Monterey Jack or Pepper Jack as a washed curd
Posted: 07 February 2015 06:41 PM   [ Ignore ]
Power User
Total Posts:  360
Joined  2011-02-16

Monterey Jack / Pepper Jack
Yield: 2 lbs
2 gallons whole milk
1/4 tsp calcium chloride diluted in ¼ cup cool water (if using pasteurized milk)
1 pkt mesophilic culture or 1/4 tsp MA 011
½  tsp liquid rennet dissolved in ¼ cup cool water or ½ tablet vegetable rennet
1   tbs kosher salt or 2.25% of curd weight
1 4-1/2” or 2lb cheese mold

For Pepper Jack you will also need

1-1/2 tsp chopped jalopeno
1-1/2 tsp dried red pepper flakes
1 tsp dried jalopeno flakes

• Take the red pepper flakes and jalapeño’s and put them in a pot with ½ cup of water and bring them to a boil. Turn off and set aside to cool.

• Heat milk to 88°.  Note PH level

• Add calcium chloride, if using, and stir

• Add starter.  Let float 1 min, stir 1 min.  Ripen for 40 min. Check PH level and note it. PH level should have dropped .10.

• Dissolve rennet in 1/4 c. cool water, and add to milk. Stir 1 min.  Let set until clean break - about 35 min. If checking by flocculation method, use a multiplier of 3.

• Cut curd in 1/2” chunks, heal 5 minutes.

• Heat curd to 102°F, stirring often to prevent matting.  This should take about 45 minutes.

• Hold curd at 102°F and continue stirring for 45 to 60 minutes. PH level should be 6.3 to 6.2

• Drain whey to 1” above the curd level, add 60° water until the temperature drops to 80 to 86°. Stir for 15 minutes. PH level should be 6.0 to 5.9

• Drain whey down to level of curd, and stir for 10 minutes.

• Drain in colander lined with cheese cloth, and return curd to pot. Stir for 15 minutes. PH level should be 5.7 to 5.8

• Add ½ of the salt, and all of the pepper and water mixture, stir well. Let rest about 5 minutes to absorb the salt and pepper flavors. Then add the rest of the salt and stir again. Wait 5 more minutes.

• Place curd into a 4” mold lined with cheese cloth and press at 20 lb. pressure for 15 min

• Remove from mold, flip over and rewrap.  Press at 30 lb. pressure for 2 hours.

• Remove from mold, flip over and return to press.  Press at 40 lb. for another 10 hours.

• Remove from mold and air dry until rind is uniformly dried. Usually 2 to 5 days. I do this inside of the cave at 50°

• Wax and age for at 3 to 4 months. I average 4 months on this cheese.

Yield: 2 lbs cheese


Herbs, Sausage, Beer and Cheese

Posted: 23 February 2015 06:54 AM   [ Ignore ]   [ # 1 ]
Total Posts:  1450
Joined  2008-05-14

Thanks for the recipe, Tammy.  One question:  At 102 deg, you say the pH should be 6.3 - 6.2.  Based on our conversation in another thread, how much drop in pH level does this represent?



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