Yesterday I made a batch of Monterey Jack w/dried red pepper flakes (In Idaho we call it Pepper Jack). In researching recipes, I found that Leeners.com recommended using 1 Tbs. of salt per gallon of milk while Ricki Carrol’s recipe calls for 1 Tbs. salt per 2 gallons of milk. I thought the leener recipe seemed like too much salt based on other recipes I have made so I compromised at 1.25 Tbs per my 2 gallon of non-fat milk with 1 qt. heavy cream batch. When I completed the batch and tasted the curd it seemed under salted.
Can someone make give me a recommendation as a proper salt application for Monterey Jack?
I probably should have added additional salt before pressing but I didn’t. As I thought further about it I decided I needed more salt so I put the cheese in a brine for several hours. This should be quite a hybrid variety of Pepper Jack when if finishes.
Among other things, salt assists in drawing moisture from the curd. Therefore, using more salt would result in a drier cheese. I don’t know about you folks, but my Jack has always been too dry as it is. I don’t think I would add more salt; and I use 1Tbsp for every 2 Gal. of milk. I am interested in the result of brining a Jack - keep me posted please.
Same here Rich.
I would really like to turn out a Jack style of cheese, like I can buy in the supermarket.
Pepperjack is one of my favorite cheeses but everything I’ve made falls short.
I’ve decided to attempt another Monterey Jack this morning. I’m going to try working the curd less during the cooking process, as I think I have been over doing it, and losing too much moisture. I’ll let y’all know how it goes.
Thanks, its in the final press now - 26 lbs for 12 hrs. It looks really good at the moment. I did two press cycles so far, at 7 and 16 lbs, and then removed the cloth for the final press. It has a nice rubbery feel to it and the curd tastes great. I held myself to only stirring the curd about every 10 minutes, and just enough to break up the matting. The curd did look different, not so small - hopefully because it held more moisture. I’m thinking I have been getting a bit too “hands on” and needed to back off and let the curd do its own thing. Time will tell. I’ll get a pic when it comes out of the press.
I’m thinking I have been getting a bit too “hands on” and needed to back off and let the curd do its own thing. Time will tell. I’ll get a pic when it comes out of the press.
I was ‘talking’ to a friend of mine who made a Gouda about the same time I made an Edam. She used the same size mould as I did, I made it for her, my 3 gallon only just fitted in the mould, whereas her 4 gallon fitted with room to spare.
I hand stir while she uses a slotted spoon. We believe that hand stirring has a ‘softer’ action compared to spoon stirring.
So I have to believe that stirring has a great deal to do with the final outcome, perhaps affecting overall dryness?
Hand stirring; that is interesting. I want to try that next time however, I did seem to get a lot of volume for my recipe using the spoon. I only stirred it every 5 to 10 minutes. It seemed to mat less than a cheddar for some reason.
Yeah, I noticed the same thing - less matting than with cheddars. I hand stir also. I prefer to actually feel the curd. There is a very noticeable difference in the feel of the curd as it progresses through the cook. Another result of the reduced matting is that it drains more quickly. Just a few minutes in a sieve, then to the mold and much less whey pressed out - even in the initial press.
OK, here’s the promised pic. Its not “right out of the press.” I de-pressed it about 1:30 AM, but I didn’t get around to taking a pic until this morning - I actually went back to bed. So there is a wee bit of settling that took place in the 4 hours interim time. The curd tastes quite salty at this point, so I’m not going to have to brine it as Gibb did his. I’ll probably age this one the minimum time, since I’m anxious to see the result. Maybe we can get Dave back to Jack.
for me, i never make Monterey Jack, and i am not feeling that i could do it at all
Gibb , every cheese kind should have the proper percentage of its weight salt.
For Monterey Jack i have no clue,
but in general , if it is curd salted then tablespoon for each gallon of milk (example if ur batch is 4 gallons, then u add 4 tablespoon before hooping)
if it is brined, then 3-4 hours per pound of cheese or so.
salt is very critical agent, and u can not imagine its influence in everything inside the wheel
Thanks for the advice. Sorry for the delayed response, I have been a bit busy this past week. I will be more attentive as far as salting is concerned. Obviously I have a lot to learn in regard to the make process. It is kind of funny, my background is engineering and I spent most of my working life in milk processing plants and cheese plants but worked mostly on the equipment side of the business. I didn’t pay that much attention to the intricaciesy of the make process. It is interesting to go back know and realize with yours and others help here on the forum how much I didn’t know.
Yeah, I noticed the same thing - less matting than with cheddars. I hand stir also. I prefer to actually feel the curd. There is a very noticeable difference in the feel of the curd as it progresses through the cook. Another result of the reduced matting is that it drains more quickly. Just a few minutes in a sieve, then to the mold and much less whey pressed out - even in the initial press.
Might I humbly suggest you don’t waste time with the sieve. IMHO all it does is cool the curds down to the point they don’t meld easily. Your photo looks good, nice size etc, but there are a lot of holes in the outer surface.
I think you’ll find warmer curds will produce a smoother exterior, also a faster flipping will help. I only wait for 5 mins before flipping for the first time, flip, then another 5 minutes before I allow a longer period. Works for me.
