Here are a few play by play photos of last nights Jack cheese adventures:
The Raw Milk! What wonderful tasting milk! They did strip some of the cream but it still had to be shaken and tasted so sweet! I haven't tasted milk that good since I was a kid on the farm!
Next the setup in action - Gregore thank you for showing us your setup! This is te first time I have made cheese without killing my back and the biggest batch I ever made. I have a few modifications in mind for draining whey etc but I want to thank you for your idea I will nenver use a pot again!
1st is a photo of the curds cooking. I have to come up with a new cutting tool. It was very ackward using my long knife to cut curds but I have a plan ...
The curds were very tastey even without salt. I stole a few cups full and munched them at different phases.
I used the kadova molds for this batch. I was surprised how strong those little nets are. The first cheese I was afraid to press to hard and it did matt very well - but what the heck it was fun!
I decided to make a few variations. Here's a Monterry Jack with chopped Pepperocini and Red Bell pepper draining.
I took pictures of the 1st pressing after 15 mintues with about 1 pound of weight for the four molded cheeses:
Pepperoncini and Red Bell Pepper.
Just Green Bell Peppers: