Diy Cheddar Cheese Magic: How To Make It At Home Without Rennet

Crafting cheddar cheese at home without rennet is a rewarding endeavor that allows you to create a delicious and versatile dairy delicacy. This comprehensive guide will provide you with all the essential steps and techniques needed to make your own cheddar from scratch, without the use of animal-derived rennet.

Ingredients You’ll Need

• 2 gallons of whole milk
• 1/4 cup vinegar (white or apple cider)
• 1/4 cup lemon juice
• 1/4 teaspoon mesophilic starter culture
• 1/4 teaspoon salt

Equipment Required

• Large pot or dutch oven
• Thermometer
• Long-handled spoon or whisk
• Cheesecloth
• Colander
• Cheese mold or container
• Cheese press (optional but recommended)

Step 1: Acidify the Milk

In a large pot, heat the milk to 86°F (30°C). Stir in the vinegar and lemon juice. The milk will start to curdle and separate into curds and whey.

Step 2: Cut the Curds

Once the milk has curdled, use a sharp knife to cut the curds into small cubes, about 1/4 inch in size. Allow the curds to rest for 10-15 minutes.

Step 3: Heat and Stir the Curds

Raise the temperature of the curds to 102°F (39°C) by heating the whey over low heat while stirring constantly. This will help to shrink and firm the curds.

Step 4: Drain the Whey

Line a colander with cheesecloth and pour the curds and whey into the colander. Allow the whey to drain for 1 hour, or until most of the liquid has been removed.

Step 5: Mill the Curds

Transfer the drained curds to a clean bowl and use a potato masher or cheese mill to break them down into small pieces. This will help to develop the cheese’s texture.

Step 6: Add Salt and Starter

Sprinkle the salt over the milled curds and mix well. Add the starter culture and mix again.

Step 7: Press the Cheese

Place the curds in a cheese mold or container and press them with a cheese press. Start with a light weight and gradually increase the pressure over the next 12-24 hours. This will help to remove any remaining whey and shape the cheese.

Step 8: Age the Cheese

Transfer the pressed cheese to a cool, humid environment (ideally between 50-55°F and 80-85% humidity). Age the cheese for a minimum of 60 days, or up to 1 year for a sharper flavor.

Troubleshooting

• Curds won’t form: The milk may not have been acidic enough. Try adding more vinegar or lemon juice.
• Curds are too soft: The curds may not have been heated to the correct temperature or stirred enough.
• Cheese is crumbly: The curds may have been overheated or pressed too hard.
• Cheese has a bitter taste: The cheese may have been aged for too long or in an environment that was too warm.

Basics You Wanted To Know

Q: Can I use other types of milk to make cheddar cheese?
A: Yes, you can use raw or pasteurized cow‘s milk, goat’s milk, or sheep’s milk. However, the flavor and texture of the cheese may vary depending on the type of milk used.

Q: How long will the cheddar cheese keep?
A: Properly stored in an airtight container in the refrigerator, cheddar cheese can last for up to 6 months.

Q: Can I use vegetable rennet instead of animal rennet?
A: Yes, you can use vegetable rennet, which is derived from plants, to make cheddar cheese. The process is similar to using animal rennet, but the flavor of the cheese may be slightly different.