Garlic Jack

[scasnerkay]

Yesterday I made a try at this cheese, but not knowing what TA was, I just left it out. I was able to figure out calibration and usage of my new pH meter however, and a new digital thermometer, so here are the notes from my cheese making....

2 gal past/hom whole milk (Clover)  pH 6.5
1/2 tsp CaCl diluted in 1/4 c water
1/4 tsp MM100
1/2 tablet vegetable rennet in 1/4 cup water
1 Tblsp salt
1 Tblsp crushed garlic

Warmed milk to 86 degrees, adding garlic water, calcium chloride, and culture, stirring several minutes. Held at 86 degrees for 30 mins.
Added rennet, stirring for a couple of mins, then let sit for 35 mins until i felt I had clean break. I have not yet figured out this whole spinning bowl thing. Cureds were cut to 1/2 inch (or larger) and rested 10 mins.
Raised temp to 100 degrees, taking about 50 mins, stirring frequently, pH 6.3
Held at 100 degrees, stirring frequently, for 20 mins until the pH was 6.2
Rested 5 mins, then drained the whey with a scoop.
Held curds at 100 degrees, stirring frequently, for 15 mins, until the pH was 6.0
Drained the curd, and stirred in salt and garlic. Placed warm curds into hoop which is about 4.5 wide and 6.5 inches tall. The curds barely fit.

I was worried about pressing as heavy as indicated in the original recipe because I have a homemade press which I just stack weights on top of, and I can only come up with about 50 #. It gets precarious. And I read other Jack recipes that pressed under much less weight.

I pressed at 10 # for 15 mins, 30 # for 30 mins, and 42 # for overnight, redressing and turning in between.

This morning it weighed in at 2 #, 4 oz with a very nice, smooth rind.

I usually let the cheese I make sit on the counter in the kitchen with an upside down colander over them for a couple of days, turning, to develop a rind. Then into the "cave" which is my son's dorm frig set as high as it can be. It usually says 50 degrees on the thermometer, and in spite of water dripping and collecting in a pan, from the condensate inside the frig, it says 50 % humidity. I usually rub them with olive oil when they appear good and dry after a couple of weeks.

It will be difficult to wait the 8 weeks to try this my first attempt with the pH meter. Most of my cheeses have been of good appearance and flavor, but too dry and crumbly. I am not sure where I am going wrong, and am anxious to figure this out.  I am hoping that paying attention to pH will make a difference.

[anutcanfly]

You must have overlooked it.  I told you what TA was short for in the post just prior to this.  Look at the post prior to yours on this thread.  On a different thread you started, Boofer posted a link for a list of cultures for you (TA among them), and someone else told you the actual bacteria involved.  If none of these replies has answered your question you might want to rephrase it.  Do you have a book to refer to, if so which one? 

I'm sure your cheese will be just fine without it.  The use of TA61 is optional. 

It looks like your make went well and your pressing weights are fine.  I'm using a 6 inch diameter follower which means I need roughly twice the weight you need on your 4.5 inch follower.

I'll be interested to know how this make works out. 

[scasnerkay]

I mis-phrased what I wrote... I did get the reply on my question on TA, but not in time for me to do anything about it with the making of the cheese underway already! Thank you for both responses!
Do you have any idea if paying attention to the pH could make a difference on the texture problems I have been experiencing?? (ie dry and crumbly...)

[anutcanfly]

Absolutely!  There are other factors you'll learn about as you go, but that is the big one.  If you're having trouble with the spinning bowl, you might try inserting your cheese knife into the curd at intervals.  At first the milk will drain off in a smooth sheet, but when it begins to flocculate the knife will come out with flecks of coagulating milk.  I find that method easier than the bowl or toothpick.

[scasnerkay]

It has been 2 months since I made the garlic jack, and it seemed a good time to try it for St. Patrick's day guests....! I am so pleased!! Cheese that melts and is smooth and has a great garlic flavor! Wow, Anut, thank you for the recipe and the pH guidelines! This was the first cheese I made using the pH meter and I think it really helped.

[anutcanfly]

Congratulations!  It's nice when things start to come together.  A cheese for your diligence! 

[Ptucker]

What about using a garlic salt or garlic powder during salting?

[DeejayDebi]

Anut -

Have you considered trying doing a fine chop and a quick broil of the garlic? Makes for a wonderful flavor. Sam with onion a quick broil before adding makes a lovely flavor and adds coloras well. Never tried it in a Jack but it's very good in a cheddar.

[anutcanfly]

Some of those roasted smoked peppers would be lovely in this.  I think jack is a great cheese for adding things to!  It would be easier to add garlic power to the curds, but I'm really particular when it comes to garlic and only raw garlic appeals to me these days.  I still saute it for soups and what not, but by itself no.  I roasted a hand not that long ago and most of it hit the trash.  My taste buds are changing.  I'm finding I don't like a lot of things I used to enjoy.  Hope cheese and bread never hits that list! 

[Caseus]

Hello anut.  I am planning a pepper jack for my next cheese (it will be my third cheese).  Yours is lovely (garlic jack, 2nd try, #32, pictures with the wheel and the melt test), and the description makes me want to try a garlic jack too. 

In the first post you said you usually oil your cheese.   Is that what you did with the 2nd try cheese that you posted the pictures of?   

Right now I am planning on waxing since it will enable me to age my cheese without having to worry too much about the humidity in my cave (which I don't have yet, coming next week).  But I'd like to know what technique you used on yours.   I can't tell for sure from the pictures, but it looks really clean, no visible mold.   Thanks.  I'm just trying to understand and learn the techniques that I most want to emulate.

[anutcanfly]

Hi Caseus,

  I didn't oil this cheese, I rarely oil cheese?  I vacuum packed it after drying it a few days.  Good luck with your make.  This is the one cheese I love with additions of garlic or pepper.

[scasnerkay]

I did oil mine, and you can see from the March 17 picture, that the rind is a bit thick. I did not use a vacuum bag on the cheese, only oil, and aged 2 months. This is a small (2#) cheese, so the rind being thick uses more of whole cheese, but the rind was all edible and tasty.

[anutcanfly]

I know I love dry jack, so I can imagine have that much rind was not loss! 

[Caseus]

Hi Caseus,

  I didn't oil this cheese, I rarely oil cheese?  I vacuum packed it after drying it a few days.  Good luck with your make.  This is the one cheese I love with additions of garlic or pepper.

Oh yeah, I'm sorry, it was scasnerkay who said that he (oops, could be she?)  normally oils his(her) cheese.   

Thank you for the clarification.  The cheese is just lovely, and I like the fact that it is solid cheesey cheese to the very edge of the edge.  Have to think about vacuum bagging though.  I'm OK with it for excess coffee or my dry-aged steaks, but when it comes to cheese I'm feeling like a mud-hut groveling aboriginal luddite.  Silly, I know, I'll get over it. 

[Caseus]

I did oil mine, and you can see from the March 17 picture, that the rind is a bit thick. I did not use a vacuum bag on the cheese, only oil, and aged 2 months. This is a small (2#) cheese, so the rind being thick uses more of whole cheese, but the rind was all edible and tasty.

What does the thick rind taste like, feel like?  Can you describe the sensory attributes scasnerkay?  Will it melt, or is it hard to the bite?  Your cheese is lovely.