Post by jackdag on Aug 8, 2011 1:08:56 GMT -8
This is a generic recipe for making Monterey Jack.
Ingredients –American
•1 US gallon/3.8 liters whole Goat Milk.
•Optional:1/2 cup/150 ml Heavy Cream.
•Mesophilic Starter Culture of your choice,simple recipe here.
•Optional:Calcium Chloride if using pasteurized milk,amount depending on type.
•Rennet diluted in 1/4 cup/50 ml water,amount depending on package directions and your experience with that brand.
•0.06 ounces/1.6 gram &0.5 ounce/15 gram non-iodized Salt.
•Optional:Finely diced Garden Herbs or Horseradish or Habanero Chili or Jalapeno Chili.
Directions
1.Combine milk,optional cream and diluted calcium chloride in a stockpot or double boiler and heat to 88°F/31°C.
2.Add a mesophilic starter culture,whisk in thoroughly,allow the milk to ripen for ~45 minutes.
3.Stir 0.015 ounces/15 gram salt into the diluted rennet.
4.Increase the temperature of the milk to 90°F/32°C. Stir the salt-rennet solution gently into the milk.
5.Allow the milk to set,covered,at 90° F/32° C for ~60 minutes or until the milk has set into a firm curd with a clean break.
6.Using a long bladed stainless steel knife cut the curd into ~1/2 inch/1 cm cubes. Let the curds set for ~10 minutes.
7.Place the stockpot into a second pot of 100° F/38° C water or in a sink filled with 100° F/38° C water and indirectly heat the curds to 100° F/38° C by increasing the temperature no faster than 2° F/1° C every 5 minutes. This should take ~30 minutes,stir the curds gently but frequently during this cooking period to keep the curd pieces from matting together.
8.Maintain the curds at 100° F/38° C for an additional ~30 minutes stirring every several minutes to keep the curds from matting.
9.Do not stir for ~5 minutes to allow curds to settle,then pour off the whey down to the level of the curd.
10.Allow the curds to set for 30 minutes stirring every ~5 minutes to prevent matting.
11.Pour the curds and whey into a cheesecloth lined colander and allow remaining whey to drain.
12.Sprinkle 0.5 ounce/15 gram of salt and optional garden herbs,jalapenos etc over the curd and gently mix by hands.
13.Press curds in cheesecloth lined mold with 4 lb/2 kg for ~15 minutes.
14.Remove the cheese from the press and cheesecloth,flip cheese,replace,and press with 8-10 lb/4-5 kg for ~12 hours.
15.Remove the cheese from the press and cheesecloth,lightly apply brine (0.5 ounce/15 gram salt in 0.5 cup/100 ml of water) wash to outside of cheese.
16.Place the cheese on a drying mat and air dry for 1-3 days at room temperature turning over twice each day.
17.Wax cheese when starts to form a yellowish rind and is dry to the touch.
18.Age waxed cheese ~55° F/13° C for 1-4 months,turn the cheese over daily for the first month and 2-3 times a week thereafter to ensure even ripening.
Enjoy
Ingredients –American
•1 US gallon/3.8 liters whole Goat Milk.
•Optional:1/2 cup/150 ml Heavy Cream.
•Mesophilic Starter Culture of your choice,simple recipe here.
•Optional:Calcium Chloride if using pasteurized milk,amount depending on type.
•Rennet diluted in 1/4 cup/50 ml water,amount depending on package directions and your experience with that brand.
•0.06 ounces/1.6 gram &0.5 ounce/15 gram non-iodized Salt.
•Optional:Finely diced Garden Herbs or Horseradish or Habanero Chili or Jalapeno Chili.
Directions
1.Combine milk,optional cream and diluted calcium chloride in a stockpot or double boiler and heat to 88°F/31°C.
2.Add a mesophilic starter culture,whisk in thoroughly,allow the milk to ripen for ~45 minutes.
3.Stir 0.015 ounces/15 gram salt into the diluted rennet.
4.Increase the temperature of the milk to 90°F/32°C. Stir the salt-rennet solution gently into the milk.
5.Allow the milk to set,covered,at 90° F/32° C for ~60 minutes or until the milk has set into a firm curd with a clean break.
6.Using a long bladed stainless steel knife cut the curd into ~1/2 inch/1 cm cubes. Let the curds set for ~10 minutes.
7.Place the stockpot into a second pot of 100° F/38° C water or in a sink filled with 100° F/38° C water and indirectly heat the curds to 100° F/38° C by increasing the temperature no faster than 2° F/1° C every 5 minutes. This should take ~30 minutes,stir the curds gently but frequently during this cooking period to keep the curd pieces from matting together.
8.Maintain the curds at 100° F/38° C for an additional ~30 minutes stirring every several minutes to keep the curds from matting.
9.Do not stir for ~5 minutes to allow curds to settle,then pour off the whey down to the level of the curd.
10.Allow the curds to set for 30 minutes stirring every ~5 minutes to prevent matting.
11.Pour the curds and whey into a cheesecloth lined colander and allow remaining whey to drain.
12.Sprinkle 0.5 ounce/15 gram of salt and optional garden herbs,jalapenos etc over the curd and gently mix by hands.
13.Press curds in cheesecloth lined mold with 4 lb/2 kg for ~15 minutes.
14.Remove the cheese from the press and cheesecloth,flip cheese,replace,and press with 8-10 lb/4-5 kg for ~12 hours.
15.Remove the cheese from the press and cheesecloth,lightly apply brine (0.5 ounce/15 gram salt in 0.5 cup/100 ml of water) wash to outside of cheese.
16.Place the cheese on a drying mat and air dry for 1-3 days at room temperature turning over twice each day.
17.Wax cheese when starts to form a yellowish rind and is dry to the touch.
18.Age waxed cheese ~55° F/13° C for 1-4 months,turn the cheese over daily for the first month and 2-3 times a week thereafter to ensure even ripening.
Enjoy
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