Cheeses occupy one of the main places in the family of dairy products, and not only due to their gastronomic qualities, but also to their healing properties due to the high content of nutrients.
"Cheddar" - perhaps the most famous variety of English cheese, named after the name of the village of the same name in the county of Somerset. Following the tradition, British cheese-makers usually make rather large Cheddar heads weighing up to 35 kilograms, and such a cheese can take 60 months to mature.
This cheese attracts many people with its bright color, which can vary from ivory to deep orange. The consistency of the cheese is quite plastic, and the taste and aroma are dominated by nutty notes with a slightly island-sourish aftertaste. The calorie content of cheddar cheese is quite high and is 380 kcal per 100 grams of dairy product.
Cheddar Cheese Recipe at Home
7.5 liters of pasteurized whole milk.
¼ teaspoon of mesophilic culture or 4 tablespoons of maternal mesophilic culture.
½ teaspoon of liquid abomasum diluted in ¼ cup of cold non-chlorinated water. Or another abomasum according to the directions on it.
4 drops of annatto dye dissolved in ½ cup of water (optional).
2 tablespoons of salt.
Cheese wax or vegetable fat
How to cook cheddar cheese at home:
- In a water bath, heat the milk to 30 degrees.
- Add the leaven and wait 2 minutes. Mix well using top to bottom movements. Cover the pan and let stand for 40 minutes.
- Add the abomasum and stir from top to bottom for 1 minute. Cover and leave at 30 degrees for 30 minutes until there is a clean gap.
- Cut the clot into cubes measuring 0.7 cm. Leave for 5 minutes.
- Slowly, over 40 minutes, raise the temperature of the milk to 38 degrees. Often, but gently stir to prevent the cubes from sticking together.
- Let the clot rest for 30 minutes at a temperature of 38 degrees. Stir occasionally, let the clot sink to the bottom before draining.
- Pour the clot into a colander laid with thick gauze, cover the colander and put it in a warm pan for 15 minutes.
- Put the clot on a cutting board and cut into slices 7.5 cm wide.
- Put the pan in a sink filled with water at a temperature of 43 degrees, and put in it layers of cheese cross on cross.
- Close the pan and keep the temperature at 38 degrees. For two hours, flip the pieces every 15 minutes and move them from bottom to top. Wipe off the serum from them when you turn them over.
- After 2 hours, the pieces should become small and hard. Cut out into pieces measuring 1.7 cm, mix with salt, and leave for 10 minutes.
- Put the cheese in a mold laid with gauze and give a pressure of 2.5-4.5 kilograms for 15 minutes.
- Remove the cheese from the mold and remove the cheesecloth. Turn the cheese over, roll it up again, and give a pressure of 9-20 kilograms for 12 hours.
- Repeat step 13 and wait 24 hours.
- Remove the cheese from the mold and remove the cheesecloth. Dry the cheese for 2-3 days at room temperature until it becomes dry to the touch. Turn cheese over several times a day.
- Wrap cheese in layers of tissue with a layer of vegetable fat or dip in wax.
- The cheese should ripen at a temperature of 10-12 degrees, and a relative humidity of 80-85 percent, each week the cheese must be turned over. For medium cheese, withstand 6 months, for more savory 1 year, for extra 18 months.
Cheddar Cheese: a recipe at home
Cheddar cheese originated from Somerset around the end of the 12th century and got its name from the cave gorge in the city of Cheddar, which were used to store cheese. The constant temperature and humidity of the cave provided an ideal environment for ripening cheese.
To make this cheese we need:
- 7 liters of whole milk, but not pasteurized,
- 2 teaspoons of mesophilic culture,
- 2 ml rennet dissolved in 1 cup chilled boiled water,
- 2 teaspoons of salt
- cloth, paint brush and wax, pan, basket or bowl - colander, slotted spoon, thermometer.
How to Make Cheddar Cheese
Step by Step Cheddar Cheese Recipe:
Before we dull to cheese making, the most important requirement during the preparation of cheese is, first of all, sterile cleanliness, starting from a spoon and ending with a paint brush.
- First, prepare the milk. To do this, heat the milk to 30 ° C and add the starter starter, previously diluted in water, mix and let the milk “ripen” for 45 minutes.
- After the specified time, carefully mix the diluted rennet culture with milk, but do not mix clockwise, as is done in the first case, when starting starter was added, but moving up and down for 1 minute no more.
- Again, close the pan with a lid and let the milk mixture brew for 45 minutes. After the specified time, you can see that the mixture was gelled and turned into a dairy jelly. Everything is right and it should be so.
- Then we put the pan on the stove, take a long knife and, starting from the edge of the pan, lower it to the very bottom of the pan, as if making a deep incision, we must make such incisions to the other end of the pan, then make an incision from the opposite side, so that we get a “cheese chessboard”, bring the contents to a temperature of 38 C.
- Then we take a slotted spoon and turn the neat milk cubes from top to bottom, stir occasionally for 30 minutes.
- We pour the cottage cheese and whey into the colander, which is previously in the pan, this is done so that the pan is freely filled with whey, let the curd mass stay in the colander for another 15 minutes and all the remaining whey will leave the milk mass.
- We release the curd from the colander onto a cutting board. Then pre-cut the curd into slices of size 75 mm, salt and mix well with your hands.
- We put the sliced slices back into the pan, cover and put on the stove again, bringing the contents to a temperature of 38 ° C, gently mix, turn off the stove and leave the curd mass for another 2 hours.
- We fill the basket with cheese. If you do not have a basket, then you can take a deep bowl-colander made of plastic, the bottom and sides, which are lined with gauze or a muslin cloth, put the cheese mass in a basket and put a load weighing 5 kg on top for 15 minutes.
- We remove the cloth from the cheese and put it on a flat wooden one, now within 2-5 days, the cheese should be weathered until the surface of the cheese becomes dry to the touch.
- Now it's time to do waxing. Wax helps prevent unwanted mold growth, retains moisture in aging cheese. Therefore, when preparing a “coat” for cheese, you need to make sure that the wax used is a product of pure paraffin. So we melt the wax and with the help of a paint brush completely and thoroughly, without sparing the wax, lubricate the cheese.
- The cheese is ready to eat, but if you want Cheddar cheese not to “mature” a lot, then store it for 3-12 months at a temperature of 10-12 ° C, after a while, you will notice that the texture has transformed over time cheese and taste, has become more complete and rich.
Experiment and try, find your cheddar cheese recipe.