Search results

Pour out some of the cold and add more hot. You could use tap water or a kettle.

Keep the temperature of the water in the sink 10 degrees warmer than the liquid in the pot.

Nice photos; however, you left out the actual "cheddaring" process: you need to cut the solid curd into pieces and turn for a period of time before pressing. See: http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Cheddar/Index.html Otherwise, it is not a real "cheddar".

Because Pasteurization removes calcium, you may need to add a small amount of calcium chloride to aid coagulation and form curd. About 3/4 crystals to 5 gal of milk. Dissolve the Calcium Chloride first in 1/4 cup H2O before adding to milk. Also, unless you make ricotta from whey that...