Stirred-Curd Cheddar Recipe

Free Recipe Stirred-Curd Cheddar

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Stirred-Curd Cheddar Recipe

Milk
Buttermilk
Rennet
Salt

Stirred-Curd Cheddar Preparation

From: Kim Pratt <pratt@olympus.net> Date: Fri, 25 Aug 95 08:03:21 PDT 1. Heat milk to 90 degrees, add culture (1/2c buttermilk per 2 gals milk), cover and hold at 90 degrees for 45 minutes. 2. Add rennet, hold at 90 degrees for 45 minutes. 3. Cut curds and let sit 15 minutes. 4. Stir curds and warm to 100 degrees over the next 30 minutes. 5. Hold for 30 minutes at 100 degrees. 6. Drain curds and put back in put. 7. Add salt (1T per gallon milk) and stir to mix it in, separating curds. 8. Allow curds to sit at 100 degrees for 1 hour (stir when necessary to keep curds from sticking together) 9. Press curds and allow to dry 2-3 days 10. Wax curd and age (2-6 months, even longer for sharp cheese) REC.FOOD.RECIPES ARCHIVES /EGGS AGE CHEESE 2-6 MONTHS From rec.food.cooking archives.

Cooking Temperature:

Recipe Serves: 1

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