I just posted an introduction post, but thought i would follow it up with another one.
My Jack is inconsistent. I think it has to do with the moisture in the curd when i put it into the molds. Sometimes it comes out the proper consistency: very sliceable and mostly dense, kind of dry paste, creamy, but not wet. other times it is very wet, the paste mashes and sticks to the knife when i try to cut, it is creamy like cream cheese is creamy and very wet. I use the same press and weights and times, but sometimes my curd is "tough" throughout and sometimes i can break open larger curds and they are still soft inside. Even though both batches have been through the almost same regimen. do i just wait for the curds to cook longer and dry out before hooping?
I posted a photo of the right one. i can also provide a wrong one at a future date.
Thanks again.
John
here is my basic recipe.
pasteurize the raw milk. 145F for 30 min
Cool to 95.
Pitch Culture (basic mezo)
Wait an hour
Pitch rennet to flocculate in 15 min, X3 for 45 min cut.
Cut to 1"
Wait 5 min
Slowly heat to 103 over 30 min
Stirring every 5 min
Then continue stirring for 1 hour more.
Drain whey
Salt to 2%
Put into molds.
Add min weight
Flip in 30 min
Add med weight
Flip in 1 hour
Add max weight. (off the wall press, 50kg.)
Pull from press in 12 hours.
Brine in saturated brine for 4 hours
dry for 2 days
age in cave.