Now that I have a Jack recipe I like, it's time to do my first Dry Jack.
The make went well, though the yield was higher than expected. The wheel felt hard/solid, so I think it may be due to breed and season--Brown Swiss Cow in the winter.
Dry Jack #46 1/12/12
4 gallons Swiss Brown cow milk 4%, pH 6.6
3/8 tsp MM100
1/8 tsp TA
¼ tsp x3 rennet
2 tablespoons salt
Floc x 2
Warmed milk to 90 degrees, added cultures and let sit 5 minutes. Stir cultures in and let ripen 30 minutes.
Added rennet and watched for floc. Floc 11 minutes x 2 =22 minutes set time. Cut curds into 1/4 inch cubes and let rest 5 minutes.
Raised temp to 100 degrees over 40 minutes (was 101 degrees)
Stir 30+ minutes at 100 degrees. Let settle 5 minutes and drain to level of curds when pH is 6.2 (took 50 minutes to reach 6.2 which is what I expected since I cut curd after 22 minutes--far quicker than with garlic jack). Temp 100 degrees
Stir another 30 minutes or until whey pH is 6.0 (took 30 minutes), temp 100 degrees.
Drained and stirred in salt.
Hooped and pressed at 30 pounds for ½ hour. Redressed and pressed at 100 pounds for 1 hour, pH 5.4. Redressed and pressed at 204 lbs overnight.
Yield after unhooping 4 lb 6 oz.
Ripen in cave for 1 week then apply ¼ of the rub and put on rack with good ventilation, at 50-55 degrees, for 24 hours. Repeat this 3 more days. Return to cheese cave and age as long as humanly possible—eight months?
4 tablespoons cocoa powder
4 teaspoons instant espresso
1 tablespoon ground black pepper
5 teaspoons olive oil (that makes a nice thick paste)