CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: DeejayDebi on April 05, 2009, 03:17:47 AM

Title: Jack Cheese with Peppers
Post by: DeejayDebi on April 05, 2009, 03:17:47 AM

Here are a few play by play photos of last nights Jack cheese adventures:

The Raw Milk! What wonderful tasting milk! They did strip some of the cream but it still had to be shaken and tasted so sweet! I haven't tasted milk that good since I was a kid on the farm!


Next the setup in action -  Gregore thank you for showing us your setup! This is te first time I have made cheese without killing my back and the biggest batch I ever made. I have a few modifications in mind for draining whey etc but I want to thank you for your idea I will nenver use a pot again!

1st is a photo of the curds cooking. I have to come up with a new cutting tool. It was very ackward using my long knife to cut curds but I have a plan ...

The curds were very tastey even without salt. I stole a few cups full and munched them at different phases.

I used the kadova molds for this batch. I was surprised how strong those little nets are. The first cheese I was afraid to press to hard and it did matt very well - but what the heck it was fun!

I decided to make a few variations. Here's a Monterry Jack with chopped Pepperocini and Red Bell pepper draining.


I took pictures of  the 1st pressing after 15 mintues with about 1 pound of weight for the four molded cheeses:

Pepperoncini and Red Bell Pepper.

Just Green Bell Peppers:

Title: Re: Jack Cheese with Peppers
Post by: DeejayDebi on April 05, 2009, 03:24:53 AM

Next :

Red and Green Bell Peppers:

Pepperoni:

I haven't had time to build a press for the four molds yet so I improvised. Next is the pressing for the kadova molds:


I think I will order two more molds. They will make cute Xmas presents.  I think we could have filled 6 of these but we ate alot of it and reserved the rest for cheese curds. They are really squeaky right now.

I had a ball making this batch. Bigger batches are more fun and this was my first raw milk cheese so it was extra special.

Last is the little pressed cheeses this morning:

I will age them for a few months them munch away!