This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
From: Kim Pratt
Stirred-Curd Cheddar Recipe
A few people requested this recipe for making Stirred-Curd Cheddar Cheese.
By the way, it tastes great! This recipe assumes that you know the basics
for making cheese. It uses 2 gallons of milk (can be doubled etc).
1) Heat milk to 90 degrees, stir in 1/2 cup cultured buttermilk, cover, let
sit for 45 minutes at 90 degrees.
2) Add 1/4 tablet rennet, let sit for 45 minutes at 90 degrees.
3) Cut curds and let sit for 15 minutes.
4) Stir curds gently and warm to 100 degrees over the next 30 minutes.
5) Hold for 30 minutes at 100 degrees.
6) Drain curds, put curds back in pot without whey.
7) Add salt (2T) and work it into the curds.
8) Allow curds to sit at 100 degrees for 1 hour.
9) Press curd for 24 hours.
10) Air dry cheese for 2-3 days.
11) Age as long as you can stand it at 40 to 55 degrees.
If you eat this cheese at 3 weeks, it tastes like a Jack cheese. After
about 2 months it starts tasting like Cheddar (mild). It takes about 6
months for it to be sharp.
11 specific equipment questions]