Another pepper cheese

[scasnerkay]

Make went well with the exception of the pH going a bit too fast in the press. Probably I should have less culture, or removed a higher percentage of whey.
I will see in about 6-8 weeks how the result is!

[MacGruff]

Looks good!

[Susan38]

Do you think your faster pH drop had anything to do with not adding salt to the curd wash water?  And I was curious as to why you did not add it as per recipe?

BTW, it all looks great (process and cheese), I'm sure it will taste wonderful!

[Boofer]

I like your make sheet. There are a lot of variations on the forum...yours seems to capture important elements.

Did you add the water that the peppers were simmered in to the make?

-Boofer-

[scasnerkay]

Thanks Boofer, I am glad you like the spreadsheet. I have done a much better job of keeping track of the makes since I made them into google sheets that I could bring up on the ipad. Entry then is real time, plus I can easily switch to prior makes.

There really was no water to add after simmering the peppers! The peppers had absorbed it all.

[pastpawn]

Man I love hot cheese.  Nice job.