Making cheese does not have to take all day, age for months or be complicated with this clabber culture farmhouse cheddar cheese recipe.

If you haven’t read the post or watched the video I made about budget cheese making supplies I highly recommend you do so first. Farmhouse cheddar cheese is a wonderful cheese to make weather you are a beginner or an experience cheese maker. It is especially great to make as a first cheese because it only ages for three weeks instead of months.

Ready to eat in weeks instead of months

One of the reasons I waited so long to learn to make cheese is I was overwhelmed with the process and I didn’t want to wait months to find out if what I did was correct or not. I wish I had learned about farmhouse cheddar cheese sooner, I think it would have pushed me to start cheese making months prior.

Though this cheese only has to aged for three weeks it can age for much longer up to year should be fine. I have yet to age one past a month simply because we eat it far to quickly for it to last that long.

Clabber culture instead of freeze dried culture

Clabber culture has been almost life changing for me. It sounds a bit dramatic to say it, but learning about clabber is what started me on this cheese making journey which has already saved us over a hundred dollars in the past five months. One of my favorite things about clabber is that you can use it to culture any type of cheese you want to make. This means that you don’t have to worry about having the right culture on hand.

Clabber will change how you view cultured dairy as you work with it. I absolutely love it as I am sure you can tell.

Farmhouse cheddar cheese

Watch the video above for detailed instructions and feel free to print out this recipe to use again and again. I wrote the recipe for 1 gallon of milk but scale it up for however many gallon of milk you are using.

Clabber culture farmhouse cheddar cheese

No Ratings

This cheese will become a family favorite!

Ingredients

1 gallon of milk
1/4 cup clabber culture
1/4 tsp. Rennet
Salt

Instructions

Heat your milk up to 90 degrees Fahrenheit
Add 1/4 cup clabber culture to milk and stir in
Add 1/4 cup. rennet to 1/4 cup. cool water and stir into milk for 20 seconds.
Let milk stand for 40 minutes or until a clean break happens
Cut curd into 1" cubes and let rest for 5 minutes
Turn cheese on to low heat while whisking continually until it reaches 101 degrees Fahrenheit
Let the curd rest while you prepare your cheese mold.
Place a clean cheese cloth into a clean cheese mold and place either in your cheese press or on a kitchen drain board.
Carefully pour off the excess whey and place cheese curd into cheese mold
Press cheese with very light pressure for 5 minutes then at moderate pressure for another 5 minutes.
Press at moderate pressure for 24 hours flipping 4 times if possible.
Remove cheesecloth and place cheese into salty brine, brine for 24 hours
Dry cheese on your counter for several days until dry, flipping at least once a day
Vacuum seal cheese and place into your refrigerator to age for at least 3 weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.