Cheese # 27, Pepper Jack # 2
I enjoyed the first one so much, I decided to make another... This week has been for revisiting cheeses already tried!
2 gallons pasteurized non-homogenized whole milk (Trader Joes) pH 6.7
¼ tsp MM100
¼ tsp calcium chloride in ¼ cup water
1.75 ml single strength calf rennet (Mad Millie) in ¼ cup water
1 Tblsp salt
1.5 tsp dried red pepper flakes simmered in ½ cup water for 15 mins and strained, water reserved
Flocculation multiplier 3.5
pH target 6.0 drain/hoop
12:00 Milk at 86 degrees, stirred in water reserved from peppers. Added culture and let rehydrate 5 mins then stirred in. Let ripen at temperature 30 mins.
12:38 pH 6.5, T=87. Stirred in calcium and rennet. Flocculation at 14 mins, with multiplier of 3.5 so 49 mins total.
Clean break at 50 mins. Cut curds ½ inch and rested 10 mins. pH 6.5.
Stirring and temperature raising to 100 degrees over 40 mins - temperature to 100 degrees about 30 mins instead. pH 6.4 at 40 mins.
Held at 100 degrees for additional 30 mins of stirring. pH 6.3
Drained whey to level of curd and stirring another 30 mins. pH 6.0
3:30 Drained curds, and found them to be very springy, and squeaky and lovely! Mixed in salt and pepper flakes. Scooped the curds into the form with cheesecloth.
Pressed at 10 # for 15 mins. Redressed and pressed at 30 # for 30 mins. Redressed and pressed at 40 # for a couple of hours. Added weight to 55 # for a couple of more hours. Whey coming off measured at pH 5.4.
10:00 Out of press. Weight 2# even.
Rested on counter covered with cheesecloth for 24 hours, then into cave.