{"id":148,"date":"2015-09-20T16:24:09","date_gmt":"2015-09-20T16:24:09","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=148"},"modified":"2015-09-22T13:16:56","modified_gmt":"2015-09-22T13:16:56","slug":"white-cheddar-september-20-2015","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=148","title":{"rendered":"White Cheddar &#8211; September 20, 2015"},"content":{"rendered":"<figure id=\"attachment_155\" aria-describedby=\"caption-attachment-155\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_195200_resized.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-155 size-medium\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_195200_resized-300x169.jpg\" alt=\"Drained curds sitting at temperature, ready to flip.\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_195200_resized-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_195200_resized-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-155\" class=\"wp-caption-text\">Drained curds sitting at temperature, ready to flip.<\/figcaption><\/figure>\n<p>Q: What makes cheddar white? \u00a0A: Nothing. White cheddar doesn&#8217;t have any\u00a0added ingredients for color.<\/p>\n<p>Q:What makes cheddar orange? \u00a0A: Annatto. \u00a0A tasteless liquid dye that gets added to Milk before the rennet is added.<\/p>\n<p>Todays project is some more cheddar, but I decided not to add any\u00a0Annatto to the batch. \u00a0I&#8217;m still waiting to see how <a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=120\">full-strength<\/a> and <a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=141\">half-strength<\/a>\u00a0Annatto look in a 2 gallon batch of cheese.<\/p>\n<p>The recipe is for\u00a0stirred curd cheese\u00a0from\u00a0<a href=\"http:\/\/www.amazon.com\/Mastering-Artisan-Cheesemaking-Home-Scale-Producers\/dp\/1603583327\" target=\"_blank\">Mastering\u00a0Artisan Cheesemaking<\/a> book p.266-267. I was looking for a\u00a0more complex cheddar recipe that required flipping and heating of the curds once the whey had been removed. This recipe had the added benefit that it came with PH readings for many steps.<\/p>\n<p>I have also been trying to solve the soft set curd I am getting from store\u00a0milk, so I doubled the Calcium Chloride to 1\u00a0tsp and added a dash of Lipase powder. Overall the set was a little soft even after 90 minutes so I might bump up the\u00a0CaCl2 and Rennet. \u00a0As a test I could double everything except culture and salt and try again. \u00a0If I do I&#8217;ll let you know.<\/p>\n<p><strong><span style=\"color: #000080;\">Ingredients:\u00a0<\/span><\/strong><\/p>\n<ul>\n<li>1 packet mesophilic culture<\/li>\n<li>1 tsp Calcium Chloride<\/li>\n<li>1\/8 tsp Lipase powder<\/li>\n<li>1\/2 tsp Rennet, plus 3 drops<\/li>\n<li>2-3 tsp cheese salt<\/li>\n<\/ul>\n<p><strong><span style=\"color: #000080;\">Quick Recipe:<\/span><\/strong><\/p>\n<ul>\n<li>Heat milk to 80\u00b0, add culture, starting PH 6.68<\/li>\n<li>continue heat to 86, add\u00a0CaCl2, add lipase, add rennet<\/li>\n<li>set to clean break<\/li>\n<li>cut to 3\/8 inch<\/li>\n<li>cook at 86\u00b0 for 15 mins, stir<\/li>\n<li>raise to 96\u00b0 cook to PH is 6.2 &#8211; \u00a045-75 minutes, stir<\/li>\n<li>drain and push to side(see photo above)<\/li>\n<li>Flip every 15 mins until PH is 5.4<\/li>\n<li>Cut up curds into thick french fry size and add half of the salt<\/li>\n<li>Set for 10 mins add other half salt.<\/li>\n<li>Eat or Press&#8230;<\/li>\n<\/ul>\n<figure id=\"attachment_156\" aria-describedby=\"caption-attachment-156\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_213000_resized.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-156 size-medium\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_213000_resized-300x169.jpg\" alt=\"Curds in Seal-a-meal bags. Ranch curds and Garlic and Bacon.\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_213000_resized-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/09\/20150920_213000_resized-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-156\" class=\"wp-caption-text\">Curds in Seal-a-meal bags. Ranch curds and Garlic and Bacon.<\/figcaption><\/figure>\n<p>For some of the curds I added flavor and bagged, the rest went into the press for a cheddar wheel.<\/p>\n<p>Overall, the taste was great, right out of\u00a0\u00a0the vat, so I have to say this recipe was good.<\/p>\n<p>I pressed the wheel over-night and it looked like it needed more so I pressed it throughout the day and pulled it out that night. It has a good shape and a nice sharp smell already. I think I will put it into the cheese frig for a day or so and then wax it.<\/p>\n<p>I left a lot out of the recipe, so if you are interested in making this cheese, see the detailed directions in the book.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Q: What makes cheddar white? \u00a0A: Nothing. White cheddar doesn&#8217;t have any\u00a0added ingredients for color. Q:What makes cheddar orange? \u00a0A: Annatto. \u00a0A tasteless liquid dye that gets added to Milk before the rennet is added. Todays project is some more cheddar, but I decided not to add any\u00a0Annatto to the batch. \u00a0I&#8217;m still waiting to see how full-strength and half-strength\u00a0Annatto&#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":[11,12],"tags":[],"class_list":["post-148","post","type-post","status-publish","format-standard","hentry","category-semi-hard","category-semi-soft"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/148","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=148"}],"version-history":[{"count":9,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/148\/revisions"}],"predecessor-version":[{"id":159,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/148\/revisions\/159"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=148"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}