How to make a Clothbound farm house cheddar. Full tutorial

Описание: Never cloth bound a cheese before? Follow along with this “Learn to Make Cheese” event make in September 2024, or make it on your own at home!
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3gallons pasteurized homogenized milk or raw that’s about 12L 3.25% fat

1/8 AND 1/16 of culture, a farmhouse blend like MA4001, or MBD, is ideal but I’ve used MB here any meso thermo mix will work

3/4tsp single strength rennet (check the IMCU is around 300, adjust if necessary)

3/4 tsp calcium chloride, 30% solution, you can leave this out if you are using raw milk

I’m adding 3/16 tsp neutralac to make this cheese lactose free, you can leave that out it’s entirely optional.

Heat to 90f/32c
Add both the 1/8th and the 1/16th culture to your milk and let hydrate for 5 mins. Stir in and ripen for 45 mins.
Add CaCl if using in 1/4 cup non chlorinated water. Stir well.
Add the neutralac if you’re using it.
Add the rennet and stir in an up down motion for 45 seconds or less. Still the milk.
Check for clean break and wait 15 minutes if you’re not satisfied. Mine took 1 hour.
Cut the curd into 1/2” pieces, in a grid pattern. Wait for ten minutes after cutting the curd then using a slotted spoon slowly drag the spoon across the bottom of the pot, this creates the horizontal cuts. Wait 7 minutes before a slow drag stir in the perpendicular direction.
Now stirring more normally check the temperature as you stir for 20 minutes at 90f/32c warm it if it has cooled significantly
Now raise the curd temp to 98f/37c over the course of about 30 minutes.
Squeeze test to check for doneness.
Drain for about 15-20 minutes in a cloth lined colander until running whey stops, dripping is fine. Place into a mould and spread out the cloth for smoother edges, one side of cloth goes over top, then the follower is applied and the cheese is pressed at
ten lbs for ten mins
Take out of the mould and re-wrap the cloth on the cheese.
20 lbs for 20 mins,
Rewrap the cheese again, if at this point you have a good closed rind you can remove the cloth if not leave it on.
Then press at 30lbs overnight.

Brine in a saturated brine solution for 8 hours. 400ml water, 120g salt, 1/2 tablespoon CaCl, 1/2 tablespoon white vinegar.

Cave dry the cheese for 5-7 days and then prepare to cloth bind.

Using about 1” of a block of lard or vegetable shortening melted in a bowl apply a full coating of cloth twice to the cheese.

Age at 11-13c 50-55f for two months brushing mould growth off with a dry brush if necessary. Flip daily for the first two weeks then every three days there after.

Once I have videos of the maturation and mould growth I will put links to them here so you can follow the progress.

Thanks for watching