Pepper “Jack”

[scasnerkay]

It was going to be a traditional jack, washed with cool water and salted before going in the form. But the outside temperature was hot, and the milk was pretty warm from the cow when I got it home. And I had a hard time getting the curd cooled off with the wash water because of the trapped heat from the coil in the bain marie.
So I will call it a same temp washed curd instead!
Good yield... 5# from around 3.5 gallons. My target was for a moist curd... I certainly think that was attained!

[DrChile]

nicely done!
Looks delicious - how long are you planning to age?


Trent

[MacGruff]

Looks beautiful!

AC4U

[scasnerkay]

I plan to age it about 6 weeks. I would like pliable and mild with spice!

[DrChile]

Also - how did you prep your pepper flakes - i.e. how much water did you simmer them in (then you added that to the milk before rennet)?

Thanks!

Trent

[scasnerkay]

I simmered the pepper flakes in enough water to cover them on the bottom of the pan - so maybe 1/2 cup? I did not measure. Then simmered about 10 mins and strained the liquid off to a bowl to cool.

[Knittingjidda]

Thank you for posting the make sheet. I'm trying to improve my washed curd cheeses and now have a ph meter so this is perfect.

It looks really nice. Can't wait to see how the tasting goes.