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Say Cheese!

6/28/2013

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Today it was Monterrey Jack - but I think (no, I KNOW) I screwed it up.

See, all hard cheeses start out the same:  heat your milk to x*, add your starter and hold at x* for y minutes.  Add your rennet and hold for another y minutes (might be the same, might be longer/shorter.)  Cut the resulting curds into various sizes, let set for yet another y minutes, then heat to x*.  Usually stirring. Let set another y minutes. Drain whey, add salt (sometimes), then put in mold and press.  Simple, right?

Only some cheeses add steps.  Like Monterrey Jack, for example - you raise the temp, then drain off HALF the whey (which I did), then you ADD COOL WATER to drop the temp from 100* to 80*-ish, hold for 30 minutes, then drain for 20 and then press.

I....didn't add the water, so I held the curds at 100*. :sigh:  Still – it looks normal, tastes OK, so I'm gonna keep on and age it.  We'll see what the difference is in 4 months or so.  (Cheese is cheese is cheese, and it'll be edible.  Just...might not taste like it's supposed to. :lol:

I used 2 gallons (to get 2 pounds of cheese)...I need to do a soft cheese too. That'll use up another gallon.....and it looks like I need to make cheese tomorrow, too.  Our r
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    We're just a family living the good life in the country.  With goats. (And horses, chickens, and dogs.  But the goats outnumber everybody else!)

    Cast of Characters:

    SG: short for "Sweet Geek", the man of the family

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