Sastojci: 16 L punomasnog mleka (pasterizovanog, nehomogenizovanog, nemojte koristiti ultra pasterizovano), 2.5 g mezofilne kulture, 2.5 ml kalcijum hlorid tecni (30% rastvora) + 60 ml nehlorisane vode, 2.5 ml ili ½ kasicice annatto boja (achiote pasta) + 60 ml nehlorisane vode, 4.5 ml tecno sirilo (dupla jacina) + 60 ml nehlorisane vode, 40 g soli za sir ili nejodizirane soli.
Potrebno: termometar za hranu, plasticna kantica precnika 21.5 cm (8.5 inches) sa rupama na dnu + gaza, veliki lonac, merice za hranu pola kasicice i kasicica, 2 ili 3 osobe za mesanje ili jedna kojoj ce otpasti ruka ;), susi podloga, velika kasika - kutlaca, dugacak, sirok i ostar noz.
Priprema:
1. Mleko sipati u lonac.
2. Zagrevati od 30 C do 32 C (86 F do 90 F) mesati od vrha prema dnu da se ravnomerno greje.
3. Dodati mezofilnu kulturu na vrh mleka i ostaviti da stoji 1 minut.
4. Velikom kasikom, mesati 1 minut, od vrha ka dnu.
5. Poklopiti lonac i ostaviti 1 sat (iskljucen sporet). Pokriti cebetom ili debljim peskirom, da sacuva toplotu od 30 C (86 F).
6. Pet minuta pred istek 1 sat, pomesati kalcijum hlorid sa vodom i promesati.
7. Pomesati annatto boju i vodu i promesati.
8. Pomesati sirilo i vodu i promesati.
9. U mleko sipati kalcijum hlorid i mesati 1 minut od vrha ka dnu lonca.
10. Sipati anato boju u mleko i mesati 1 minut od vrha do dna lonca.
11. Sipati sirilo u mleko i mesati 1 minut od vrha do dna lonca.
12. Sirilo se stavlja na kraju jer zgrusava mleko.
13. Poklopiti lonac i ostaviti da stoji 45 minuta. Pokriti cebetom ili debljim peskirom.
14. Proveriti da li je dobro. Uzeti dugacak i sirok noz, raseci po kiselom mleku oko 3 cm. Podvuci noz ispod rasecenog dela i ako se kiselo mleko razdvojilo na pola - cvrst, bez tecnosti da se razliva, gotovo je. Ako nije cvrsto ostaviti da stoji jos 15 minuta, pa ponoviti proveru, na drugom mestu kiselog mleka.
15. Istim nozem iseci kiselo mleko na kocke pola cm, sve do dna serpe. Vertikalno po sirini i duzini zatim horizontalno, po duzini i po sirini - postaviti noz pod uglom od oko 25 stepeni i seci.
15b. Poklopiti i ostaviti 5 minuta.
16. Ukljuciti sporet na nisku temperaturu (2) i zagrevati polako do 39 C (102 F), oko 30 minuta. Spatulom, polako i veoma lagano mesati. Ici prvo oko ivica serpe, i samo malo pomerati spatulu, kao da hocete da odlepite koru od pleha.
17. Zatim se polako, pomerati od ivica serpe ka sredini i veoma lagano mesati svo vreme.
Ako naidjete na neku vecu kocku, spatulom je prepoloviti na pola.
18. Posle 15 minuta kocke ce biti cvrsce pa mozete mesati za nijansu jace.
Znaci, mesati svo vreme, oko 30 minuta tj. dok se ne dostigne temperatura od 39 C (102 F).
19. Na toj temperaturi, 39 C (102 F), mesati jos 45 minuta. Non-stop.
20. Ostaviti da stoji 5 minuta, da kockice padnu na dno serpe.
21. Pazljivo odneti serpu do sudopere.
22. Pazljivo izliti tecnost (koliko moze) u sudoperu u koju ste stavili cediljku.
23. Poklopiti lonac i ostaviti da stoji 15 minuta.
24. Ponovo izliti koliko moze tecnosti.
25. Poklopiti lonac i ostaviti da stoji 15 minuta.
26. Ponovo izliti koliko moze tecnosti.
27. Napuniti sudoperu toplom vodom, 38 C (100 F).
28. Na papir napisati 0 min., 15 min., 30 min., 45 min., 60 min., 75 min., 90 min., 105 min., 120 min.
29. Staviti lonac u sudoperu. Ostrim nozem iseci na dva mesta. Jednu trecinu mase staviti preko srednjeg dela - trecine. Trecu trecinu staviti preko prve i druge trecine. Poklopiti i ostaviti 15 minuta.
30. Procediti tecnost.
31. Okrenuti delove sira. Ono sto je bilo na dnu lonca stavite gore. Pokriti i ostaviti 15 minuta.
32. Ponavljati svakih 15 minuta u roku od 2 sata. Koristiti papir da znate koliko puta ste ponovili postupak.
Uvek menjati mesta siru. Ono sto je bilo u sredini neka bude na vrhu i tako u krug.
Takodje, pratite temperaturu vode da bude 38 C (100 F).
33. Pripremiti kanticu sa gazom. U kanticu staviti gazu, da prelazi ivice kantice za oko 20 do 25 cm.
34. Ostrim nozem iseci na 2 cm do 4 cm trake.
35. Posoliti sir. Posuti pola kolicine po siru. Promesati cistim rukama.
36. Posuti ostatak po siru i opet promesati rukama.
37. Staviti sir u kanticu sa gazom.
Potrebno je da temperatura sira bude topla, da bi kocke sira mogle da se vezu - spoje.
37b. Staviti kanticu u pleh. Tecnost ce izlaziti.
38. Preklopiti deo gaze koji je visio preko sira.
39. Staviti tanjir naopako - dno da bude na vrhu ili plasticni tanjir. Na to stavite posluzavnik.
40. Preko staviti tezinu od 15 kg (33 pounds) Ili kamen ili tegove. Ostaviti 30 minuta.
41. Pazljivo okrenuti sir. Zamotati gazom. Ostaviti da stoji jos 30 minuta.
Kantica je i dalje u plehu.
42. Preko staviti tezinu od 35 kg (75 pounds) Ili kamen ili tegove. Ostaviti 5 sati.
Kantica je i dalje u plehu.
43. Pazljivo okrenuti sir. Zamotati gazom.
44. Preko staviti tezinu od 35 kg (75 pounds) Ili kamen ili tegove. Ostaviti da stoji jos 8 sati ili preko noci.
Kantica je i dalje u plehu.
Zrenje cedar sira
45. Cedar sir staviti na plasticnu resetku ili tacnu sa prorezima oko 1 cm do 1.5 cm sirine i 2 do 3 cm duzine ili na susi podlogu.
46. Ostaviti na sobnoj temperaturi 5 dana da se susi. Svakog dana dva puta okrenuti sir.
Ako sir ne vakumirate
47. Ostaviti na temperaturi 10 C do 13 C (50 F do 55.4 F) 30 dana da se susi. Svakog dana, dva puta okrenuti sir.
48. Ostaviti na temperaturi 10 C do 13 C (50 F do 55.4 F) 4 do 6 meseci (a mozete i 12 meseci ili 24) da se susi. Svakog 3 do 4 dana, dva puta okrenuti sir. Relativna vlaznost vaduha 85%.
Tokom vremena stvorice se budj na povrsini sira.
49. Takodje cedar sir mozete upakovati u vakum pakovanje. Ostavite cedar sir 7 dana da se susi, sa okretanjem dva puta na dan, pa onda zapakujte u vakum.
Ne zaboravite prevrtanje sira iz koraka 47 i 48.
50. Nakon zrenja, ako niste vakumirali sir, isecite nozem ubudjali deo i bacite.
Ingredients: 16 L of whole milk (pasteurized, non-homogenized, do not use ultra-pasteurized), 2.5 g of mesophilic culture, 2.5 ml of liquid calcium chloride (30% solution) + 60 ml of non-chlorinated water, 2.5 ml or ½ teaspoon of annatto color (achiote paste) + 60 ml of non-chlorinated water, 4.5 ml of liquid rennet (double strength) + 60 ml of non-chlorinated water, 40 g of cheese salt or non-iodized salt.
You will need: a food thermometer, a plastic bucket with a diameter of 21.5 cm (8.5 inches) with holes in the bottom + cheesecloth, a large pot, measuring spoons for food, half a teaspoon and a teaspoon, 2 or 3 people for mixing or one whose hand will fall off ;), a sushi mat, a large spoon - a ladle, a long, wide and sharp knife.
Preparation:
1. Pour the milk into the pot.
2. Heat from 30 C to 32 C (86 F to 90 F) mix from top to bottom to heat evenly.
3. Add the mesophilic culture to the top of the milk and let it stand for 1 minute.
4. With a large spoon mix for 1 minute, from top to bottom.
5. Cover the pot and leave for 1 hour (stove off). Cover with a blanket or a thicker towel, to preserve the heat of 30 C (86 F).
6. Five minutes before the end of 1 hour, mix in calcium chloride with water and stir.
7. Add annatto color to water and stir.
8. Add rennet to water and stir.
9. Pour calcium chloride into the milk and stir for 1 minute from top to the bottom.
10. Pour annatto color into the milk and stir for 1 minute from the top to the bottom of the pot.
11. Pour the rennet into the milk and stir for 1 minute from the top to the bottom of the pot. No more than 1 minute.
12. The rennet is added at the end because it coagulates the milk.
13. Cover the pot and let it stand for 45 minutes. Cover with a blanket or a thicker towel.
14. Check if it is good. Take a long and wide knife, cut sour milk about 3 cm. Slide the knife under the cut part and if the sour milk splits in half - solid, without liquid spilling, it's done. If it is not firm, let it stand for another 15 minutes, then repeat the check, in another place of sour milk.
15. Use the same knife to cut sour milk into half-cm cubes, all the way to the bottom of the pot. Vertically by width and length, then horizontally, by length and by width - position the knife at an angle of about 25 degrees and cut.
15b. Cover and leave for 5 minutes.
16. Turn on the stove to low temperature (2) and heat slowly to 39 C (102 F), about 30 minutes. With a spatula or spoon stir slowly and very gently. Go first around the edges of the spoon, and move the spatula just a little, as if you want to peel off the crust from the baking pan sides.
17. Then slowly, move from the edges of the pot towards the middle and stir very gently all the time.
If you come across a larger cube, use a spatula or spoon to cut it in half.
18. After 15 minutes, the cubes will be firmer, so you can stir a bit harder.
So, stir the whole time, about 30 minutes, that is. until a temperature of 39 C (102 F) is reached.
19. At that temperature, 39 C (102 F), stir for another 45 minutes. Non-stop.
20. Let it stand for 5 minutes, so that the cubes fall to the bottom of the spoon.
21. Carefully take the pot to the sink.
22. Carefully pour the liquid (as much as possible) into the sink where you put the colander.
23. Cover the pot and let it stand for 15 minutes.
24. Pour out as much liquid as possible.
25. Cover the pot and let it stand for 15 minutes.
26. Pour out as much liquid as possible.
27. Fill the sink with warm water, 38 C (100 F).
28. Write on the paper 0 min., 15 min., 30 min., 45 min., 60 min., 75 min., 90 min., 105 min., 120 min.
29. Put the pot in the sink. Cut in two places with a sharp knife. Put one third of the mass over the middle part - one third. Place the third part over the first and second thirds. Cover and leave for 15 minutes.
30. Strain the liquid.
31. Turn the pieces of cheese. Put what was at the bottom of the pot on top. Cover and leave for 15 minutes.
32. Repeat every 15 minutes within 2 hours. Use paper to keep track of how many times you have repeated the process.
Always switch places with cheese. What was in the middle should be at the top and so on in a circle.
Also, keep the water temperature at 38 C (100 F).
33. Prepare a bucket with cheesecloth. Place cheesecloth in the bucket, so that it exceeds the edges of the bucket by about 20 to 25 cm.
34. With a sharp knife, cut into 2 cm to 4 cm strips.
35. Salt the cheese. Sprinkle half the amount over the cheese. Mix with clean hands.
36. Sprinkle the rest over the cheese and mix again with your hands.
37. Put the cheese in a bucket with cheesecloth.
It is necessary that the temperature of the cheese be warm, so that the cheese cubes can bond - join.
37b. Place the bucket in the tray. Liquid will come out.
38. Fold the part of the cheesecloth that was hanging over the cheese.
39. Put the plate upside down - the bottom should be on top or a plastic plate. On top of that, put a platter.
40. Put a weight of 15 kg (33 pounds) over it, either a stone or weights. Leave for 30 minutes.
41. Carefully turn the cheese. Wrap with cheesecloth. Let it stand for another 30 minutes.
The bucket is still in the baking pan.
42. Put a weight of 35 kg (75 pounds) over it. Either a stone or weights. Leave for 5 hours.
The bucket is still in the pan.
43. Carefully turn the cheese. Wrap with cheesecloth.
44. Put a weight of 35 kg (75 pounds) over it. Either a stone or weights. Let it stand for another 8 hours or overnight.
The bucket is still in the pan.
Aging of cheddar cheese
45. Place the cheddar cheese on a plastic grid or tray with slits about 1 cm to 1.5 cm wide and 2 to 3 cm long or on a sushi mat.
46. Leave at room temperature for 5 days to dry. Turn the cheese twice every day.
If you are not vacuuming cheese
47. Leave at 10 C to 13 C (50 F to 55.4 F) for 30 days to dry. Every day, turn the cheese twice.
48. Leave at a temperature of 10 C to 13 C (50 F to 55.4 F) for 4 to 6 months (or up to 12 months) to dry. Every 3 to 4 days, turn the cheese twice. Relative humidity of air 85%.
Over time, mold will form on the surface of the cheese.
49. You can also pack cheddar cheese in vacuum packaging. Leave the cheddar cheese to dry for 7 days, turning it twice a day, and then pack it in a vacuum.
Don't forget turning cheese from steps 47 and 48.
50. After aging, if you did not vacuum the cheese, remove the mold and throw it away.
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