. The big change is this recipe was to continue to stir during the heating process. I only stirred just enough to keep the curds from matting. Once 102\u00b0 was reached I began to stir more vigorously.<\/p>\n<p><strong><span style=\"color: #000080;\">Update: \u00a011\/22\/15<\/span><\/strong> &#8211; Cut into the Dill Cheddar today, it has a light flavor and is a bit crumbly. It is sort of hard to cut, because it is so crumbly. I&#8217;m taking half to thanksgiving, so we will see what the family has to say.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I used the same cheddar recipe from Craftsy.com again to make cheddar. \u00a0This time I swapped Dill for the chive and used King Soopers whole Cow Milk. However I followed the same basic recipe. 1 packet mesophilic culture 1\/4 tsp annatto (reduced from 1\/2 tsp to lighten color) 1\/2 tsp Calcium Chloride 1\/2 tsp Rennet The overall results look the&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-141","post","type-post","status-publish","format-standard","hentry","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=141"}],"version-history":[{"count":4,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/141\/revisions"}],"predecessor-version":[{"id":227,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/141\/revisions\/227"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=141"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}