How to Make Cheddar Cheese

PDF download Download Article
PDF download Download Article

Few cheddar cheeses purchased at the grocery store can compare to the taste of homemade cheddar cheese. The cheese-making process is time-consuming, but otherwise, making your own cheddar is not especially difficult.

Ingredients

Makes roughly 2 lb (900 g) cheddar cheese

  • 2 gallons (8 L) fresh, raw milk
  • 1/4 tsp (1.25 ml) mesophilic culture
  • 1/2 tsp (2.5 ml) liquid animal rennet dissolved in 1/2 cup (125 ml) cool, non-chlorinated water
  • 2 Tbsp (30 ml) fine sea salt
Part 1
Part 1 of 4:

Cooking the Cheese

PDF download Download Article
  1. Pour the milk into your stockpot and heat it over medium heat until it reaches an even temperature of 90 degrees Fahrenheit (32.2 degrees Celsius). [1]
    • You can use either cow's milk or goat's milk, but either way, it should be raw.
    • The temperature can be as low as 85 degrees Fahrenheit (29.4 degrees Celsius) when you begin. Check the temperature with an instant-read food thermometer.
  2. Sprinkle the culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.
    • Let the cultured milk ripen for 1 hour.
    • Note that you could also use 1 packet of direct-set mesophilic culture instead of bulk mesophilic culture.
    Advertisement
  3. 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.
    • 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.
    • If you do not want to use liquid animal rennet, you could use 1/4 tsp (1.25 ml) double-strength liquid vegetable rennet dissolved in 1/2 cup (125 ml) water or 1/4 tablet vegetable rennet dissolved in 1/2 cup (125 ml) water.
  4. Use a long knife to cut the curds into 1/4-inch (6.5-mm) cubes. The cubes do not have to be perfectly even, but they should be approximately the same size.
    • Let the curds sit for an additional 15 minutes, or until they get a little firmer.
  5. Gradually raise the temperature of the milk until it reaches 100 to 102 degrees Fahrenheit (37.8 to 38.8 degrees Celsius). Stir the curds with a long-handled spoon every few minutes to prevent them from matting or clumping.
    • It will usually take about 30 to 45 minutes for the curds to reach this temperature.
    • After the curds reach your desired temperature, let them continue to cook for another 30 to 45 minutes. Again, stir gently every few minutes to prevent matting.
    • Remove the curds from the heat if they get too hot.
    • During this time, the curds will begin to shrink considerably.
  6. 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.
  7. Pour the contents of the pot through your cheesecloth-lined colander. Rest the colander over a clean sink, basin, or the empty stockpot.
    • Drain for 15 minutes, stirring occasionally to prevent the curds from becoming too clumpy or matted.
    8. Advertisement
Part 2
Part 2 of 4:

Cheddaring the Cheese

PDF download Download Article
  1. [2] Cut them into five evenly-sized slices.
    • When you turn the curds out onto your cutting board, they should be semi-solid. The texture will resemble that of jelly or gelatin.
    • Return the sliced curds to the dried, empty stockpot. Cover well with the lid or with aluminum foil.
  2. The water should be about 102 degrees Fahrenheit (38.8 degrees Celsius).
    • Make sure that the basin or sink is at least as deep as your stockpot, and fill it 1/2 to 2/3 full so that the part of the stockpot where the cheese rests will be completely submerged.
  3. 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 (37.8 degrees Celsius) 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.
    • This process is known as "cheddaring," and it is thanks to this process that cheddar cheese has its trademark flavor.
  4. Once the 2 hours pass, the curds should be very firm and have a slight shine to them. Remove them and cut the slices into 1/2-inch (1.25-cm) cubes.
    • Place the curds back in the stockpot once cubed.
  5. Cover the stockpot and return it to the hot water. Let it sit in the hot water for another 30 minutes.
    • Make sure that the water is still 102 degrees Fahrenheit (38.8 degrees Celsius).
    • Stir the cheese curds with your fingers every 10 minutes during this stage.
  6. Remove the pot from the hot water and add the salt. Stir it in gently using your hands.
    • The salt should completely coat the curds.
    7. Advertisement
Part 3
Part 3 of 4:

Pressing the Cheese

PDF download Download Article
  1. 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.
    • A home cheese press is all you need for this. These presses usually consist of a round cylinder, in which you will put the cheese, with guide rods on both sides. There should also be a pressure arm that allows you to change the amount of pressure applied to the cheese.
    • Cheese presses are needed for the creation of hard cheeses, including cheddar cheese.
  2. Place the curds in the bottom of the cheese press and wrap them up with the cheesecloth.
    • Crank the pressure arm until the gauge indicates that you are applying 10 lbs (4.5 kg) of pressure. Let the cheese sit in the cheese press for 15 minutes at this pressure.
  3. 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.
  4. Bump up the pressure to 50 lbs (22.5 kg) and press for an additional 24 hours.
    • Flip the cheese over and change the cheesecloth to a fresh piece before continuing to press the cheese.
    5. Advertisement
Part 4
Part 4 of 4:

Aging the Cheese

PDF download Download Article
  1. 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.
    • The cheese should dry at room temperature. Keep it in a fairly light, dry location and away from excess humidity or moisture.
    • The exact amount of time it takes to dry the cheese will vary depending on how humid the air is.
    • When ready, the cheese should be dry to the touch. It should have also developed a protective rind.
  2. [3] Cheese wax prevents hard cheeses, like cheddar, from drying out and growing mold as they age.
    • Prepare the cheese for waxing by wiping the surface with a small piece of cheesecloth dipped in white vinegar. This will get rid of any visible or unseen mold. Chill the cheese in your refrigerator for a few hours before you apply the wax.
    • Remove a 4-inch by 4-inch (10-cm by 10-cm) piece of cheese wax.
    • Place the cheese wax in the top part of a double boiler and fill the bottom with water. Heat it over medium heat until it melts and reaches about 210 degrees Fahrenheit (98.9 degrees Celsius).
    • Dip a natural bristle brush into the melted wax and coat the wheel of cheese with the wax, working with one surface at a time. Let the wax on one surface cool before waxing another surface.
    • You should apply at least two coats of wax over the entire surface. Let dry completely.
  3. Place the cheese in your refrigerator and store it there for at least 60 days before enjoying.
    • The cheese should ideally sit at a temperature between 55 and 60 degrees Fahrenheit (12.8 to 15.6 degrees Celsius).
    • If you prefer a sharper flavor, age the cheese for 3 to 24 months. The longer you age the cheese within this time frame, the sharper the flavor will be.
    • Ages and flavors:
      • Mild: 3-4 months
      • Sharp 4-12 months
      • Extra Sharp 2 years
      • Older cheeses are just referred to by age
    5. Advertisement

Community Q&A

Search
Add New Question
  • Question
    Why do you age cheese?
    HumanBeing
    Top Answerer
    Cheddar is an aged cheese. The aging process develops the flavour. If you do not age cheddar cheese, it is not cheddar cheese. This recipe will obviously not replicate the sharp-tasting, natural cheese originally from the British village of Cheddar in Somerset.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 19 Helpful 6
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Tips

      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!

      Things You'll Need

      • Large stockpot
      • Whisk
      • Mixing spoon
      • Colander
      • Food thermometer
      • Curd knife or other large knife
      • Cheesecloth
      • Cheese wax
      • Cheese press

      You Might Also Like

      How to
      Eat Cheese
      How to
      Make Homemade Cheese
      How to
      Make Cheese
      How to
      Remove the Rind from Brie Cheese
      How to
      Tell when Blue Cheese Is Bad
      How to
      Cut Brie
      How to
      Melt Velveeta Cheese
      How to
      Eat Camembert Cheese
      How to
      Defrost Cheese
      How to
      Drain Fresh or Store-Bought Ricotta Cheese
      How to
      Melt Cheese
      How to
      Fondue Meat
      How to
      Store Mozzarella
      How to
      Store Cheese
      Advertisement

      References

      1. ↑ http://www.motherearthliving.com/cooking-methods/how-to-make-cheddar-cheese-at-home.aspx#axzz2fxoXBqZb
      2. ↑ http://www.culturesforhealth.com/how-to-make-cheddar-cheese-recipe
      3. ↑ http://chickensintheroad.com/cooking/waxing-the-cheese/

      About This Article

      Article Summary X

      To make homemade cheddar cheese, start by heating milk to 90 degrees Fahrenheit, then mixing in mesophilic culture. After an hour, add rennet solution, then wait 1-2 hours for a curd to develop. Cut the curd into cubes, wait 15 minutes, then gradually raise the temperature until it reaches 100 degrees F. Use cheesecloth to drain the whey, then slice the curds and put them back into the pot. Fill a basin with 102 degree water, then put the pot inside the basin and keep the curds at a constant temperature of 100 degrees for 2 hours. To learn how to press and age your cheddar cheese, keep reading!

      Did this summary help you?
      In other languages
      Thanks to all authors for creating a page that has been read 103,831 times.

      Reader Success Stories

      • Anonymous

        Feb 21

        "This cheese turns out perfectly, and I've tried so many other different recipes posted by the ..." more
      More reader stories Hide reader stories
      Share your story

      Did this article help you?

      Advertisement