Before you leave a bunch of comments, yes I realize traditional cheddar uses cow milk. Many people around the world have access to only goat milk, so we try to get a similar result with the milk we have.

For this cheese, we used the cheddaring method that is unique to cheddar-style cheeses rather than doing a stirred curd. This is slightly more difficult that the stirred curd method and takes a bit more practice to get your moisture and pH right.

Supplies:
Rennet: [ Ссылка ]
Culture: [ Ссылка ]
Ladle: [ Ссылка ]
Large Pot: [ Ссылка ]
Cheese Cloth: [ Ссылка ]
Medium Cheese Mold: [ Ссылка ]

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Recipe:
[ Ссылка ]

Need something to listen to while making cheese? We recommend Audible! Use our link to get a 30 day free trial and support us in the process: [ Ссылка ]

Music:
Relaxing Piano Improvisation by Alexander Nakarada
Link: [ Ссылка ]
License: [ Ссылка ]

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