How To Make A Simple Farmhouse Cheddar Cheese

Sanitize all equipment by boiling a big pot of water and soaking utensils for 15 minutes.

Pour 3 gallons of cold raw goat's milk into a sanitized stainless steel pot and stir to mix the milk and cream thoroughly.

Dilute 1/4 teaspoon of calcium chloride in 1/4 cup of cold water and mix it into the cold milk.

Heat the milk to 86°F using a water bath in the sink, stirring consistently to ensure even heating.

Sprinkle 1/4 teaspoon of mesophilic culture on the surface of the milk and let it hydrate for 2 minutes before mixing it in gently for about a minute.

Let the milk rest undisturbed for 90 minutes to allow the culture to ripen.

Check the temperature of the milk to ensure it is still at 86°F before proceeding.

Dilute 3/4 teaspoon of liquid rennet in 3/4 cup of cold water and stir it into the milk using a slotted spoon, ensuring it is well dispersed.

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