Author Topic: Monterey Jack Cheese Making Recipe - Adding Salt To Rennet?  (Read 412 times)

Offline bbracken677

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Monterey Jack Cheese Making Recipe - Adding Salt To Rennet?
« on: November 18, 2012, 07:33:22 PM »
I have read several Monterey Jack recipes that called for adding a teaspoon of salt to the rennet solution...is this truly part of the Monterey Jack methodology? 200 Easy Homemade cheese recipes does not add salt until after pressing, by brining. I tend to favor that approach, but would like to make sure I am making something that approximates a Jack.
Seems rather odd...First you add salt, which would slow down acidification, and then you cook the curds (at 100F) which would further slow down acidification.
Furthermore, you apparently salt the curds before pressing (at least in the 2 recipes I just read).


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