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.<\/p>\n
January 7th –<\/strong><\/p>\n Ingredients for Jack: Recipe:<\/strong><\/p>\n Heat to 89 <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":2,"featured_media":123,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=545"}],"version-history":[{"count":5,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/545\/revisions"}],"predecessor-version":[{"id":993,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/545\/revisions\/993"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/123"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=545"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>3 gallons whole milk
\n3\/8 tsp MM100 \u2013 1\/8 tsp per gallon \u2013 other Mesophilic cultures can be used
\n3\/4 tsp Rennet \u2013 1\/4 tsp per gallon
\n1\/4 cup Distilled Water<\/p>\n
\nAdd Culture, hold for 45 mins
\nAdd Rennet
\nHold for 40 mins
\nCut
\nRest for 10 mins.
\nStir and heat to 100 for 30-40mins
\nhold at 100 for 30mins while stirring
\nhold for 30 mins without stirring
\nDrain whey and place into mold
\nFlip after 15 mins
\nFlip after 30 mins.
\nPress for 12 hrs at 30lbs
\nBrine for 6 hrs.
\nage 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.<\/p>\n