Artisan Cheese Kit Instructions
25
INGREDIENTS
.
6 L
(1.5 US Gal) of full fat,
unhomogenised milk
.
2 tablets of rennet diluted in 1/4 cup
(62 ml) of non-chlorinated water
.
3 ml of calcium chloride.
Measure using your pipette
.
1 sachet (1 dash tsp) of
Mesophilic Starter Culture
.
1.5 tsp of cheese salt
.
Cheese wax
EQUIPMENT
.
Large pot
.
Cheese cloth
.
Thermometer
.
Pipette
.
Draining spoon
.
Curd knife
.
Cheese press
METHOD:
STEP 1:
INOCULATING THE MILK
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
In a pot on the stove, heat the milk to
32°C (90°F).
.
Add calcium chloride.
.
Stir in the starter culture.
.
Cover and leave to ripen for 45 minutes
on your warm, turned off stove (off the
hot element). Use a water bath if you
are making cheese in a cooler climate
(see p.4).
.
After 45 minutes stir in the diluted rennet.
.
Cover and leave to set for 1 hour.
.
Once firmly set, cut the curd into 1 cm
(1/2“) cubes.
.
At a low heat on the stove, slowly heat
the curds to 38°C (100°F) over a 30
minute period.
.
During this time, gently stir the curds
with a draining spoon to keep them from
clumping together.
STEP 2:
DRAINING AND MILLING THE CURDS
.
Transfer the curds into a cheese cloth
lined colander.
Tie the corners into a
knot and hang the bag in a warm spot to
drain for 1 hour.
.
After 1 hour, place the curds into a bowl
and break them up into small pieces.
With clean sterile hands, mix in the salt.
STEP 3:
MOULDING AND PRESSING THE CURDS
.
Pack the curds into the cheese press
mould, lined with a cheese cloth. Press
at 5 kg (11 lb) for 10 minutes (refer to p.5).
Cheddar
This cheddar is great to make if you have never made hard cheese before and is ready
to eat after only 5 weeks of ageing.
Difficulty: More difficult
Makes approx: 500 g (17.5 oz)
