Red Leicester, a British cheese similar to cheddar, gets its bright orange color from an ungodly amount of annatto. Typically, Red Leicester is aged for 6 months or longer, but I tasted this one at 3 months. While it had aged perfectly well in a vacuum-sealed bag, if you have a press that's strong enough to get a tightly-closed rind, try aging the cheese in lard-soaked cloths, a method that makes for a more traditional cheese.

Get the printable recipe PDF here: [ Ссылка ]

To get Splashed!, the weekly newsletter, go here: [ Ссылка ]

RECIPE and INGREDIENTS
Recipe Inspiration from Home Cheesemaking: [ Ссылка ] (Amazon)
Liquid Calcium Chloride (if using pasteurized milk): [ Ссылка ] (New England Cheesemaking Company)
Rennet: [ Ссылка ] (New England Cheesemaking)
Annatto Cheese Coloring: [ Ссылка ] (New England Cheesemaking)
How To Make Clabber: [ Ссылка ] (blog)
How to Make Clabber: [ Ссылка ] (YouTube)
How To Make A Saturated Salt Brine: [ Ссылка ] (YouTube)

TOOLS and EQUIPMENT
8-gallon soup pot: [ Ссылка ] (Webstaurant)
Stainless Steel Slotted Spoon: [ Ссылка ] (Amazon)
Curd Knife: [ Ссылка ] (Amazon)
Large Balloon Whisk: [ Ссылка ] (Amazon)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
Cheese Press: [ Ссылка ] (New England Cheesemaking)
Large Cheese Mold: [ Ссылка ] (New England Cheesemaking)
Bamboo Mats: [ Ссылка ] (Amazon)
Vacuum Sealer (the one I use is currently out of stock): [ Ссылка ] (Amazon)
Wevac Vacuum Sealer bags: [ Ссылка ] (Amazon)

CHAPTERS
00:00 Red Leicester Cheese
00:12 The Milk
00:27 Cultures
01:17 Annatto
01:47 Rennet
02:08 Cutting the Curd
02:25 Cooking and Stirring
04:24 Pouring off the Whey
04:37 Draining
05:30 Cheddaring
06:23 Milling and Salting
06:50 Pressing
08:46 Air Drying
10:09 Aging
11:47 Tasting
13:39 The Melt Test

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@milkslinger.com

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

свернуть