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Number one. I forgot to blanch/boil the jalapenos and red peppers before adding them.  I added them at the same time as the rennet. I plan to age this at least two months. Should I worry? What do I look for? How do I test it to see if it's ok?

Number two. After raising the temp from 88* to 100* The recipe called for maintaining 100* for 30 min, then removing the whey down to the curds and maintaining 100* for another 30 min. The first 30 went fine, the second 30 dropped in temp to 94* and I didn't notice. As I understand it, this will make a moister curd. What problems should I look for? What exactly does that mean in terms of aging?

I was preoccupied with getting a good knit. Pressing under whey for the first time. That went well so I count it as a success. If only I could do everything right.

Well, if it took you that long to notice, I assume you also weren't stirring the whole time. This is a mistake that most people make at some point. Basically unless the recipe says otherwise (ie let curds sit for a few minutes at end) keep stirring the whole way through.

That said, both of these will cause moisture to be higher, and you won't be able to age it for a super long time. I'd also suggest not waxing, particularly since jacks are a shorter aged cheese in the first place. Generally with this sort of thing if you do wax it's going to seep.

Hopefully the peppers aren't a huge concern, you might have a higher risk cheese but shouldn't be enough to toss, as far as I know.

What kind of milk do you use? Do you use the floc test?

I think normally people put the additives (peppers or herbs or whatever) at the point when the curds have been drained and they are getting ready to press. I have no idea what effect, if any, it will have to add them at the point of rennet ... hopefully someone with more knowledge/experience in the use of additives will chime in!

Quote from: awakephd on January 01, 2016, 05:26:04 PM
I think normally people put the additives (peppers or herbs or whatever) at the point when the curds have been drained and they are getting ready to press. I have no idea what effect, if any, it will have to add them at the point of rennet ... hopefully someone with more knowledge/experience in the use of additives will chime in!

Good point. Might be more spicy?

Quote from: Stinky on January 01, 2016, 04:08:56 PM
Well, if it took you that long to notice, I assume you also weren't stirring the whole time. This is a mistake that most people make at some point. Basically unless the recipe says otherwise (ie let curds sit for a few minutes at end) keep stirring the whole way through.

That said, both of these will cause moisture to be higher, and you won't be able to age it for a super long time. I'd also suggest not waxing, particularly since jacks are a shorter aged cheese in the first place. Generally with this sort of thing if you do wax it's going to seep.

Hopefully the peppers aren't a huge concern, you might have a higher risk cheese but shouldn't be enough to toss, as far as I know.

What kind of milk do you use? Do you use the floc test?

In somewhat reverse order, I don't floc test anymore with this recipe. I just let it go the 40 minutes and check for a clean break. I use store bought whole milk. The recipe calls for stirring every five minutes at that point to keep from matting, I was doing other stuff and going back to it. I ASSumed the sink water was keeping it constant as it had previously. I was wrong. I was planning on using my new vacuum sealer on this one instead of wax.

So, wetter curds would be a shorter age time? How long is super long? I was thinking the 60 day thing.

Quote from: awakephd on January 01, 2016, 05:26:04 PM
I think normally people put the additives (peppers or herbs or whatever) at the point when the curds have been drained and they are getting ready to press. I have no idea what effect, if any, it will have to add them at the point of rennet ... hopefully someone with more knowledge/experience in the use of additives will chime in!

I got that idea from http://www.culturesforhealth.com/pepper-jack-cheese/

I don't use that recipe but I use that part. I see they didn't say anything about blanching either.

Quote from: Jeepyj on January 02, 2016, 12:19:19 AM

Quote from: Stinky on January 01, 2016, 04:08:56 PM
Well, if it took you that long to notice, I assume you also weren't stirring the whole time. This is a mistake that most people make at some point. Basically unless the recipe says otherwise (ie let curds sit for a few minutes at end) keep stirring the whole way through.

That said, both of these will cause moisture to be higher, and you won't be able to age it for a super long time. I'd also suggest not waxing, particularly since jacks are a shorter aged cheese in the first place. Generally with this sort of thing if you do wax it's going to seep.

Hopefully the peppers aren't a huge concern, you might have a higher risk cheese but shouldn't be enough to toss, as far as I know.

What kind of milk do you use? Do you use the floc test?

In somewhat reverse order, I don't floc test anymore with this recipe. I just let it go the 40 minutes and check for a clean break. I use store bought whole milk. The recipe calls for stirring every five minutes at that point to keep from matting, I was doing other stuff and going back to it. I ASSumed the sink water was keeping it constant as it had previously. I was wrong. I was planning on using my new vacuum sealer on this one instead of wax.

So, wetter curds would be a shorter age time? How long is super long? I was thinking the 60 day thing.

In reverse order again! You couldn't age this cheese out forever even if it was that type, as is it's short so just 60 days is good.

Floc is better. Adjusts for variety in rennet addition and milk components. Also, since you're using bad, abused milk from the store, just raise the floc factor 1/2 to 1, and cut the curds a little smaller. With any cheese you do. This strengthens bonds in the cheese which are weaker from poor milk while getting rid of enough moisture.

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In reverse order again! You couldn't age this cheese out forever even if it was that type, as is it's short so just 60 days is good.

Floc is better. Adjusts for variety in rennet addition and milk components. Also, since you're using bad, abused milk from the store, just raise the floc factor 1/2 to 1, and cut the curds a little smaller. With any cheese you do. This strengthens bonds in the cheese which are weaker from poor milk while getting rid of enough moisture.
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good to know. AC4U. thanks.