Here are the notes:
Boil spices/herbs with 2 cups of water in sauce pan. Let cool. ad about 1/64 tsp baking soda in water to lower acidity level.
Heat milk to 88F (8L 0% store bought P/H + 900 ml 35% unhomogenized cream = 1.05 P:F ratio)
PH at start 6.68
Add 1/8 tsp MA11
Ripen 1 hour
Add 1/2 tsp CaCl
Add 1/2 tsp calf rennet (PH at 6.60)
Floc multiplier x3.5
Cut in 1/2" cubes. Let rest 5 mins
Stir and cook to 102F over 45 mins (did it in 43 mins)
Settle 15 mins
Drain whey to curd level
Add 60F water until vat temp is 86F (takes about 5-7 minutes) stir while adding water
Stir 5 minutes once stable at 86F
Drain curd into colander. Wait 2 minutes.
Pour water with spices and herbs over curds. mix well. Let drain another 5 minutes
Once drained, weigh curds and ad 2% salt directly to curd. Mix well
Place curds in mould and press
Press 1: 15 mins @ 0.75 psi
Press 2: 30 mins @ 1.26 psi
Press 3: 1 hour @ 3.02 psi
Press 4: 6.5 hours @ 3.02 psi
Instructions say not to go lower than 5.2PH. I stopped pressing at 5.35
Air dried @ 15C and about 75%RH for 4 days.
Cream waxed 3 coats over 6 days, then sealed with vac seal (cream wax was purely used for presentation purposes)
Aged at 11C for another 4 weeks (6 weeks total)
Taste: Creamy, smooth and well balanced overall. I added too much herbs, the rosemary is surprisingly the most prominent taste, it's not what I was looking for.
My next pepper jack will only have crushed red pepper flakes like I did on my first pepper jack. It was awesome! 1.5 TBSP to 8L of milk gave out a great "medium-hot" taste.
All-in-all, this was a successful cheese, I just overdid it a bit with the herbs.