made with lactic acid bacteria


  • cow or goat milk
  • calcium chloride
  • mesophilic culture
  • rennet (dissolved in water)
    • sea salt

    directions for preperation

    1. Heat the milk until it reaches an even temperature of 90 degrees Fahrenheit

    2. Mix in the mesophilic culture. Sprinkle the culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.

    3. Add the rennet solution. Slowly pour the diluted rennet into the milk, whisking continuously as you add it and for at least 5 minutes after all the rennet has been added.

    4. Let the milk set for 1 to 2 hours. A curd should develop in this time, and it should be firm enough for you to cut cleanly with a knife.

    5. Cut the curds into cubes. Let the curds sit for an additional 15 minutes, or until they get a little firmer.Raise the temperature and continue cooking. Gradually raise the temperature of the milk.
    6. Let the curds continue to cook for another 30 to 45 minutes. Stir gently every few minutes to prevent matting.
    7. Line a colander with cheesecloth. Place the colander in a large, clean sink or basin and line it with enough cheesecloth to cover the sides completely. Meanwhile, let the curds settle to the bottom of the pot for about 20 minutes.

    8. Drain the whey. Pour the contents of the pot through your cheesecloth-lined colander.

    1. Fill a basin with hot water.

    2. Place the pot in the hot water. Place the stockpot in the basin, making sure that the water does not reach the lid or seep into the pot itself.

      • The curds need to be kept at a consistent temperature of 100 degrees Fahrenheit for 2 hours. Refresh the water, if needed, to keep the contents of the stockpot hot.
      • Turn the slices of cheese curd every 15 minutes.
    3. Cut the slices into cubes. Once the 2 hours pass, the curds should be very firm and have a slight shine to them.

    4. Return to the hot water. Cover the stockpot and return it to the hot water. Let it sit in the hot water for another 30 minutes.

    5. Add salt. Remove the pot from the hot water and add the salt. Stir it in gently using your hands.

    6. Line the cheese press with cheesecloth. Place a clean piece of cheesecloth over the bottom of the cylinder compartment. The cheesecloth should be large enough to extend up to the top of the cylinder basin.

    7. Add the cheese and press for 15 minutes. Place the curds in the bottom of the cheese press and wrap them up with the cheesecloth.

    8. Increase the pressure and continue pressing. Increase the pressure to 40 lbs (18 kg) and press for 12 hours.

      • Flip the cheese over and change the cheesecloth to a fresh piece before continuing to press the cheese.
    9. Increase the pressure once more and continue pressing. Press for an additional 24 hours.

      • Flip the cheese over and change the cheesecloth to a fresh piece before continuing to press the cheese.
    Part 4 of 4: Aging the Cheese

    1. Let the cheese air dry. Remove the cheese from the cheese press after the 24 hours pass. Place it on a cheese board and let it dry for 2 to 5 days.

    1. Wax your cheddar cheese.[3] Cheese wax prevents hard cheeses, like cheddar, from drying out and growing mold as they age.

    2. Let the cheese age in your refrigerator. Place the cheese in your refrigerator and store it there.

      • Ages and flavors:
        • Mild: 3-4 months
        • Sharp 4-12 months
        • Extra Sharp 2 years

    time required

    around 6-9 months

    influencing factors



    •starter cultures

    chemical changes

    •milk sours

    •pH drops

    effect of fermentation on pH

    the pH is lowered by fermentation