Monterey Jack 2

From SackWiki

Level of difficulty:
Prep time: 5 hours
Long press time: 12 hours

This is a medium-difficulty, fairly time-intensive recipe that produces a fast-aging cheese.

Ingredients: 
 
  2 gallons whole milk
  1/4 tsp direct-set mesophilic starter
  1/8 tsp calcium chloride
  1/2 tsp liquid rennet
  1 tbsp kosher salt
  cheese wax
 
Procedure:
  
  Heat milk at Med on stove until 88F.
  Add starter and stir well for 1 minute.
  Turn off heat. (it should rise to and then maintain 90F)
  Cover and let set for 30 minutes.
  Mix calcium chloride in 1/4 cup cool water and pour into milk.
  Stir thoroughly for 1 minute with slotted spoon.
  Mix rennet in 1/4 cup cool water and pour into milk.
  Stir thoroughly for 1 minute with slotted spoon.
  Let sit at 90F for 45 minutes or until the curd gives a clean break.
  Cut the curd into 1/4" pieces.
  Transfer pot to a hot water bath in the sink.
  Maintain 90F and gently stir curds constantly for 40 minutes.
  Gradually raise the temperature to 100F, over 35 minutes, stirring frequently.
  Maintain 100F for 30 minutes, gently stirring constantly
  Let the curds rest for 5 minutes.
  Pour off the whey to the level of the curds, taking care not to lose curds.
  Let curds rest an additional 30 minutes, stirring frequently to prevent 
     matting, while maintaining 100F.
  Pour the curds into a cheesecloth-lined colander.
  Sprinkle in the salt and toss well.
  Let curds drain for 5 minutes.
  Firmly press the curds into a 2-lb mold lined with cheesecloth.
  Apply 10 lbs of pressure for 15 minutes.
  Remove the cheese from the mold and remove the cloth.
  Turn cheese over and re-dress.
  Apply 30 lbs of pressure for 30 minutes.
  Remove the cheese from the mold and remove the cloth.
  Turn cheese over and re-dress.
  Apply 40 lbs of pressure for 12 hours.
  Remove the cheese from the mold and remove the cloth.
  Air dry at room temperature for 2-5 days until it is dry to the touch.
  Wax the cheese.
  Age for 1-3 months.

Attempt #1 - May 9, 2007

Overall satisfaction:

I was eager to try another A.D. cheese, and I chose a Monterey Jack because it has a fast aging time -- it can be ready in only a month. Once I crack open this one and the Chipotle Cheddar, I expect to be confident enough with my new milk to make many more cheeses.

The curds had a nice square shape after cutting, and remained large until I broke them up.

The resulting cheese is 4" across and 3" tall. I am disappointed in my yield, although it matches the other A.D. cheese I've done, so I wonder if that's just the way it goes, or if I'm doing something wrong. I've asked a fellow cheesemaker how much yield he gets, and it's nearly double mine. The curds obviously shrink as they cook... maybe I should cut back on the cooking time? I need to investigate that one and get some advice.

I air dried this cheese about 2.5 days and then waxed it and put it in the cheese fridge.

I aged it for 3 months and cut into it on August 5, 2007. The texture was good, and it had that "real cheese" quality that is new to me with A.D. cheeses. Unfortunately, the taste was a bit sour and not enjoyable. I ended up throwing most of it away.

Photos