Cheese Making in the Suburbs of South Africa: The Rainbow Nation by Ross Nona

Author:Ross, Nona
Language: eng
Format: epub
Publisher: Partridge Publishing Africa
Published: 2014-10-24T23:00:00+00:00

Figure 10. Quick Cheddar and Gouda air-drying.

Recipe 8 Quick Cheddar

Ingredients

• 9 l full-cream cow’s milk

• ¼ tsp culture (high acid)

• ½ tsp rennet

• 1 tbsp flake salt

Method

1. Heat milk in a large cooking pot over low/medium heat till 32.2ºC.

2. Add culture by whisking it in. Ripen for 1 hour.

3. Slowly add rennet, stirring for 5 minutes with a whisk.

4. Allow it to set for 1 to 2 hours.

5. Cut it into 1.25-millimetre (½-inch) cubes. Let it rest for 15 minutes to firm.

6. Carefully place curds in the cheesecloth-lined moulds.

7. Place it back on heat and slowly raise temperature to 38.8ºC. This should take 45 minutes. Gently stir the curds—this time, every few minutes to prevent matting.

8. Pour curds through a cloth and drain them.

9. Place curds back in the pot and work in the salt well. Separate any curds that are matted.

10. Cook the curds at 38.8ºC for a further hour. Keep stirring the milk every few minutes for 1 hour, then remove it from heat.

11. Press with 18-kilogram pressure for 3 hours, then turn and place it in clean cloth and press again with 22-kilogram pressure for 24 hours.

12. Place cheeses on mat and air-dry for five days till dry to the touch.

13. At this stage, wax your cheese and store at the bottom of the fridge till ripened—around three months or longer.

14. Cheddar may be eaten sooner, and if it is the first time you are making it, then it is advisable to try earlier to see if you have the aging of the Cheddar correct.

15. If you are on the right track, then start aging your Cheddar for longer times. Good luck.

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