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Ever wondered how we make our fresh cheese curds? We start with a cheddar cheese! At 2am this morning, we pumped fresh milk directly from milking our cows into the creamery and start the process of pasteurizing and cheese making. After the cheese moves through separating the curds and whey, it goes through a process called cheddaring, where the cheese is made into loaves and pressed to expel the whey. After the cheese has dropped to the correct ph level, we put the loaves into our curd mill, and
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Ever wondered how we make our fresh cheese curds? We start with a cheddar cheese! At 2am this morning, we pumped fresh milk directly from milking our cows into the creamery and start the process of pasteurizing and cheese making. After the cheese moves through separating the curds and whey, it goes through a process called cheddaring, where the cheese is made into loaves and pressed to expel the whey. After the cheese has dropped to the correct ph level, we put the loaves into our curd mill, and
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Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into
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Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into
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