Added 6-30-12: Just a note to say this cheese turned out really well. I don't have any pictures, because it is gone! It was lovely when heated, melting very smoothly, and had just a nice amount of heat from the peppers. I will certainly try this make again!
Susan
This is my cheese # 22.
During this make, which was attempting to be the same as I did for Garlic Jack, I found the pH dropping much fast than I expected. I used the same starter as before, but the milk is different as I have recently switched to a non-homoginized variety (Strauss Dairy). Usually the pH when I test the milk at the start is 6.6 or 6.7. This time it tested at 6.5 pH after calibrating the meter.
Pepper Jack #1
2 Gallons pasteurized non-homoginized whole cow milk pH 6.5
¼ tsp MM100
¼ tsp calcium chloride in ¼ cup water
1.75 ml single strength calf rennet in ¼ cup water
1 Tablespn salt
1 generous teaspoon red pepper flakes simmered in ½ cup water for 15 mins
1:30: Milk at 86 degrees, stirred in water strained from peppers. Added culture and let rehydrate 5 mins, then stirred in. Let ripen 30 mins.
2:10: Temperature holding, stirred in calcium chloride, then rennet. Flocculation at 14 mins x 3.5, for a total of 49 mins. Clean break on schedule. Cut curds at about ½ inch and rested 10 mins.
Temp raised to 100 degrees over 40 mins, gently stirring, pH now 6.2. Goal was 6.3.
Held at temperature stirring for another 12 mins with pH drop to 6.1. Goal was stirring 30mins with a pH of 6.2.
Drained whey to level of curd, stirring another 12 mins with pH drop to 6.0. Goal was 30 more mins of stirring for pH of 6.0.
4:30: Drained lovely squeaky, resilient curd and mixed in salt and reserved pepper flakes. Scooped into 4.5 x 6 inch form lined with cheesecloth.
Pressed at 10 # for 15 mins. Redressed and pressed at 30 # for 30 mins. Redressed and now pressing at 40#. Not sure how long to press, because the target was to be 5.5 pH. I think I will reach that goal before it is firmed up enough.
6:45: Decided to put weight up to 55 #, which was everything I had available! The pH was 5.5.
7:30: Took the baby out of the press as there was hardly any liquid still coming off. As best I could test it, the pH was 5.4.
Weight 2 #, 2 oz