Stirred Curd Cheddar 2

From SackWiki

Level of difficulty:
Prep time: 7 hours
Long press time: 24 hours

This is a medium-difficulty cheddar. It should age from 2-6 months.

Ingredients: 
 
  2 gallons whole milk
  1 packet direct-set mesophilic starter
  4 drops cheese coloring (optional)
  3/4 tsp liquid rennet
  2 tbsp salt
  cheese wax
 
Procedure:
  
  Heat milk at Med on stove until 90F.
  Turn off heat.
  Add starter and stir well for 1 minute.
  Cover and allow the milk to ripen for 45 minutes.
  If desired, mix coloring in 1/4 cup cool water and pour into milk.  Stir well.
  Make sure the milk is still at 90F.
  Mix rennet in 1/4 cup cool water and pour into milk.
  Cover and let set at 90F for 45 minutes or until curd gives a clean break.
  Cut the curd into 1/4" cubes.
  Allow the curds to set for 15 minutes.
  Heat curds slowly to 100F in a water bath (over 30 minutes), while stirring gently.
  Once the curds are at 100F, maintain 100F and continue to stir for 30 minutes.
  Let set for 5 minutes.
  Pour the curds into a cheesecloth-lined colander.
  Drain for several minutes (but not too long, or the curds will mat).
  Put curds back into bot and stir briskly, separating any matted curds.
  Add salt and gently mix well.  
  Keep the curds at 100F for one hour, stirring every 5 minutes to prevent matting.
  Firmly press the curds into a 2-lb mold lined with cheesecloth.
  Apply 15 lbs of pressure for 10 minutes.
  Remove the cheese from the mold and remove the cloth.
  Turn cheese over and re-dress.
  Apply 30 lbs of pressure for 10 minutes.
  Remove the cheese from the mold and remove the cloth.
  Turn cheese over and re-dress.
  Apply 40 lbs of pressure for 2 hours.
  Remove the cheese from the mold and remove the cloth.
  Turn cheese over and re-dress.
  Apply 50 lbs of pressure for 24 hours.
  Remove the cheese from the mold and remove the cloth.
  Air dry at room temperature for 2-5 days until a nice rind has developed 
    and the surface is quite dry.  Turn the cheese several times a day.
  Wax the cheese.
  Age at 45-55F for 2-6 months.

I have not yet made a plain version of this recipe, but I have made several flavored versions. See the main recipe list for details.