• Gardening
    • Vegetable Gardening
    • Mulch Gardening
    • Herbs
    • 2016 Vegetable Garden
    • 2015 Vegetable Garden
    • 2014 Vegetable Garden
    • 2013 vegetable garden
    • 2012 Vegetable Garden
    • 2011 Vegetable Garden
    • 2010 Vegetable Garden
  • Livestock
    • Cattle
    • Broiler Chickens
    • Laying Chickens
    • Butchering
    • Pigs
    • Sheep
    • Turkeys
    • Homestead Hog Butchering
  • Herbal
    • Natural Health and Beauty
  • Homestead Management
    • SmartSteader (Homestead Binder App)
    • 2018 Homestead Management Printables
    • Homestead Management
  • Etsy
  • Homesteader’s Shopping Guide
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Reformation Acres

Live Your Homestead Dream Today

  • Home
    • All About Reformation Acres
    • Subscribe
    • SmartSteader (Homestead Binder App)
    • Disclosure
    • Reader Questions
    • Affiliates
  • Blog
    • The Latest Posts
    • Farm Fresh Seasonal Recipes
  • Recommendations
    • My Books
    • Homesteading Essentials
    • Recommended Resources
  • Recipes
    • Farm Fresh Seasonal Recipes
    • My Cookbooks
      • Cake Stand
      • Farmstead Pie
    • Food Preservation
    • Sourdough
    • Dairy
  • Farmstead Soap & Salve
  • 0 items

Disclosure: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. The good news is using these links doesn't cost you anything! You are greatly appreciated and a real blessing! Thank you ♥ Learn More...

in Dairy· Farmstead Cookery· Food Preservation

Farmhouse Cheddar Cheese Recipe

Farmhouse Cheddar Cheese ages more quickly than other cheeses which means you'll be making grilled cheese sandwiches with your own homemade cheese sooner!Between some of the issues I’ve been having with the mozzarella and the lengthy aging process before knowing whether your cheese- or even the recipe you’re trying is successful- I was nervous and hesitant to delve into hard cheese making. Until I tried Farmhouse Cheddar Cheese. My husband pushed me off the cliff and forced me to find a recipe and I’m so glad he did!

And really, it was time. By then I had already been making mozzarella, cream cheese, ricotta cheese, cottage cheese, and more. I had to bite the bullet, get over my fears, and try making a hard cheese.

I chose to make Farmhouse Cheddar Cheese because you get results in less than a week instead of months. That alleviated a huge source of anxiety for me! Since there wasn’t time to get Home Cheese Making from the library and I couldn’t see the whole recipe through Amazon preview, I compared notes with that snapshot of the recipe and the recipe posted on Leeners and combined the two into what you see below.

While I’m not very good at describing the nuances of the cheese, we all enjoyed the flavor of this Farmhouse Cheddar Cheese. It makes an excellent grilled cheese sandwich or better yet toasted ham & cheese.  It reminded me of the toasted cheese I was made as a child with a mild Brick cheese. (Also called  Farmer’s Cheese.) It definitely didn’t have as sharp a flavor as even the mild cheddar cheese.

Overall, I thought it was just as easy to make as Traditional Homemade Mozzarella Cheese. It just takes longer. Most of the work is done in just a minute here and there.

I want to point out that I make this cheese with raw milk from our Jersey cow, Holly. Though I haven’t tried making it with any sort of pasteurized milk, I don’t see why it wouldn’t work.  But I have heard from several places that trying to make cheese with UHT (Ultra-High-Temperature) pasteurized milk doesn’t work. (Which is true in the case of ricotta cheese. The curds smaller than a seed of grass and don’t cling together at all.) If you have tried making mozzarella with UHT milk and were successful, let us know!

If you’re nervous about diving into hard cheeses, check out Craftsy’s Artisan cheese course where they’ll walk you through making cheddar cheese (along with mozzarella and chèvre!) It’s sure to be a confidence builder!

You've never had a grilled cheese sandwich until you've had it with farmhouse cheddar- it's AMAZING! | www.reformationacres.com


Farmhouse Cheddar Cheese Recipe

Print

Farmhouse Cheddar Cheese Recipe

Author Reformation Acres

Farmhouse Cheddar Cheese ages more quickly than other cheeses which means you'll be making grilled cheese sandwiches with your own homemade cheese sooner!

Ingredients

  • 2 gallons raw milk
  • ½ teaspoon calcium chloride, dissolved in ¼ cup water
  • 4 oz. mesophilic culture cubes, or buy mesophilic culture here
  • ½ teaspoon liquid rennet, dissolved in ¼ cup water
  • 2 Tablespoons sea salt

Instructions

  1. Combine the milk and calcium chloride in a large stock pot.
  2. Heat to 90 degrees stirring.
  3. Add mesophilic culture cubes, cover & ripen for 45 minutes.
  4. Add the rennet, stirring up & down gently for 1 minute. Cover & allow to sit at 90 degrees for 30 minutes, until a clean break forms.
  5. Cut the curds to ½ ”, rest them to heal for 5 minutes.
  6. Indirectly heat the curds to 100 degrees at the rate of 2 degrees/ 5 minutes (about 30 minutes) by placing the pot in a sink of 110 degree water. Stir every 5 minutes. (Maybe 45 minutes.)
  7. Hold the temperature at 100 degrees for 5 minutes.
  8. Pour the curds and whey into a cheesecloth lined colander. Allow the whey to drain for 1 hour.
  9. Break the curds apart with your fingers. Mix in the salt, 1 tablespoon at a time waiting for 1 minute between each addition.
  10. Place the curds in a cheesecloth lined press and press for 15 minutes at 4-5 pounds pressure.
  11. Remove cheese from press, remove cheesecloth. Put cheesecloth back in mold and return cheese to mold upside down. Press at 10-12 pounds pressure for 12 hours.
  12. Remove the cheese from the cheese press and unwrap
  13. Air dry for 1-3 days turning twice a day
  14. The cheese is ready when a butter colored rind develops & cheese is dry to touch.
  15. Unwaxed- refrigerate & eat within 2 weeks.
  16. Age- up to 3 months by wax sealing and storing 45-60 degrees.

Did you make a recipe?

Tag @reformationacres on Instagram and hashtag it #reformationacres.

Enjoy!

Keep Reading

  • How To Make Mozzarella Cheese (The Easy Way)How To Make Mozzarella Cheese (The Easy Way)
  • Homemade Cream CheeseHomemade Cream Cheese
  • Are There GMO’s in Cheese? (The Shocking Truth about Rennet)Are There GMO’s in Cheese? (The Shocking Truth about Rennet)
  • How to Make Your Own Sweet Cream ButterHow to Make Your Own Sweet Cream Butter
  • How to Naturally Wax Cheese with BeeswaxHow to Naturally Wax Cheese with Beeswax

Comments

Filed Under: Dairy, Farmstead Cookery, Food Preservation

« Creamy Homemade Vanilla Pudding Recipe
A Crocheted Baby Blanket Pattern »

Comments

  1. Dory Mallen says

    23 April, 2013 at

    great recipes and blog,thank you

    Reply
  2. Deanna says

    16 October, 2013 at

    I was told that you can vacuum seal the cheese after it’s been dried, instead of sealing with the wax. Then put it in the refrigerator or cold storage til ripe. It worked for me.

    Reply
  3. Sophia Ahmad says

    6 February, 2014 at

    I love Cheese

    Reply
  4. Preppy Pink Crocodile says

    15 May, 2014 at

    OMG that looks so do-able! I started making my own mozzarella last summer and will again this summer when the tomatoes start to come in. But I assumed hard cheese was more of a years in the making professional process. How fun!

    KK @ Preppy Pink Crocodile

    Reply
    • Quinn says

      23 May, 2014 at

      Yea! These comments make my day! So glad you’re feeling encouraged to try something new! Hope your hard cheese turns out fantastic!

      Reply
  5. Heather Hayes Jackson says

    7 July, 2014 at

    This sounds much easier than the cheddar recipes I’ve tried in the past! I’ll be making this recipe very soon for sure!

    Reply
  6. Wendy Hoff says

    25 July, 2014 at

    What temperature should the initial drying be done at?

    Reply
    • Quinn says

      25 July, 2014 at

      I just do it at room temperature. 90 degree days are rare here- the hottest days are in the mid-80’s if that helps. Also, I suppose I should note that when I was making this cheese with our last cow (I’ve been taking a baby-break) she lactated off-season so a lot of cheese making was done over the winter months.

      Reply
      • Wendy Hoff says

        25 July, 2014 at

        Thank you. I keep the house at 80 in the summer and was worried that would be too warm.

        Reply
  7. amanda says

    25 July, 2014 at

    I thought that calcium chloride was only needed for store-bought milk?

    Reply
    • Quinn says

      25 July, 2014 at

      Typically, I think you’re right. When I posted this recipe our cow was lactating off-season and our pasture wasn’t the best at the time so it was necessary to use it. I found this post that gives the details on when it would be beneficial to use calcium chloride in cheese making: http://curd-nerd.com/calcium-chloride/

      Reply
  8. Heather Hayes Jackson says

    3 September, 2014 at

    Oh my yum! All of my previous cheddar attempts have been huge, labor-intensive flops! I made this on Saturday and cut into it today (Wednesday) because I couldn’t wait another second. Ok, fine, I was out of cheese. Anyway, it is simply delightful! I can’t stop eating it and I’ve just started a second batch. Wow!

    Reply
    • Quinn says

      6 September, 2014 at

      Oh yea, Heather!!! I’m beyond thrilled to hear you like the cheese recipe & am so glad it turned out for you. There are few kitchen tasks more distressing to me that a batch of cheese that doesn’t turn out. Thanks so much for taking a moment, making my day, and letting me know! 🙂

      Reply
      • Quinn says

        6 September, 2014 at

        Haha! Legend Hills is the one and only orchard we visited since moving! I was looking for peaches and was so disappointed when I found out they were shipped in from SC 🙁 I’m spoiled by the orchard we faithfully visited every week all summer back up north. You knew that if it was on his table, he grew it right there on his land! And the last year we were there was a bad year for fruit so he didn’t have much.) I meant to go back to LH anyway though and forgot till you mentioned it- supposedly they have my favorite eating apple- Mollie Delicious. I’m so ticked I missed them this year!!

        Anyway, it is totally satisfying to see a full freezer & pantry shelves, I’ll admit it. I’m always glad I did it when the work is done. Added 9 more quarts of spaghetti sauce & 5 quarts of tomato soup this morning.

        Thankfully, it rained today so I didn’t get to go do my Saturday harvest and it is the first Lord’s Day tomorrow where I didn’t have it all waiting for me first thing Monday morning and I get to actually look forward to going outside first Monday morning instead of straight to the kitchen 😀
        Blessings, Quinn

        Reply
  9. doralee says

    2 March, 2015 at

    my husband tried your recipe… wonderful texture and great flavor!

    Reply
    • Quinn says

      7 March, 2015 at

      Yea! I’m so glad you guys like it! 😀

      Reply
  10. Kitt says

    4 November, 2015 at

    I recommend May Jane Butter’s mozzarella instructions in Milk Cow Kitchen. I’m still trying to find a hard cheese recipe I can master to store away milk, but this mozzarella recipe has proven easy, dependable, and delicious for me.

    Reply
    • Quinn says

      9 November, 2015 at

      Now that’s a good book! Her parlor is inspirational and I’ve bookmarked several recipes to try!

      Reply
  11. Sandra Sheldon Hawn says

    1 February, 2016 at

    I WOULD LOVE TO TRY THIS RECIPE EXCEPT I DONT HAVE A SOURCE FOR RAW MILK…CAN I USE STORE MILK?

    Reply
  12. Reformation Acres says

    7 February, 2016 at

    Though I've never tried it to be sure, you should be fine with store milk Sandra. It's my understanding that ultra high temp (UHT) pasteurized milk doesn't work with homemade cheese so I'd avoid using organic milk since it's usually UHT pasteurized.

    Reply
  13. Hilda Sterner says

    29 December, 2017 at

    This looks amazing! I usually make yogurt cheese which is way simpler! Although I’m a seasoned cook, I have to admit, this is slightly intimidating. I am bookmarking it for a day when I have a lot of time and feeling extra confident. Thanks for sharing!

    Reply
    • Quinn says

      30 December, 2017 at

      Yeah, it’s definitely not a beginner’s cheese, but it is a good beginners *hard* cheese because the gratification is closer to instant then with cheeses that need to age longer.

      Reply
  14. Grace says

    1 March, 2018 at

    When you air dry it, is this in the refrigerator? Or on your counter?

    Reply
    • Quinn says

      3 March, 2018 at

      I do it on the counter, but I don’t see why (other than absorbing other food odors) you couldn’t use the fridge. It might take a little extra time in there because of humidity.

      Reply
  15. Lisa says

    16 April, 2018 at

    After the initial heating to 90 degrees and then adding culture, do I leave the heat on while it is covered for 45 minutes?

    Reply
    • Quinn says

      20 April, 2018 at

      No, you don’t. With the lid on it will hold temp even with the heat off. (Might lose a degree or two but that’s ok.)

      Reply

Trackbacks

  1. Raw Milk Recipes & Resources - Ever Growing Farm | Ever Growing Farm says:
    4 May, 2014 at

    […] Farmhouse Cheddar Cheese Recipe Holy Mozzarella Whole Milk Ricotta Cheese Cheesemaking at Home – Paneer Traditional […]

    Reply
  2. ~How to Skim Milk (The Hands-Free Way) VIDEO~ | Reformation Acres says:
    25 June, 2014 at

    […] sampling the warm, squeaky, salty bites after stretching it. I’m going to wish I had some Farmhouse Cheddar on hand for toasting a quick sandwich at lunch after a morning of unsuccessfully trying to find the […]

    Reply
  3. Farmhouse Cheddar Cheese Recipe | Eco Snippets says:
    9 July, 2014 at

    […] More Details Here […]

    Reply
  4. Healthy Meal on the Go - Green Eggs & Goats says:
    11 October, 2014 at

    […] good ‘ol store bought cheddar.  Why yes, I would preferred to use some of this amazing homemade farmhouse cheddar from Reformation Acres, but my family eats it faster than I can make it and mama was out when she needed to take the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Reformation Acres!

I'm Quinn and I hope to encourage you to not wait until "some day" to experience the satisfaction found in a simple life. You can begin living your homestead dream today! READ MORE

Categories

My Latest Videos

Your Favorite Posts

Farmstead Soaps {All natural, cold process, herbal soaps & milk soaps that are handcrafted on our farm}
Homestead Printables
Load More...

Copyright © 2018 · Privacy Policy • Disclosure