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How to Make Cheddar Cheese at Home Video Recipe



Making cheddar cheese at home is not as difficult as it sounds, and you can make your own cheddar cheese at home with ingredients that can be easily acquired. It would be more hygienic to make cheddar cheese yourself at home, which is widely used in making foods such as toast and pizza, which we consume in many breakfast varieties. You will also get a healthier cheddar cheese that does not contain harmful chemicals, knowing what is in it.

In general, it is possible to make cheddar cheese in your home in two different ways. You can make your cheddar cheese from pasteurized milk as well as pasteurized milk. In both cases, however, you will need to buy milk raw from dairies or vendors selling milk. If you want to use pasteurized milk, you need to pasteurize the milk yourself. In pasteurization, you can apply the pasteurization process by bringing raw milk to 73-75 degrees, waiting 15 seconds, cooling it quickly, or turning it to 63-65 degrees, waiting for half an hour, then cooling it quickly. In this article, which will explain the tricks of making cheddar cheese at home, we can list the ingredients to be used as follows.

Kaşar Peyniri

Ingredients

10 liters raw cow’s milk

One tablespoon (about 2-3 ml) cheese yeast

2 tablespoons home yogurt

5 liters of water

2 cups salt

Food thermometer

Unpasteurized unmilked cheddar cheese



First, heat the raw milk in a saucepan, on the stove. the temperature you need is between 34 and 37 degrees Celsius. After heating, remove the milk from the stove and mix two tablespoons of home yogurt into the milk. Then add a tablespoon of cheese yeast and mix the milk well. Cover the lid of the saucepan with the milk in no air and wrap it well with a cover to prevent the heat from disappearing. Leave to ferment for approximately 1-2 hours. You can tell if the fermentation is complete or not by checking the milk cuts in the pot with your hand. If the milk you leave to ferment is hardened and does not stick to your finger, the fermentation is complete. In this way, fermented milk is called teleme. If the fermented milk sticks to your hand, it is still too early to move on to the next level.

Telemen should release its water thoroughly. For this reason, with the help of a knife, cut the teleming in a square in a saucepan. You can use cheese knives for this. But a normal knife will do the trick. If you wait like this for about half an hour, the teleme will release its water thoroughly. Then empty the wire completely with the water in a filtration bag with a filter under it. Leave it for a while to drain the water, and if you put a weight on it while it’s in this state, you can make the water come out. Wait for the water to come out for two to three hours.

Then remove the stereotyped telemem from the bag and dissect it. In order to make cheddar cheese at home, the telemec must be softened in hot water. To soften it more easily, you can grate the pieces, pull them in the mixer, or chop them into 1×1 cubes with the help of a knife.

In a different saucepan, mix 5 liters of water by adding two cups of salt and heat it to 75-80 degrees on the stove. Make sure the water doesn’t boil. Dip a strainer into the water and add the dissected telemecing to continuously crush it with a wooden spoon and let the melting melts intersect. With this process, you are applying the pasteurization process at this stage, as you use unpasteurized milk at first. After a few minutes of this process, melt the top-of-the-top telemthrough from the filter and knead it on a flat surface for a while. This way, you’ll be able to get the water out of it.



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