We made Neufchâtel, mozzarella, and cheddar. The cheddar is the one I'm most proud of because it is the most difficult.
Here are the pictures along with the recipes if you would like to attempt cheese making yourself. We doubled the rennet in all recipes to be safe.
You will notice the cheddar cheese is white. We did not add annatto which gives it the orange color.
Instructions: Things You'll Need
Cheese press
Cheesecloth (flour sack towel)
2 gallons of whole milk (if using store bought pasteurized milk, add ½ teaspoon calcium chloride dissolved in ½ cup water) the calcium chloride aids rennet coagulation in pasteurized milk.
1/2 cup of cultured buttermilk
1 tsp. liquid rennet or ½ tablet of rennet dissolved in ½ cup chilled water.
4 tsp. non-iodized salt
Heat the milk to 88 degrees in a large pot. Stir in the buttermilk. Let it sit for one hour while maintaining the 88-degree temperature. This can be accomplished by letting the pot sit in a sink partially filled with warm water.
2
Add rennet, which contains a proteolytic enzyme, which coagulates milk and divides it into curds (solids) and whey (liquid) into the cool water. Stir the water-rennet mixture into the milk for 30 seconds. While maintaining the 88-degree temperature, let the mixture sit for 45 minutes. During this time, the milk will separate into liquids and solids.[may take up to three hours]
3
Cut the curds into small cubes and let them sit for 20 to 25 minutes. Slowly stir them for 30 to 45 minutes while gradually increasing the temperature to 98 degrees.
4
Strain: Once the curds have settled to the bottom, pour out the excess liquid. Strain the curds in a colander for about 10 minutes. Pour the curds back into the pot, add the non-iodized salt and mix well. Let the pot of curds sit in warm water for one hour. Stir frequently.
5
Line the press with cheesecloth. If you do not have a press, you can make one by cutting both ends off of a large number 10 can. Cheesecloth can be improvised from a clean pillowcase. Pour the curds into the cheesecloth. Place a wood follower on top of the cheese and apply 15 lbs. of pressure for about 20 minutes. To apply pressure, consider wrapping bricks in aluminum foil.
6
Redress the curds in new cheesecloth. Cover with the wood follower and apply 30 lbs. of pressure for two hours.
7
Redress the curds in new cheesecloth, cover with the wood follower and apply 30 to 40 lbs. of pressure overnight or for at least eight hours.
8
Remove the curds from the cheesecloth and allow them to air dry for three to five days. Turn the curds frequently to allow all sides to dry evenly.
9
Coat the curds in cheese wax. Age for two to six months at 55 degrees. The longer the cheese ages, the sharper the taste will be. For very sharp taste, age for approximately one year. Basements, cellars and non-working refrigerators are ideal environments for aging cheese.
Neufchâtel Cheese
Ingredients: 2 gallons whole milk
½ cup cultured buttermilk
½ tablet Rennet dissolved in ¼ cup cold water
½ teaspoon calcium chloride dissolved in ¼ cup cold water [if using store-bought milk]
Directions:
1. Sterilize a large stainless steel pot with lid by boiling a small amount of water for five minutes.
2 . Add 2 gallons of whole milk
3. Add dissolved ½ teaspoon calcium chloride-- stir well
4. Add ½ cup cultured buttermilk-- stir well
5. Warm while stirring to 65°F
6. Add dissolved ½ tablet Rennet -- stir well using top to bottom motion.
7. Cover and let sit undisturbed overnight at room temperature (65-70°F)
8. The next morning a soft curd should have formed. If not, let sit for another 12 hours. You should get a clean break. Slice into ½ inch cubes.
9. Line a colander with a flour sack towel. Pour the curds and whey into lined colander.
10. Gather the four corners of the cloth, wrapped with a heavy rubber band. Tie the corners together on a wooden spoon. Place the wooden spoon between #10 cans to suspend curds and allow whey to drip into a bowl. Let hang overnight.
11. Sprinkle approximately 1 Tablespoon of salt, according to taste, on cheese. mix the salt in thoroughly. Store covered in refrigerator until use.
12. Cheese can be molded before refrigerating. Or, seasonings can be added to make cheese balls.
Mozzarella Cheese
Add 1/4 teaspoon calcium chloride diluted in 1/4 cup cold water to 1 gallon of whole milk. Stir thoroughly and let sit 15 minutes.
Add 1 1/2 tsp. Citric Acid diluted in 1 cup cool water to milk.
Heat slowly to 90°F.
Remove pot from burner. slowly stir 1/4 tab or ¼ tsp of rennet diluted in ¼ cup. cool water for 30 sec. Cover and leave for 5 minutes.
Check the curd, it will look like custard and the whey will be clear. If too soft let set a few more minutes.(may take up to two hours)
Now cut the curd into 1 inch squares with a knife that reaches the bottom of the pot. Place pot back on stove and heat to 105° F while stirring slowly. (If you will be stretching in water heat to 110°F)
Take off the burner and continue stirring slowly for 2-5 minutes.
Transfer the curd to a colander or bowl using a slotted spoon.
Notice how the curd is beginning to get firmer as the whey drains.
Continue separating the curd and notice the color of the whey. Drain the whey from the curd while gently pressing to aid whey runoff.
Using a heat proof bowl microwave on High for 45 seconds -1 min. pour off the whey.
Knead and reheat for 30 sec, repeat if needed until the curd is 135°F, almost too hot to handle. add 2 teaspoons non-iodized salt
Now the fun begins, knead the curd as you would bread dough. Remove curd from bowl and continue kneading, return it to the microwave if needed.
At this point, if hot enough, it will begin to stretch, and stretch, and stretch some more this is what makes it Mozzarella.
Now knead it back into a big ball until it is smooth and shiny.
Wow, it looks like it really turned out great this time! Good work!
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