I said in the previous post that I was going to try a cheddar, but I didn’t have the correct culture for it. I had some MM100 culture which is good for a Gouda, and is very similar to making a cheddar.
I heated to 90F, at which point I added the culture (MM100 from Choozit, 1/8 tsp). After I let it ripe for 10 minutes, I added the rennet, about 3/4 tsp diluted in 1/2 cup of cold water.
After waiting and cutting the curd, and cooking it, I scooped it out in my mold.
Now all we need to do is wait a few months…