Author Topic: Just Jack - Bandaged. Great result!  (Read 321 times)

Offline DrChile

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Just Jack - Bandaged. Great result!
« on: March 02, 2014, 12:18:04 PM »
Hey all,

Took at 2 months hiatus from cheese making (work and family priorities), but now I'm back...
Wanted to post a success:

Just Jack (Karlin's recipe)

1 gallon Snowville creamline whole milk + 2 cup Snowville cream
Temp to 89 F
Added 2% of flora danica
Added 17 drops annato in 1/4 cup H20
Added Calcium Cl in 1/4 cup H20

Added 1/2 tsp animal rennet in 1/4 cup distilled H20 at 89.4F
Floc time was 5 minutes (yes, too much rennet probably)
Multiplier 3.5

Initial curd size cut: 1/2 inch
Resting period 10 min
Stirred and increased temp to 101 F over 35 minutes
Continues to cook at 99-100 F over 30 minutes
Washed with 50F water and brought temp to 82F over 10 min

Drained curds and added 1 TBSP salt to curds.  Mixed well.
Initial press by hand in 4 inch mold to knit curds.

Pressed in 4 inch mold at 1# for 15 minutes
Flipped and pressed at 4# for 14 hrs.

Dried at room temp x 48 hrs.

Bandaged with butter and cheesecloth.
Flipped daily for next 2 weeks in 51-55F with 85 RH
1 month later RH down to 70%, Flipping weekly
3 months from make I took the bandage off and tasted.

Really good.  Creamy.  Good paste.  Intense flavor.
I've divided cheese into quarters and vac bagged.  Continuing to age two of them.

Will see how they do...

I'd make again.  I enjoyed the bandaging technique.  Little hesitant to do so, but it worked out.



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Offline scasnerkay

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Re: Just Jack - Bandaged. Great result!
« Reply #1 on: March 02, 2014, 12:44:15 PM »
Looks lovely and very yummy. I have done that recipe twice... One time with good success, the other not so nice. A cheese to you for your nice write up and your success...!
Susan

Offline Digitalsmgital

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Re: Just Jack - Bandaged. Great result!
« Reply #2 on: March 02, 2014, 03:57:35 PM »
To apply the bandage, did you use the press? Details, please!

Looking good for sure, AC4U!
Regards, Dave

Offline jwalker

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Re: Just Jack - Bandaged. Great result!
« Reply #3 on: March 02, 2014, 04:24:57 PM »
Another Cheez Louise , or should I say , Dr. Louise ;D

That looks good , I have yet to try bandaging , but may try it one day.

How much butter did you use on that , and is that standard cheese cloth?

No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline GlennK

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Re: Just Jack - Bandaged. Great result!
« Reply #4 on: March 02, 2014, 04:50:06 PM »
Is there any odor while it's aging?  It looks good!
Juustoa is my main cheese!


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Offline DrChile

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Re: Just Jack - Bandaged. Great result!
« Reply #5 on: March 02, 2014, 07:18:39 PM »
Thanks all!

I used standard regular cheesecloth for the bandage.  I used about 1/2 to 3/4 cup of softened unsalted butter (more than I thought I would have used).  After the first butter/bandage application I did put it into the mold and press with about a pound for an hour.  I did another coat of butter and bandage and did not press.  I saw read somewhere on the board that one is supposed to dip the cheese in hot H20, but I didn't do that. 
Not too much odor while aging, just worried that the molds on the outside were going to town on my cheese... They weren't.

Trent