“A slice of cheesy perfection: creamy farmhouse cheddar made fresh in your own kitchen!”
Why You’ll Love This Recipe
Have you ever wondered how those beautiful blocks of cheese end up on your charcuterie board?
Believe it or not, making cheddar cheese at home is not only possible but also incredibly rewarding. This farmhouse cheddar is rich, flavorful, and made from wholesome ingredients you likely already have.
With just milk, yogurt, and a few key tools, you can create a cheese that’s perfect for slicing, shredding, or enjoying on its own. It’s a culinary journey that transforms milk into magic, one curd at a time.
Ingredients (What You’ll Need)
- 2 gallons whole milk (non-homogenized & not ultra-pasteurized, like South Mountain Creamery’s milk)
- 3 tablespoons plain yogurt (for culture)
- 3 rennet tablets (diluted in 1/2 cup bottled water, or substitute with vinegar/lemon juice for a different texture)
- 2 teaspoons cheese salt
Step-by-Step Instructions
Steps:
- Heat the Milk: Pour the milk into a large pot and gently heat it to 90–100°F. Once the milk reaches the desired temperature, stir in the yogurt and let the mixture rest off the heat for 10 minutes.
- Prepare the Rennet: Crush the rennet tablets and dilute them in bottled water (avoid tap water to prevent interference from chlorine).
- Form the Curds: Add the diluted rennet to the milk and let it sit for 30–40 minutes. During this time, the milk will separate into curds and whey.
- Separate Curds from Whey: Using a slotted spoon or ladle, scoop out the curds into a cheesecloth-lined colander. Gently squeeze out the whey and set it aside for other uses like baking or smoothies.
- Salt and Mold the Cheese: Mix the curds with cheese salt, ensuring even distribution. Press the curds into a cheese mold or a container lined with cheesecloth to shape the cheese and remove excess whey.
- Press the Cheese: Apply pressure to the cheese mold for about 6 hours, flipping halfway through to ensure even pressing. The result should be a smooth, solid wheel of cheese.
- Dry and Age: Allow the cheese to air-dry at room temperature for 2–5 days, flipping it daily. As it dries, the cheese will develop a deeper yellow color and firm texture.
Pro Tips and Serving Suggestions
- Flavor Additions: Experiment with herbs, spices, or even smoked salt to customize your cheddar.
- Storage: Once dried, wrap your cheese in wax paper and store it in the refrigerator. For aged cheddar, allow it to mature for several weeks to enhance the flavor.
- Uses for Whey: Don’t throw away the whey! Use it in bread-making, smoothies, or as a protein boost in soups.
About the Creator
This recipe is brought to you by @therealediemarie, a passionate home cook dedicated to bringing fresh, wholesome recipes to life. Follow her culinary journey on Instagram for more inspiring and accessible recipes!
Learn how to make farmhouse cheddar cheese from scratch with just four ingredients. This step-by-step guide transforms milk into creamy, flavorful cheddar perfect for any cheese lover!
