I'm going to get some dinner and then attempt the Monterey Jack recipe:http://www.cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm
I'm confused by the directions though. Specifically, the amounts of salt.
From the ingredients, it looks like 2 portions of salt are needed:
-----> 0.06 ounces/1.6 gram & 0.5 ounce/15 gram non-iodized Salt.
But then, step 3 says:
----> Stir 0.015 ounces/15 gram salt into the diluted rennet.
First of all, 15 grams is 0.52 ounces, not 0.015 ounces. I thought this might mean "put 0.015 ounces of salt in, and take this out of the 15 gram portion you had set aside" but that seems like I'm overthinking it.
Then, step 12 says:
----> Sprinkle 0.5 ounce/15 gram of salt and optional garden herbs, jalapenos etc over the curd and gently mix by hands.
So then I think no, it wants me to put the whole 15 grams of salt in at this point.
Furthermore, step 15 says:
----> Remove the cheese from the press and cheesecloth, lightly apply brine (0.5 ounce/15 gram salt in 0.5 cup/100 ml of water) wash to outside of cheese.
So now it looks like I need TWO "0.5 ounce/15 gram" portions of salt.
At no time, during the entire course of the recipe, am I instructed to do with the "0.06 ounces/1.6 grams" portion of salt.