---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dairy
       Yield: 5 servings
            Karen VISOCKY
       1    Gallon whole milk
       1 c  Buttermilk
            Cheese color (optional)
       1    Rennet tablet
       1 tb Salt
   Measure milk into an 8 qt. pot. Stir in buttermilk,
   cover pot and allow mixture to stand for at least 4
   hours, or overnight at room temp. (72 deg.) Then
   slowly bring milk mixture to 86 deg.F. over hot water,
   double boiler fashion, as described in 'cottage
   cheese' recipe. Add cheese color, if desired.  Slowly
   raise milk temp. to 88 - 90 deg.F. Add rennet tab.
   mixed with 1/4 c. cool water, stir to blend. Remove
   from heat. Cover and let stand until curd tests firm,
   breaking clean over your finger as described in 'pot
   cheese' recipe. This should take from 30 - 40 mins.
   Cut the firm curd into 1/2 pieces by slicing across
   vertically and diagonally in both directions with a
   long bladed knife. Use your hand to gently stir the
   curds for 15 mins, with long slow sweeping movements.
   Rough or rapid stirring will break the curds. Cut any
   large curds into 1/2 pieces. After 15 mins., increase
   the curd temp., gradually, to 100 deg.F. Stir every 3
   ~ 5 mins., gently, to avoid breaking up the curd, but
   to prevent it from sticking together. Hold curd at 100
   ~ 102 deg.F. stirring every few mins., until the curds
   test firm. This should take between 30 and 60 minutes.
   When properly firm, the curds should be the
   consistency of well- formed scrambled eggs with pieces
   that are individual, but not rubbery. If curds refuse
   to firm, increase temp. gradually to 10 deg. higher
   than your 'R' calls for, stirring more frequently, but
   do not scald the curd or the curd will be mushy in the
   center and hard on the outside and will not be
   salvageable. When they test firm, remove from heat and
   allow to stand in the whey for 1 hour or until they
   toughen somewhat. Stir every 5 - 10 mins. Scoop off as
   much whey as possible. Pour curds into a cheesecloth
   lined colander. Hold two ends of the cloth in each
   hand and use a rolling motion to tilt curds back and
   forth to drain off whey. (Your curd may be firm enough
   now to add some salt and eat as curd) The next step is
   very crucial and is what makes cheddar, Cheddar. It is
   called the 'cheddaring'- Drape a double layer of
   cheesecloth over a wire roasting rack. Turn oven temp.
   to warm and set the rack in a roasting pan.