Here is my first attempt at pepper jack.
4 gal. of whole (p/n-h) creamline milk
1 pt. heavy cream
2tsp dried red chilies and 2 tsp. dried jalapeno peppers in 1/2 cup water, boiled 1 min. Set aside to cool. Add a pinch of baking soda.
Warm milk to 80F
Add 1/2 tsp. MA11 and 1/8 tsp. aroma B let rest for 5 min then stir for 3 min.
Warm to 90F and hold for 40 min.
Add 3/4 tsp. Ca-Cl stir for 1 min. then wait 5 min. pH 6.52
Add 3/4 tsp. rennet (single strength calf). Clean break was in 31 min.
Curds cut at 3/8" temp 92F
Rest 5 min
Hold temp. at 92F while stirring for 20 min.
Drain whey to level of curds (this measured 1 gal.) Added 1 gal. of 60F water. Temp. now 86F. stir for 15 min.
Drain to level of curds, stir for 10 min.
Drain curds, add chilies and water they were cooked in. Mix gently.
Add 3 tsp. salt, mix then wait 5 min.
Add another 2 tsp. salt, mix.
Move to cloth lined mold, pressed at a bit more than 5# for 15 min. Unwrapped, curds not knit enough to turn so increased wt. to 10 lb. for another 15 min.
turned, re-wrapped at 12lb. for 1 hr.
turned, re-wrapped at 30 lb. for 2 hrs.
turned, re-wrapped at 40 lbs. for 3.5 hrs.
Out of the press to air dry. final pH 5.01
I'm pleased with how the make went and the cheese looks good.
I tried to post a picture, but for some reason it won't attach. Sigh, old brain.