DIY Edam Cheese: The Homemade Cheese Recipe You Need

You’ve seen Edam cheese before—those red wax-coated balls at the deli. But did you know you can DIY Edam Cheese at home? It’s easier than you might think! With just a few ingredients and some basic tools, you can create delicious homemade Edam cheese. In this article, we’ll walk you through a simple DIY Edam cheese recipe. Using just milk, rennet, salt, and a bit of patience, you’ll be able to enjoy your own Edam right from your kitchen.

We’ll cover everything you need to know, from gathering ingredients and supplies to detailed, step-by-step instructions. You’ll be amazed at how simple and rewarding it is to make your own cheese. So, grab your thermometer and get ready to become a home cheesemaker. This DIY Edam recipe will introduce you to the wonderful world of cheesemaking!

What Is Edam Cheese?

• Edam cheese is a mild-flavored, semi-soft cheese made from cow’s milk.
• It has a pale yellow interior and a coat of red paraffin wax.
• Edam has a slightly nutty, buttery flavor and a firm, rubbery texture.
• It’s made using a process called ripening, where bacteria and molds are added to the milk to create lactic acid.
• This acid causes the milk to curdle and separate into curds and whey.

Production

• To make Edam cheese, rennet and bacterial cultures are added to pasteurized cow’s milk.
• The mixture is heated and stirred until it separates into curds and whey.
• The curds are then pressed into molds to form rounds.
• The rounds are coated in wax or plastic and aged for a minimum of 4-6 weeks.
• Longer aging results in a firmer, tangier cheese.

Uses

Edam cheese is very versatile and used in many recipes. It’s often served as a snack or appetizer, sliced and paired with bread, crackers, or fruit. You can also add Edam to sandwiches, burgers, pasta, pizza, quiche, and salads. When cooked, Edam cheese melts very well and is perfect for dishes like fondue, gratin, and cheese souffle.

With its mild, nutty flavor and melting ability, Edam cheese is a great alternative for anyone looking to replace regular cheese in their diet. Keep a wedge on hand for all your cheesy needs! Once opened, Edam cheese will last 2 to 4 weeks when properly stored in the refrigerator.

Edam Cheese Ingredients You’ll Need

To make homemade Edam cheese, you’ll need just a few simple ingredients.

Milk

You’ll want to use whole milk from cows for the best results. Two gallons of milk will yield about a pound and a half of finished cheese.

Mesophilic Starter Culture

This contains bacteria that will convert the milk sugar into lactic acid, which helps the curds form. You can find mesophilic starter culture online or at some homebrewing stores.

Rennet

Rennet contains enzymes to help coagulate the milk into curds. You’ll need liquid animal rennet, not vegetable rennet. Add according to the package directions.

Salt

Kosher salt is ideal. You’ll need about 1/2 pound for every gallon of milk. The salt is mixed into the curds and helps preserve the cheese as it ages.

Once you have the basic ingredients, the actual cheesemaking process is quite simple. Heat the milk, add the starter culture and rennet, then cut the curds before cooking and molding them. An aged Edam cheese has a slightly crumbly texture and a nutty, buttery flavor. Homemade Edam can be aged from just a couple of months up to a year or more.

With just a little time and patience, you’ll be enjoying your own homemade Edam cheese. The results are well worth the effort for any cheese lover! Making your own cheese at home allows you to control exactly what goes into your food and ensure the highest quality.

Step-by-Step Instructions for Making Edam Cheese at Home

Gather the Ingredients

• To make Edam cheese at home, you’ll need just a few basic ingredients: milk, mesophilic culture, rennet, and salt.
• For the milk, use high-quality whole milk from cows or goats.
• Mesophilic culture contains live active bacteria that will culture the milk.
• Rennet contains enzymes that will coagulate the milk into curds.
• And salt is used for flavoring and preserving the cheese.

Heat and Culture the Milk

Heat the milk to 86 F. Add the mesophilic culture and let it sit for 45 minutes. This allows the bacteria to produce lactic acid, giving the curds their characteristic tang.

Add Rennet and Coagulate

Add liquid rennet according to the package directions. Let the pot sit undisturbed for about 30 minutes until the curds form a solid mass. Check by gently poking the curds with your finger—they should feel firm and custard-like.

Cut the Curds

Use a knife, whisk, or curd cutter to cut the curds into small, evenly sized pieces, about the size of corn kernels. Let them sit for 5 minutes so they can release more whey.

Cook and Stir the Curds

Gently heat the curds to 100 F over a double boiler or water bath, stirring frequently. This step expels more whey from the curds. It should take 30-40 minutes for the curds to reach the proper firmness. To check, squeeze a small amount—it should feel springy and release only a small amount of whey.

Mold, Press, and Age the Cheese

Line a cheese mold with cheesecloth and fill with the curds. Press at 10 pounds of pressure for 2 hours. Remove and unwrap, then re-wrap and press at 40 pounds for 12 hours. Age for at least 4 weeks. Enjoy!

Your homemade Edam cheese is ready to eat. With its mild, nutty flavor and supple, pale yellow interior, you’ll be proud to share this cheese with family and friends. The aging process allows the flavors to develop further, so try saving a few wheels for 6 months to a year. Homemade cheese at its finest!

Tips for Customizing Your Homemade Edam Cheese

Once you’ve got the basic steps down for making Edam cheese, you can start experimenting by customizing it to your taste. Here are a few ways to tweak your homemade Edam.

Add Herbs and Spices

Want to give your Edam a kick of flavor? Try adding some fresh or dried herbs to the curds before molding and pressing the cheese. Some great options include rosemary, thyme, chives, parsley, oregano, or crushed red pepper flakes. You can also add whole spices like caraway or mustard seeds. Start with 1/2 teaspoon of any herb or spice for every 2 pounds of curds and adjust to taste in your next batch.

Wash the Rind

For a traditional Edam look, wash the rind as it ages to keep it clean. But skipping the rind washing will produce a natural rind with a slightly wrinkled, rustic appearance. An unwashed rind will also allow more complex flavors to develop as friendly molds and yeasts colonize the surface. For the fullest flavor, age an unwashed wheel for at least 2 to 3 months.

Adjust the Aging Time

The longer you age your Edam, the more complex its flavor becomes. For a milder cheese with subtle nutty notes, age for just 4 to 6 weeks. For a robust, tangy cheese with flavors of butterscotch and spice, age for 6 months up to a year. Check your wheels regularly as they age and look for an even, slightly glossy and yellowish surface. If unwanted molds appear, gently wipe them away with a cloth dampened in saltwater or vinegar.

Add Beer or Wine

Replace some of the whey in your recipe with beer, wine or cider. Use a light, crisp beer like pilsner or wheat beer. For wine, choose a medium-bodied white wine. The alcohol and flavors will impart subtle fruity and yeasty undertones to the finished cheese. Start by replacing 1/4 of the whey with your chosen beer or wine and adjust based on your taste preferences for the next batch.

With a little experimenting, you’ll be making custom Edam cheese wheels in no time. Trying different add-ins, aging times, and rind treatments is part of the fun of home cheesemaking. Enjoy!

Storing and Serving Your DIY Edam Cheese

Once your Edam cheese has aged for at least a month, it’s ready to enjoy! Properly storing and serving your homemade cheese will allow you to savor it for weeks to come.

Storing Your Edam Cheese

Wrap your Edam cheese in cheese paper or parchment paper and place in an airtight container like a plastic container with a lid. This will protect it from air exposure and prevent mold growth. Store the cheese in the refrigerator. Because Edam cheese is a semi-soft cheese, it will last 2 to 4 weeks when stored properly in the fridge.

Check your cheese regularly and discard if there are any signs of spoilage like mold, unpleasant odors, or slimy textures. As it ages, the cheese will become more crumbly in texture and develop a slightly tangy flavor.

Serving Suggestions

Edam cheese pairs well with fruits like apples, pears and grapes as well as nuts like almonds or walnuts. Some other serving ideas include:

• Edam cheese board: Arrange slices of Edam cheese on a platter with meats like prosciutto, fruits, nuts and crackers or bread.
• Grilled Edam cheese sandwich: Place slices of Edam cheese between bread and grill in a sandwich press until the bread is golden brown and the cheese is melted.
• Edam cheese fondue: Cube the Edam cheese and melt it in a fondue pot with white wine and garlic. Use it for dipping bread, potatoes, meat and vegetables.
• Edam mac and cheese: Grate the Edam cheese and stir through cooked macaroni pasta with cream or milk and seasonings. Top with more grated Edam cheese and breadcrumbs before baking.

Your homemade Edam cheese is ready to be enjoyed in many ways. Share it with family and friends—its sweet, nutty flavor is sure to please! Savor every bite of your DIY creation.

Conclusion

That’s it – you now know everything you need to make your own delicious Edam cheese right at home! This easy DIY recipe lets you take total control over the ingredients and flavor while saving money compared to store-bought. Once you nail down the simple steps, you’ll be churning out wheel after wheel of tasty Edam.

Experiment with different milks, spices, aging times or coatings to customize your homemade Edam. Impress your family and friends with your latest culinary creation. The next time you’re craving this Dutch classic, grab your pot and get ready to become an Edam cheesemaking pro. Who knew making cheese could be this fun and rewarding?