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 (https://cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm)
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?
it's 3lb 7oz from a 3 gal batch. 7" mold. Once it drys i'm going to vacuum seal it.
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!
... and for slowing down the bacteria so they don't over acidify.
Yep that too. Probably a whole bunch of things we don't even know about too.