Looking to add a savory and smoky twist to your cooking? Look no further than this delightful recipe for Smoked Cheddar Cheese. This versatile ingredient can elevate any dish with its rich flavor and smooth texture. Whether you’re planning a cozy night in or hosting a gathering with friends, smoked cheddar cheese is sure to be a crowd-pleaser. Let’s dive into how to create this delicious cheese at home.
**Smoked Cheddar Cheese**
**Ingredients:**
– 1 gallon of whole milk
– 1 packet mesophilic starter culture
– 1/4 teaspoon liquid calcium chloride
– 1/4 teaspoon liquid rennet
– 1 1/2 tablespoons cheese salt
– 1 tablespoon liquid smoke flavoring
**Instructions:**
1. Heat the milk: In a large pot, gently heat the milk to 86°F over medium-low heat, stirring occasionally to prevent scorching.
2. Add the starter culture: Sprinkle the mesophilic starter culture over the milk and let it rehydrate for 1 minute. Stir gently in an up-and-down motion for 1 minute to fully incorporate.
3. Ripen the milk: Cover the pot and let the milk sit undisturbed for 1 hour, maintaining the temperature at 86°F.
4. Add calcium chloride: Dilute the liquid calcium chloride in 1/4 cup of water. Stir gently into the milk for 1 minute.
5. Add rennet: Dilute the liquid rennet in 1/4 cup of water. Pour into the milk and stir in an up-and-down motion for 1 minute.
6. Form curds: Cover the pot and let the milk set for 60 minutes, maintaining the temperature. Check for a clean break after this time.
7. Cut curds: Using a long knife, cut the curds into 1/4-inch cubes.
8. Cook curds: Slowly heat the curds to 102°F over the course of 30 minutes, stirring occasionally to prevent matting.
9. Drain curds: Let the curds settle for 5 minutes, then pour them into a colander lined with cheesecloth. Let drain for 15 minutes.
10. Add salt and smoke flavoring: Mix the cheese salt and liquid smoke flavoring into the curds.
11. Press the cheese: Place the curds back into the cheesecloth in a cheese mold. Press at 10 pounds for 30 minutes. Flip, and press at 20 pounds for 3 hours, flipping halfway through.
12. Age the cheese: Remove the cheese from the mold, pat dry, and air dry at room temperature for 2 days. Then, wax the cheese and let it mature in the refrigerator for at least 2 weeks before enjoying.
Indulge in the rich, smoky flavor of your homemade smoked cheddar cheese. Use it in sandwiches, salads, or as a delightful snack on its own. Experiment with different dishes and share this delicious creation with your loved ones. Enjoy the satisfaction of creating your own artisanal cheese at home – it’s a delightful addition to any culinary repertoire!