Step one is to ensure all equipment is sanitized, including the surface area being used. Then, heat the milk on medium/low in a heavy pot to 86 degrees Fahrenheit. Turn off the heat and add the packet of mesophilic starter culture.

Allow the starter culture to dissolve on the surface of the milk for a few minutes, then stir the starter culture well into the milk. Cover and allow the milk to sit (ripen) undisturbed at 86 degrees Fahrenheit for 45 minutes.

Dilute the rennet in the purified water and stir. Ideally this should be done at least 20 minutes prior to adding it to the milk.

Ensure the milk temperature is still at 86 degrees Fahrenheit and gently add in the diluted rennet. Stir the rennet into the milk using a gentle up and down motion for 5 minutes. If using calcium chloride, add it now.

Cover the milk and let it sit undisturbed for 30-45 minutes (until the curds show a clean break).

Using a long knife, once the curds show a clean break, cut the curd into 1/2 inch pieces / cubes. Be sure to cut the curd cubes all the way to the bottom of the pot. Stir gently to break the curds and allow them to set for 5 minutes.

Slowly heat the curds (on low heat) to 102 degrees Fahrenheit. This step should take about 30 minutes or more, not less. Maintaining the 102 degree Fahrenheit temperature, continue to stir the warm curds as they reduce in size. This step should take 15 minutes.

Strain the curds from the whey in a colander over the heavy pot. Place the lid on the colander full of curds and let it sit for 45-60 minutes undisturbed.

Transfer the curd mass to a cutting board and cut the curd into 3 inch slices or strips. The texture of the curd should now be similar to that of chicken meat.

Break the slices into 1/2 inch cubes and put them back into the empty heavy pot. Add the cheese salt and stir the curds with your hand. Be careful to not squeeze the curds.

Line the cheese mold with cheesecloth and place the curds in the mold. Add the mold to the press and crank the handle until you feel resistance. Be sure to have a tray to catch the whey as it drains from the curd.

Allow it to sit and drain for 15 minutes.

Remove the cheese from the mold and gently pull away the cheesecloth. Flip the cheese over onto the cheesecloth and place it back into the mold. Press further until resistance is felt.

Allow cheese to set at room temperature for 12 hours. Keep constant pressure on the cheese by checking the handle periodically and cranking further.

Remove the cheese from the mold and carefully remove the cheesecloth. Air dry the cheese at room temperature for 2-5 days, until the cheese is dry to the touch.

The cheese is now ready to eat or wax.

To age cheese, store at 50 to 55 degrees Fahrenheit for 3-12 months. The longer the cheese is aged the sharper the flavor will be, extra sharp cheddar cheese should be aged for closer to 12 months. Without aging the cheese through the aging process, the result will be a very mild cheddar cheese.