Jack in January – January 7th, 2018

Two and a half weeks ago my cheese making buddy Mo’ and I made Jack and Cheddar, but she kept all of the cheese so I don’t have it here to see it develop.  I’m sure I’ll get to taste it but I like watching and caring for the cheese as it develops.  Anyway, I decided I should remake the Jack right away and so how the recipe turns out.

January 7th –

Ingredients for Jack:
3 gallons whole milk
3/8 tsp MM100 – 1/8 tsp per gallon – other Mesophilic cultures can be used
3/4 tsp Rennet – 1/4 tsp per gallon
1/4 cup Distilled Water

Recipe:

Heat to 89
Add Culture, hold for 45 mins
Add Rennet
Hold for 40 mins
Cut
Rest for 10 mins.
Stir and heat to 100 for 30-40mins
hold at 100 for 30mins while stirring
hold for 30 mins without stirring
Drain whey and place into mold
Flip after 15 mins
Flip after 30 mins.
Press for 12 hrs at 30lbs
Brine for 6 hrs.
age as needed, 60 days if using raw milk.  I would recommend 4-6 months, but you may want to age for a year or more to develop flavor.

 

 

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