Stirred-curd Cheddar – We Love God!

Whenever the true message of the cross is abolished, the anger of hypocrites and heretics eases…and all things are in peace. This is a sure token that the devil is guarding the entry of that house, and that the pure doctrine of God's Word has been taken away. The church, then, is in the BEST state when Satan assaileth it on every side…both with subtle sleights, and outright violence. And (likewise) it is in the WORST state, when it is most at peace!

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cheese	1	Servings

INGREDIENTS

		Milk
		Buttermilk
		Rennet
		Salt

INSTRUCTIONS

From: Kim Pratt <pratt@olympus.net>  Date: Fri, 25 Aug 95 08:03:21 PDT
1. Heat milk to 90 degrees, add  culture (1/2c buttermilk per 2 gals
milk), cover and hold at 90  degrees for 45 minutes.  2. Add rennet,
hold at 90 degrees for 45 minutes.  3. Cut curds and let sit 15
minutes.  4. Stir curds and warm to 100 degrees over the next 30
minutes.  5. Hold for 30 minutes at 100 degrees.  6. Drain curds and
put back in put.  7. Add salt (1T per gallon milk) and stir to mix it
in, separating  curds.  8. Allow curds to sit at 100 degrees for 1 hour
(stir when necessary  to keep curds from sticking together)  9. Press
curds and allow to dry 2-3 days  10. Wax curd and age (2-6 months, even
longer for sharp cheese)  REC.FOOD.RECIPES ARCHIVES  /EGGS  AGE CHEESE
2-6 MONTHS  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 8.6mg Sodium: 490.8mg Potassium: 298.9mg Carbohydrates: 9.5g Fiber: 0g Sugar: 9.6g Protein: 6.6g