6 Litres of milk
If you can't get non-homogenised then use skimmed and cream at 11:1 proportions.
Heat slowly to 90˚F ....I just put a large saucepan on a low gas with a diffuser over the flames, then add a pinch of cheese culture (google ?)
Incubate for 45 minutes at this temperature (I simply turn off the heat and wrap the saucepan in a towel).
Then add rennet..... animal or vegetable and leave to set for an hour.
Then....cut up the set curd into bits in the pan and put back on the heat, taking about 30 minutes to get to 100˚F, stirring occasionally so that the curd doesn't clump into large bits.
Now.....you need to sieve the curds through some muslin or a jelly bag and leave it hanging over a jug for an hour. I had a lot of whey left over and, not having any pigs, I gave it to the dogs. They loved it...............but the next morning they really had the shits!!!!!!
The next bit is the complicated bit.
You need to mash the drained curds with your hands and add some salt then press them.
This is where you need some kit....a cheese press.
Wrap in cheesecloth ...........
5Kg pressure for 10 minutes, flip your cheese in the press and press at 10Kg for another ten minutes. Flip again and press at 20Kg overnight.
Let the cheese dry for a week or so somewhere cool...top of fridge will...turning a few times daily so that one side doesn't become waterlogged.
Then wax and leave to mature for at least four weeks.
Once you have mastered "cheddar" ......blue is your oyster!!!!!!!
PS , sterilise eveything!!!! you are keeping milk at bacteria culture temperature so don't poison yourself....good luck