I decided to make a pepper jack for my second pressed cheese. This will also be my first time taking somewhat thorough notes and sharing with the board. Below is the make and pictures.
As a side note, my times need work, I spend too much time messing around going to the next step. For instance, 10 minutes turns into 13 minutes. But, this time, my temperatures were basically spot on. Also, I found a better milk to use for #3 (not this make), non-homo, but this make is a quality P/H.
Also, I tried flocculation method. I have a question here. If I am using 3.5, but clean break doesn't happen, do I cut? Or is it just a guide?
Recipe - Basically "Pepper-Jack Again" / Tim Smith Artisan
2 G. whole milk
1/4 t. meso in 1/4 c. boiled and cooled tap water
1/8 t. calcium chloride in 1/4 C. boiled and cooled tap water
1/4 t. Veg. rennet (need to get animal)
1 TB. Cheese Salt
Dried hot finger peppers, Anaheim pepper.
2:40 Begin warming milk
2:45 Boil 1 TB Dried hot and mild peppers in 1/2 C. water
3:05 Milk @ 86 F. - Add culture, Rehydrate 5 minutes, Take off heat
3:15 Add 4 TB. water from boiled peppers (Should have added more.....I think), Stir culture in, Begin ripening for 30 minutes.
3:50 Stirred in diluted calcium and rennet, (Sorry, no PH meter yet)
4:06 Flocculation, 3.5 = 56 minutes.
5:02 Check for clean break, don't think it's there yet, confused....do I cut, or do I wait using flocculation calculation?
5:06 Curds cut to 3/8 inch, let set for 10 minutes then raise temp to 100 F. This occurred at 34 minutes. Hold stirring for 20 more.
6:00 Hold another 30 mins, Temp control great, right at 100 F.
6:30 Strain whey to top of curds, rest 30 minutes.
6:36 - 7:06 Drained curds with cheese cloth / colander. Broke into thumbnail size pieces. Salted and added peppers.
Press at 10 pound for 15 minutes, flip and press at 30 pound for 30 minutes, flip and press at 40 pounds for 2 hours, flip and press at 50 pound for 12 hours.
Currently drying on counter top, will go into cave once dry to touch.
Notes: 1. Curds don't have heat, maybe should have added more pepper water. 2. Peppers lost heat during boiling. 3. I am confused at using flocculation method. 3. Time control needs to improve. 4. My press is great. 5. Begin using better milk. 6. Not sure how long to age, think I am getting a Vac sealer for Christmas
7. Need a PH meter.