Homemade Cheddar Cheese Food

HOMEMADE RAW CHEDDAR CHEESE

Steps:

• Put the milk in the pot and slowly over a couple hours warm it to 86 degrees Fahrenheit, stirring occasionally. Keep it covered to preserve heat.
• Sprinkle the mesophilic culture on top of the milk.
• Stir in very well.
• Cover and allow to culture or "ripen" for 45 minutes to 1 hour, keeping the temperature at 86 degrees Fahrenheit. During the summer, turn burner off and cover pot with a bath towel to keep at temperature.
• Meanwhile, dissolve rennet in about 1/4 cup of water. Set aside.
• After the ripening time, pour the water-rennet mix into the milk, and stir well.
• Cover the pot again and allow the milk to set for 30 to 45 minutes, until a firm curd forms. Once curd forms, if cut into with a knife, it should make a "clean break" -- where the curd splits and whey pours into the crack. See picture here.
• Then cut the curd into 1/2 inch cubes. Click here to read some good basic directions for making those cuts.
• Be very gentle with the curds at this point. In fact, after cutting them, just let them sit for 5 minutes, undisturbed. Keep the cover on to keep them warm.
• Then turn on the burner (if it isn't on already) and heat the curds to 102 degrees Fahrenheit over the course of 40 minutes or so.
• During this time, stir gently every 5 or 10 minutes to keep the curds from sticking and make them smaller.
• Keep the curds at 102 degrees Fahrenheit for an additional 30 minutes.
• Stir occasionally. Curds should be firm and a bit stretchy, surrounded with lots of whey. They should hold together if pressed. For more info on a texture test, check out The Cheesemaker's Manual.
• Let the curds settle at the bottom of the pot.
• Pour off about 2/3 of the whey into another pot or container. You can keep this raw, cultured whey for lacto-ferments or soaking where a stronger flavor works well (such as veggie ferments).
• Then transfer the curds to a colander, leaving the remaining whey in the pot.
• Put the colander to nest inside the pot, so the curds are suspended over the warm whey. This begins the "cheddaring process" which gives the cheese its squeaky texture.
• Let the curds drain for about 1 hour.
• Cover the colander with a piece of cheesecloth and the pot lid.
• Keep the burner on low if necessary to keep the whey warm.
• During this hour, turn the slab of curds over a few times to make sure they're draining well.
• Take the slab of curds out of the colander, put it on a cutting surface, and then cut it into chunks.
• Then cut the chunks into slices.
• Put them in a bowl and toss with fine sea salt until just slightly oversalted. Remember that some of the salt will leave with the whey that gets pressed out.
• If you don't have a cheese press, these curds are fresh and ready to be eaten! Delicious!
• If you do have a cheese press, line mold with cheesecloth - could be the same piece that covered the curds during the cheddaring process.
• Fill the mold with the slices of curd.
• Using your press's setup (follower, etc.), press the cheese at 10 to 15 pounds for about half an hour.
• If the pressure loosens during this time, tighten it up again.
• Take the cheese out of the mold, turn it over, and put it back in the mold (cheesecloth and all). This makes it pretty on top and bottom.
• You'll need a tray to catch the whey that drains during the pressing.
• Continue pressing overnight (or 12 to 15 hours) with continual pressure, working it up to 35 to 45 pounds for the duration.
• Once again, check frequently if the pressure loosens and adjust the press as necessary. What happens is the cheese gets smaller and shorter, but the press stays in the same position - thus the pressure on the cheese gets relieved, and we need to come in and tighten it up again. Not all presses work like this, but mine does.
• Take the cheese out of the mold.
• Air dry it at room temperature for a few hours or overnight.
• Eat fresh, or age for 1 to 2 weeks in the refrigerator.
• Wax it for longer aging.
• Mild cheddar develops in about 4 weeks, medium in about 2 to 3 months, and sharp in 6 months or more. Allow longer aging times for cheeses made from pasteurized milk (another reason raw is better!).

ALL-CHEDDAR BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
• Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
• Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
• Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
• Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
• Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

CHEDDAR CHEESE SOUP

Steps:

• Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

DIY POWDERED CHEESE

Steps:

• Spread the Cheddar in a thin, even layer on a microwave-safe plate lined with parchment. Microwave in 30-second intervals until the cheese has melted into a firm disc and the fat has rendered out, about 2 minutes.
• Allow the cheese disc to cool slightly, then peel from the parchment and place on a paper towel to cool completely. It will crisp as it cools.
• Once the cheese disc is completely cooled, break it into pieces. Pulse it in a food processor until finely and evenly ground, about 45 seconds. Add the cornstarch and pulse again just to incorporate.
• Store in an airtight container in the refrigerator for up to 3 weeks. Use to flavor popcorn, vegetables, noodles or anything else you would add cheese to!

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

HOMEMADE ROTINI AND CHEDDAR CHEESE

Steps:

• Boil noodles in large pot until al dente.
• Drain noodles and place back in pot.
• While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
• Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
• Serve with salad and bread on the side.

CHEDDAR CHEESE DRESSING

Steps:

• In bowl, combine oil, vinegar, lemon juice, mustard and garlic. Whisk together vigorously.
• Fold in sour cream and mayonnaise; whisk again until thoroughly blended.
• Stir in cheese and green onions. Stir in salt and season with pepper.

CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 400F degrees.
• Combine first 6 ingredients in food processor and blend.
• Add butter and cut in, using pulse, until fine meal forms.
• Transfer to large bowl, mix in cheese.
• (Can be prepared 4 hours ahead, cover and chill).
• Mix enough buttermilk into flour mixture to bind dough.
• Turn out onto floured surface and knead gently until combined, about 10 turns.
• Pat out dough to 3/4" thickness.
• Using 3" biscuit cutter, cut out biscuits.
• Gather scraps, pat out to 3/4" thickness and cut additional biscuits.
• Transfer biscuits to ungreased baking sheet.
• Brush biscuits with egg glaze and sprinkle with poppy seeds.
• Bake until golden brown and firm to touch, about 18 minutes.
• Serve warm.
• Makes about 10 biscuits.

CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheese. Put the butter into a basin and beat until soft, gradually beating in the cheese, and mix to a 'dip' consistency with the milk, wine, or cider. Season to taste and pile into a small serving dish. Garnish with a shake of cayenne or paprika and serve with crudites, crisps, savoury biscuits, or cheese straws.