Farmhouse Cheddar Cheese at Deep South Texas
Today I am making Farmhouse Cheddar Cheese at Deep South Texas. This a quicker and easier version of traditional cheddar cheese. After air drying at room temperature it will go into the cheese cave at 54 F. The Farmhouse Cheddar should be ready to sample in 3 months.The video has step by step directions on how to make this cheese at home. The recipe ingredients are below in this description.
3 gallons whole milk, pasteurized and homogenized
1 packet direct set Mesophillic culture
1/2 tsp Annatto in 1/4 cup water (optional for color}
3/4 tsp calcium chloride in 1/4 cup water
3/4 tsp liquid rennet in 1/4 cup water
3 Tablespoons non-iodized salt
Recipe Video:
