Farmhouse Cheddar — journal make

Farmhouse Cheddar made from ordinary whole milk, using the journal’s curd-handling method. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 6 h + overnight press
Salt at: curd pH 5.30–5.35
Affinage: 5 weeks, 12–15 °C

Ingredients

Already-pasteurised whole milkOrdinary whole milk, not UHT.: 10 L
MA4001 bulk mother cultureActive MA4001-type bulk starter at 1% of 10 L milk.: 100 mL
Calcium chloride, 30%30% solution; source rate recalculated on 10 L milk.: 3.33 mL
Liquid animal rennet, 200 IMCU/mL69 IMCU/L × 10 L ÷ 200 IMCU/mL, retaining the recorded activity-per-litre rate.: 3.45 mL
Cheese saltAfter milling: 20 g/kg curd

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	mix thoroughly	32	≈6.7predicted, milk	Warm 10 L whole milk gently to 32 °C. Add 3.33 mL of 30% calcium chloride solution and 100 mL active MA4001-type bulk starter; mix gently.
Ripen	45 min; check pH	32	6.58source target, milk; act on measurement	Cover and ripen to planned pH 6.55–6.60.
Rennet	about 60 min; clean break	32	6.5source target, curd	Add 3.45 mL freshly diluted rennet at 200 IMCU/mL, stir gently and stop all movement. Set undisturbed until a clean break; use set strength and measured pH together.
Curd
Cut and rest	5 min heal	32	≈6.6predicted, curd	Cut to 12–15 mm; rest. Use minimal force.
Stir				Skip for this cheese	Gentle stirring accompanies the cook and hold below.
Scald	30–40 min ramp + 20–25 min hold	32 → 38	6.38source target, whey	Warm slowly with gentle stirring. Hold at 38 °C; keep total stirring within about 60–70 min.
Pitch	5 min	38	≈6.4predicted, curd	Allow curds to settle.
Shape
Drain and form	about 1 h	≥22	6.25source target, curd	Drain into ample cloth and hang gently; avoid a small colander.
Warm hold	30–60 min guide; measure	30–32	5.33source target, curd; act on measurement	Keep drained curd warm, turn three times and check acidification. End at curd pH 5.30–5.35.
Mill	until even pieces	30–32	≈5.5predicted, curd	Mill gently; avoid shattering.
Salt	immediately after milling	30–32	5.33source target, curd	Weigh curd and mix in 2.0% salt; hoop immediately.
Press	10 min + 10 min + 8–12 h	22–25	≈5.0predicted, curd	Press 5× wheel weight for 10 min, turn; 10× for 10 min, turn; then 25× for 8–12 h, flipping midway. Avoid trapping whey.
Cave
Affinage	35 days total	14–15 → 12–13	≈5.0make-end baseline; recheck during aging	Days 1–14: 14–15 °C, 85–90% RH, frequent turns. Days 15–35: 12–13 °C, same RH, turn 3–4 times weekly. Wax or vacuum-seal if desired.	Five weeks is the source’s short-age target; flavour and texture vary.

Source and cheese-specific notes

Make records/Farmhouse_Cheddar_Make_Record_2025-10-29.docx; farmhouse cheddar 29 10 2025.txt

Adapted for 10 L ordinary milk. Starter and additive doses below use this actual milk volume. Retain the measured pH and curd-texture endpoints; make times remain guides.

The actual large 50 mm cut was difficult to stir and shattered; use the planned 12–15 mm cut and gentle stirring. End-point holds are controlled by measurement rather than forcing an unrealistic time-to-pH.

The original warm-hold estimate is 30–60 min, but the record entered it at pH 6.20. Allow monitoring to determine whether the planned process is working; do not assume 5.3 is reached on time.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.