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Cheddar Recipe (2 gallons — double as needed) 2 gallons raw milk (*add calcium chloride if using pasteurized 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 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 ma

Its the sourdough of cheese cultures 🧀 🎉 . If youve been reading recipes or hearing people talk about their uber specific cheese recipe and thinking…there must be another way? It wasnt always like this?? . Clabber culture!! A little different/more controlled than just letting milk sit til it clabbers but its not hard. . If you have been wanting to step away from freeze dried cultures or all the cultures confuse you and make you walk away before you even start… comment OLD SCHOOL and i will sen