Homemade Raw Cheddar Cheese
They say this cheddar gets better with age. I don't know about that because we ate this homemade raw cheddar cheese fresh. For those of you without a cheese pre
Ingredients
- 2 to 4 gallons raw and/or whole milk (I used goat milk)
- 1/4 teaspoon mesophilic culture (I used Danisco MA19, can also use MA4001)
- 3/4 tablespoons vegetable rennet (good quality*)
- 1 to 2 tablespoons sea salt (to taste)
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