We Made Cheddar Cheese At Home! Y’all Need To Try It Just Once!

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and budget-friendly.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural option and widely available.

Fill the bottom pot of a double boiler with water until the top pot floats.

Pour 3 gallons of fresh raw milk into the top pot of the double boiler.

Heat the milk on low medium until it reaches 95°F, stirring with a wooden spoon.

Measure out 1 teaspoon of rennet and mix it with 1/2 cup of bottled or filtered water that has been warmed in the microwave for 15-30 seconds.

Measure out 1/2 cup of plain Greek yogurt and warm it in the microwave for about 30 seconds.

Once the milk reaches 95°F, add the warmed yogurt to the milk and mix well.

Remove the pot from the double boiler and let it sit for 15 minutes.

After 15 minutes, remix the rennet and water mixture and pour it into the milk, mixing well.

Let the mixture sit undisturbed for 1 hour until it thickens like Jell-O.

Prepare a roasting pan to catch whey by placing a strainer on top and lining it with cheesecloth.

After 1 hour, cut the curds into small squares using a big knife.

Gently stir the curds to release whey.

Cooking Techniques

Equipment Needed

Allergens