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Author Topic: 1st Monterey Jack  (Read 1863 times)

jimmyzshack

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1st Monterey Jack
« on: September 21, 2009, 10:53:30 AM »
Kinda plan but couldn't think of anthing to add to it that i had on hand.

I think there is a typo on the recipe. line 3 "Stir 0.015 ounces/15 gram salt into the diluted rennet." 15 grams of salt would be 0.5 oz

http://cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm
« Last Edit: September 21, 2009, 11:45:55 AM by jimmyzshack »
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Tea

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Re: 1st Monterey Jack
« Reply #1 on: September 21, 2009, 08:38:48 PM »
Yes that should be 15gr of salt.

Well that is one fine looking cheese.  So how are you going to age it, and what is it's size?
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jimmyzshack

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Re: 1st Monterey Jack
« Reply #2 on: September 21, 2009, 10:18:58 PM »
it's 3lb 7oz from a 3 gal batch. 7" mold. Once it drys i'm going to vacuum seal it.
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Offline DeejayDebi

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Re: 1st Monterey Jack
« Reply #3 on: September 23, 2009, 03:33:09 AM »
Hey that looks great Jimmy! Cheese takes a lot of salt! It gets used not just for flavor but also for draining the whey. Good job!
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Sailor Con Queso

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Re: 1st Monterey Jack
« Reply #4 on: September 23, 2009, 05:41:43 AM »
... and for slowing down the bacteria so they don't over acidify.
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Offline DeejayDebi

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Re: 1st Monterey Jack
« Reply #5 on: September 24, 2009, 02:38:41 AM »
Yep that too. Probably a whole bunch of things we don't even know about too.
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