1st Monterey Jack

[jimmyzshack]

Kinda plan but couldn't think of anthing to add to it that i had on hand.

I think there is a typo on the recipe. line 3 "Stir 0.015 ounces/15 gram salt into the diluted rennet." 15 grams of salt would be 0.5 oz

https://cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm

[Tea]

Yes that should be 15gr of salt.

Well that is one fine looking cheese.  So how are you going to age it, and what is it's size?

[jimmyzshack]

it's 3lb 7oz from a 3 gal batch. 7" mold. Once it drys i'm going to vacuum seal it.

[DeejayDebi]

Hey that looks great Jimmy! Cheese takes a lot of salt! It gets used not just for flavor but also for draining the whey. Good job!

[Sailor Con Queso]

... and for slowing down the bacteria so they don't over acidify.

[DeejayDebi]

Yep that too. Probably a whole bunch of things we don't even know about too.