Made my Hungarian spiced Pepper Jack and it will be coming out of the press later.
What do I do now- Air dry for some time and then down to the cold room- Age in a container? Vacuum Pack?I have a large commercial machine
You advice appreciated.-
The recipe I have (havent made it yet) says to wash the rind with 1 ounce of salt in 1 cup of pure water (no chlorine) and then air dry at room temp for 1 to 3 days (until rind turns yellowish) at which point you would vacuum seal it (recipe says wax it, but same basic thing).
If you didnt salt the curds before pressing, then you should brine soak the cheese in 18-23% brine for 4 hours per pound, and then air dry etc.
I rubbed the curd with a goulash paste of ground red peppers and salt.
So I think I will try to wash with your instruction- do I soak or dip?
Since you already gave it a wash...I would let it ride with that.
Keep us informed as to your progress! Sounds like a wonderful cheese in progress :)
Would you share your recipe?
If you did not salt the curds, then your cheese is undersalted if all you used was a paste. It needs to be brined else you will get off flavors.
Quote from: murmur on November 02, 2012, 01:55:52 AM
I rubbed the curd with a goulash paste of ground red peppers and salt.
Says salted, although not how much...
Even if it is a thick crust, that will not salt it enough, unless it is applied repeatedly for weeks. Paste applications should be done after brining/salting, unless it is a very small cheese.
ah...good to know. Thanks!
Quote from: rosawoodsii on November 02, 2012, 01:45:27 PM
Would you share your recipe?
Just used the "Pepper Jack Again" recipe from the forum with 4 l of 3.25% and MM100
Variation was the 2 tblsp goulash paste addition hand rubbed into the curd after initial draining and before pressing. Extremely salty stuff