2nd Presed Make with Pics - Pepper Jack

[rolsen99]

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.

[rolsen99]

Can't add multiple pictures 

[rolsen99]

Another....

[Al Lewis]

Can't add multiple pictures 

Why?  Just click (more attachments) below the "Choose File" button.

[rolsen99]

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.

[rolsen99]

Last, sorry about multiple posts.  Tried compressing file...can't post one at a time now.

[bbracken677]

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.

[rolsen99]

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 

[bbracken677]

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.

[H-K-J]

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

[bbracken677]

whoa! Thanks!  lol have often wondered how to do that....

[rolsen99]

In my Gouda post, I compressed all the images and was able to post them in one shot.  Thanks for all the help though!

[Al Lewis]

Have to say I love that double lever press.

[rolsen99]

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!

[Al Lewis]

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.