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Hello. I am a newbie cheesemaker in Maryland. I took a one-day class sponsored by PASA (Pennsylvania Association for Sustainable Agriculture) and learned a lot from Rusty and Claire Orner at Quiet Creek Herb Farm. With that, I have embarked on weekly cheesemaking 'experiments.'

Made 30-min. Mozzarella (wonderful!) and have two batches of a simple Farmhouse Cheddar in my mini-fridge 'cave.' I also successfully made some very nice ricotta from the whey (as well as some delicious breads and pastas, BTW!). Today I did my first Monterey Jack.

It smells a tiny bit off, but maybe that is the longer hold at 100 degrees? Well..it's not too off-putting, so I will see what comes.

I also have (almost) mastered the cave by buying a digital timer that allows me the ability to turn it off and on frequently. Combined with a thermo-hygrometer inside, and a bowl of water (okay, so THAT is not so high tech!) I hope to be able to keep it within a fairly narrow range. Still adjusting that. But is a cheaper solution than buying an appliance thermostat.

The cheddars are due for unveiling in about two weeks -- stay tuned!

Welcome to the forum. What does the jack smell like? Sour? I also have a few cheeses that are about to be ready. Feels like Christmas, huh?

Welcome BethGi. Glad to hear you have had a few nice success stories and with the 30 minute mozzarella too. Some people have a hard time with that for some reason.

What do you mean by the Jack smells a bit off? Did you try any of the curds?

Just a bit pungent, and I suspect that the temp. went up too fast in the 90-100 degree stage. I did a water bath rise but didn't check the water first. The curds taste fine, although after pressing the cheese has a very open texture. (But given the low weights used for pressing, would that be expected?)

From my reading the open texture would confirm that the curds got too hot too fast. Am I right?

Regardless, I will let it dry and taste again. Assuming it is ok, I will go ahead with waxing. 

Beth -
I would suspect over development of acidity during the ripening process due to:
1. Ripening the milk to much before adding the rennet
2. The use of too much starter
3. Failure to firm the curd sufficiently before draining whey
4. Any condition that cause whey to be retained in the curd or cheese.

I use very light weight when pressing but for longer periods and don't generally have a curd issue.

Open texture could also be pressing at to high a temperature.

Hang in there you never know what time can do for a cheese!

Good morning Beth and welcome to the forum.

Hello Beth, welcome to the forum, lots of great info and folks here!

Welcome BethGi! 

Welcome aboard, Beth!

Sounds like you've gotten a good start. I would love to do a Mozzarella one of these days. So many cheeses, so little time (Unless you're Debi, of course!  ).

-Boofer-

Hi BethGi,

Oh, using whey in pasta... to make the pasta itself, or to cook it?  I need ways to use whey!  I'm thinking of using it instead of water in my sourdough starter and bread.

I'm glad you asked your question, because reading the answers to your questions is helping me learn, too!

Matthew