butter cheese

Learn how to make cheese at home! This Butter Cheese recipe will make a semi-firm cheese with a smooth mild paste that children love! It&#039;s great for snacking and makes a killer toasted cheese sandwich.

Butter Cheese Recipe

gallons milk, (do not use ultra high temp pasteurized)

½ teaspoon Thermo C thermophilic culture

animal rennet

½ gallon saturated brine, (18%)

Warm milk to 102F. 

Add culture. Stir 2 minutes. Cover and maintain temperatures 40 minutes. 

Stir in rennet 30 seconds. Coagulate 30 minutes. Check for clean break.

Cut curds ½”. Heal curds 5 minutes. 

Heat 2 gallons water to 125F.

Stir the curds for 20 minutes, maintaining temperature. Settle the curds for 5 minutes. 

Remove half of the whey. Stir the curds to break up any clumps.

Using your mug or measuring glass, add warm water to the original level till temp is 108F, stirring with each addition to keep the curds from clumping.

Stir the curds more quickly than before for 10 minutes. Allow them to settle to the bottom for 10 minutes. 

Transfer the curds to your prepared mold lined with cheesecloth. Place the follower on top of the curds in the mold. Instead of putting the mold into your press, put it back into the whey.

Press under the cheese under the whey at about 5 lbs for 15 minutes. (I fill a half gallon mason jar with water and set it on top, rebalancing it as necessary.)

Remove the mold from the whey. Remove the cheese from the mold. Flip it, redress, and put it back into the mold.

Press the cheese in your press at 15 lbs for 30 minutes.

Flip and redress the cheese and press at 25 lbs overnight.

Create an 18% saturated brine (½ gallon water or whey to  1 ¼ lbs of salt).  Cool to room temperature.

Brine the cheese for 16 hrs; flipping halfway.

Air dry 3-4 days, turning twice daily.

Vac seal the cheese and age one month 

Learn how to make your own cheddar cheese at home!

Cheddar Cheese Recipe

gallons milk, (preferably raw)

¼ teaspoon mesophilic culture, (MA 4000 series)

annatto, (optional)

2.6% sea salt

Butter, (melted, for cloth bound)

Warm milk to 88F. Remove the pot from the heat.

Add in the mesophilic culture and annatto. Stir 2 minutes.

Cover and maintain the temperature for 1 hour.

Stir in the rennet 30 seconds. You do not need to dilute the rennet in water for small batch cheese. Stir slowly, but throughly. Stop the motion of the milk with your ladle.

Coagulate the milk for about 40-50 minutes. If you are using a flocculation cap place it on the milk and begin checking for flocculation after 12 minutes. Mark the time elapsed. Multiply that number by 3 then subtract the flocculation time from the product. (Example: Flocculation time of 15 minutes; 15x3=45; 45-15=30 more minutes of coagulation.)

Check for a clean break.

Cut the curds to ¼”. Cut in a grid then on the diagonal the depth of the pot in all 4 directions.

Allow the curds to rest and heal for 5 minutes to lock in moisture. Skip this step if you want a dry cheddar.

Return the pot to the heat and warm to 95F over the course of 30 minutes.  Stir continuously, beginning with slow stirring and increase speed as the curds toughen up.

Heat the curds to 102F in 15 minutes, stirring fairly rapidly.

Maintain the temperature and stir for a final 15 minutes. Stir as quickly as you can.

Test the curds by squeezing them in the palm of your hand. They should hold together in a clump yet break apart when rubbing them with your thumb.

Pitch the curds for 5 minutes and allow them to sink to the bottom.

Meanwhile, prepare a waterbath to keep your curd warm during the cheddaring process. I use my kitchen sink filled with hot water &amp; 2- half gallon mason jars filled with water to weigh the pot down.

Remove the whey from the pot.

NOTE: Try to maintain a 102F temperature for the cheddaring process.

Cut the curd mass in the bottom of the pot into 4 blocks and stack them on top of each other.

Place the covered pot in the water bath &amp; weigh it down.

Stack and flip every 15 minutes for 1 hour until the curds have the consistency of cooked chicken breast. Drain any whey in the bottom when flipping the curds. (This is a total of 4- 15 minutes with 3 flip/stacks.)

Weigh &amp; make a note of the curd mass.

Quickly cut the curds into 1” cubes so you don&#39;t lose too much temperature.

Using a micro digital scale, weigh out 2.6% of the curd mass in salt.

Add the salt to the cubed curds in 2 phases with 5 minutes between additions. Place the pot back in the waterbath between saltings.

Prepare your cheese press between saltings.

Quickly transfer salted curds to a cheesecloth lined hoop.

Press at 20 pounds pressure for 15 minutes.

Remove the cheese from the hoop, flip, and redress in the cheesecloth.

Return the cheese to the press and apply 60 pounds of pressure overnight.

In the morning, remove the cheese, flip, and redress a final time. Return it to the press and apply  80 pounds of pressure until the cheese has been in the press for a total of 24 hours.

Transfer the cheese to a cheese mat and air dry for 2-3 days, flipping twice daily.

Was the cheese for the aging or apply a cloth bandage rind using clean cotton fabric and melted butter.

Age the cheese in a cheese fridge at 55F and 80% humidity for 4-6 weeks for mild cheddar and 3 months or more for sharp cheddar.

I have watched a few Vids on U.Y.T, I like to read, I can do it much faster. I love this Homemade Cheddar-Cheese-recipe-How-to-make-at-home.  I was only left to think about the verb "Pitch" after referring to testing via Pack and thumb test before Cheddaring. 
I brew Beer and am blesse,d to own a 7gallon Kettle and a 5gallon Kettle where I can 'Maria' the 5 into the 7 for my water batch, where ONE wants to maintain 102ºf while Cheddaring for 3-4flips.
I thought the weight was a challenge since I have a Press that has no gauge and uses a Main Screw to tighten. Heads Up if this is in your Wheelhouse. I headed over to a dealer of Presses. . .What a Rabbit Hole.
Anyhow, the Seller refers to PH, Humidity, Accuracy even a Full Moon. LOL The Point being is weight has been passed down via converting a Dutch press hence why most of us do not know using screw type(s), unless using Barbells. #50's LOL.
Okay no poking fun at the Author, I am laughing about trying to do it over here with my rig. Big Ol #50lbd Plate... So the Bottom Line was Screw it down FIRM and go another 1/4 turn, go in and give it a check in 15, Whey should be excreting and check the firmness of the Screw, snug if need be. Making Cheese is an ART as I make all I Eat and Drink. You will make more and get the feel, you won't ruin your cheese via Pressure or Pounds. I have only made it 3 times thus far and still have to check back on instructions. 

Unsanitary Conditions is your worst enemy, Practice Universal Safety as One does for grafting, animal husbandry, Commercial Kitchen. Yes Whey. I love Star San in my Spray Bottle,

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Cheddar Cheese Recipe

Top 2 butter cheese recipes from across the web

The most viewed butter cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Butter Cheese Recipe

Cheddar Cheese Recipe

The most viewed butter cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine