SWMBO & I took our first stab at this cheesemaking thing. With a farmhouse cheddar.
Ingredients / Supplies:
2 gallons whole milk, we used the stuff that is processed right at the farm about 10 miles away. It is pasteurized and homogenized, but it's not the ultra pastureized stuff like they have at most grocery stores.
1/4 tsp calcium chloride
1/2 tsp liquid animal rennet
1 packet mesophilic starter
Sanitize kettle and all utinsils.
Add milk to SS kettle, fill sink with hot water. Then add 1/4 tsp calcium chloride to 1/4 cup cool water, stir and add to milk, stir again.
Let milk warm to 90º