CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: rolsen99 on December 09, 2012, 10:33:52 AM

Title: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 09, 2012, 10:33:52 AM
I decided to make a pepper jack for my second pressed cheese.  This will also be my first time taking somewhat thorough notes and sharing with the board.  Below is the make and pictures.

As a side note, my times need work, I spend too much time messing around going to the next step.  For instance, 10 minutes turns into 13 minutes.  But, this time, my temperatures were basically spot on.  Also, I found a better milk to use for #3 (not this make), non-homo, but this make is a quality P/H.

Also, I tried flocculation method.  I have a question here.  If I am using 3.5, but clean break doesn't happen, do I cut?  Or is it just a guide?

Recipe - Basically "Pepper-Jack Again" / Tim Smith Artisan
2 G. whole milk
1/4 t. meso in 1/4 c. boiled and cooled tap water
1/8 t. calcium chloride in 1/4 C. boiled and cooled tap water
1/4 t. Veg. rennet (need to get animal)
1 TB. Cheese Salt
Dried hot finger peppers, Anaheim pepper.

2:40  Begin warming milk
2:45  Boil 1 TB Dried hot and mild peppers in 1/2 C. water
3:05  Milk @ 86 F. - Add culture, Rehydrate 5 minutes, Take off heat
3:15  Add 4 TB. water from boiled peppers (Should have added more.....I think), Stir culture in, Begin ripening for 30 minutes.
3:50  Stirred in diluted calcium and rennet, (Sorry, no PH meter yet)
4:06  Flocculation, 3.5 = 56 minutes.
5:02  Check for clean break, don't think it's there yet, confused....do I cut, or do I wait using flocculation calculation?
5:06  Curds cut to 3/8 inch, let set for 10 minutes then raise temp to 100 F.  This occurred at 34 minutes.  Hold stirring for 20 more.
6:00  Hold another 30 mins, Temp control great, right at 100 F.
6:30  Strain whey to top of curds, rest 30 minutes.
6:36 - 7:06  Drained curds with cheese cloth / colander.  Broke into thumbnail size pieces.  Salted and added peppers.
Press at 10 pound for 15 minutes, flip and press at 30 pound for 30 minutes, flip and press at 40 pounds for 2 hours, flip and press at 50 pound for 12 hours.

Currently drying on counter top, will go into cave once dry to touch.

Notes:  1.  Curds don't have heat, maybe should have added more pepper water.  2.  Peppers lost heat during boiling.  3.  I am confused at using flocculation method.  3.  Time control needs to improve.  4.  My press is great.  5.  Begin using better milk.  6.  Not sure how long to age, think I am getting a Vac sealer for Christmas :)  7.  Need a PH meter.
Title: Re: 2nd Presed Make with Pics
Post by: rolsen99 on December 09, 2012, 10:38:29 AM
Can't add multiple pictures  :(
Title: Re: 2nd Presed Make with Pics
Post by: rolsen99 on December 09, 2012, 10:41:43 AM
Another....
Title: Re: 2nd Presed Make with Pics
Post by: Al Lewis on December 09, 2012, 10:41:59 AM
Can't add multiple pictures  :(

Why?  Just click (more attachments) below the "Choose File" button.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 09, 2012, 10:48:19 AM
Not sure Al.  I get them all loaded, hit post, it thinks for a while, and ends up with a blank screen and no post.  Weird.....here is another.  Won't post them all now, just a couple more.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 09, 2012, 11:11:50 AM
Last, sorry about multiple posts.  Tried compressing file...can't post one at a time now.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: bbracken677 on December 09, 2012, 11:33:09 AM
When you post your original post, check at the bottom left side...you will see: +Attachments and other options
Click that and then you will see: Attach:
                                       [Choose file]  No file chosen                   (Clear Attachment)

Click on "Choose File" and then you can add a picture to a post....once you have added one pic, look for the option (more attachments) that allows you to add more files to add more pictures.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 09, 2012, 11:39:51 AM
Thanks bbracken.  I was adding multiple, but I don't think it liked the size of the files.....will compress them next time.  First detailed make post fail lol  :(
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: bbracken677 on December 09, 2012, 11:42:28 AM
LoL your make looks good! Really nice looking cheese!

First posts can be a bit confusing ...I still haven'd figured out how to make a link into a single word. So I just include the whole link.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: H-K-J on December 09, 2012, 11:51:55 AM
LoL your make looks good! Really nice looking cheese!

First posts can be a bit confusing ...I still haven'd figured out how to make a link into a single word. So I just include the whole link.


You do it like this (http://cheeseforum.org/forum/index.php/topic,65.0.html) 8)
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: bbracken677 on December 09, 2012, 08:51:52 PM
whoa! Thanks!  lol have often wondered how to do that....
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 10, 2012, 07:28:36 AM
In my Gouda post, I compressed all the images and was able to post them in one shot.  Thanks for all the help though!
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Al Lewis on December 10, 2012, 09:01:28 AM
Have to say I love that double lever press.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 10, 2012, 09:12:50 AM
Have to say I love that double lever press.

Thanks Al.  I still have some finish work to do on it.  It needs very little weight to achieve the pressure needed.  The calculated advantage is 22.75.  With the weight of the arms included, and 2 pounds weight on it, I am getting more like a 25 to 1 advantage.  I need to begin utilizing the other attachment points and calculating their weights for more fine tuning.  Thanks for looking!
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Al Lewis on December 10, 2012, 11:32:13 AM
I just ordered a press out of North Carolina that I really liked with a 4:1.  It will meet all of my needs but I have to say that yours offers significant advantages that were not available on any I saw comercially available.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 10, 2012, 12:49:30 PM
Maybe I should go commercial!   :D
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Al Lewis on December 10, 2012, 01:40:09 PM
Well based on the prices I saw for dutch style presses I can't imagine anyone is making much money on them.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Tobiasrer on December 10, 2012, 01:49:56 PM
I dont know that its always done for the money!
When I built my dutch I had more waste then I shoyuld have but i didnt have an exact plan till I was done so...
And its material cost was about $60 Canadian, whith out shopping for materials I just bought them local. And most similiar are running at 130+, so thats a decent mark up! Now I dont know what sales vloumes on presses are like so I cant see it being a profitable venture but....
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on December 10, 2012, 02:02:17 PM
I just like building stuff on my own, it's fun, plus saves a few bucks.  I have no idea what they even go for.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Al Lewis on December 10, 2012, 04:10:48 PM
Most are between $100-$150 U.S.  When you add in your time it would seem you aren't paying yourself much to build, advertise, and warranty them.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on February 03, 2013, 01:41:32 PM
I decided to cut the pepper jack today for the super bowl.  Unfortunately it is very dry and crumbly.  It was aged naturally, no waxing or vac-pac.  The flavor is good, but texture is off.  Also, as expected, I didn't add enough pepper juice to the cheese.  Next time, I will use hotter peppers for sure.

Will someone please give me some of the causes for dry / crumbly cheese?  Humidity hovers around 85%.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: Boofer on February 03, 2013, 02:33:29 PM
Will someone please give me some of the causes for dry / crumbly cheese?
Well, you could search on "Dry and Crumbly" in the forum or you could go to the wiki (http://cheeseforum.org/articles/category/defects/body/).

Common problem associated with excessive acidity, overcooking, too much culture, too much stirring.

-Boofer-
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on February 05, 2013, 07:09:29 PM
Thanks Boofer, I did some research.

One thing I can't seem to get a handle on is stirring.  Many recipes will state "stir for 30 minutes", or something similar.  But, I know excessive stirring causes excessive moisture loss.  But, it seems when I try to limit my stirring, the curds become matted.  How do you find the happy medium?  Is clumping an issue?
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: bbracken677 on February 05, 2013, 07:58:25 PM
You want to stir often enough to prevent matting, or clumping. I stir about every 10 minutes or so for a couple or few minutes (hows that for ambiguity?). When the curds are beginning to clump, you need to stir more often, or even continually depending on the cheese.

Quite often, depending on the cheese, when the curds begin to clump you may be nearing the draining stage.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: rolsen99 on February 05, 2013, 08:06:34 PM
I don't think I have ever gone 10 minutes without stirring.  Appears this may be part of my issue.  It also sounds like I have a noobness issue.  I need to be able to react to what's happening, rather than simply staring at a timer.
Title: Re: 2nd Presed Make with Pics - Pepper Jack
Post by: High Altitude on February 25, 2013, 02:02:37 PM
Do you have to boil the peppers if they are dried?  I'm about to make a second pepperjack with red pepper flakes.  With the first one I made, I blanched fresh chopped peppers and added to drained and salted curds.  I have read that when adding dried herbs/spices, you don't need to blanch unless wary of their origin.  I hate to lose any "hotness" with blanching dried peppers.  Thoughts/experience anyone?