Manchego

4 Gal whole milk to 86 F.  Add 1/2 pkt each of meso and thermo starter and stir 2 min.  Ripen 45 min.
(add 1/4 to 1/2 tsp lipase if desired)
(add 1 1/2 Tbsp liquid smoke - I like Hickory - stir 2 min)
Add 1 tsp liquid animal rennet, stir 2 min.  Set 30 min at 86 F, or until clean break.
Cut to 1/2”, set 5 min, than whisk to rice sized pieces over 30 min, still at 86 F.
Cook to 104 F. over 45 min, stirring occasionally.
Set 5 min, then pour off whey.
Place in 6” mold at 34 lbs for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 68 lbs. for 6 hrs.
Remove from press and soak in cold brine for 6 hrs.
Pat dry and place in your cave for 5 to 7 days.  Can age longer if you desire.

Why do you add the liquid smoke??

For the obvious reason - flavor.

I guess I avoid liquid smoke due to the junk that they tend to put in it. Have you thought about cold smoking it in a grill with hickory chips or something? It’s actually pretty easy to do.

This makes me a bit curious now… What junk do you mean? I’ve used liquid smoke for years for a variety of purposes because it’s not really an option for me to actually smoke anything myself. The only ingredients in the products I’ve seen are water and concentrated hickory or mesquite smoke. Do you mean there is something in liquid smoke that isn’t listed in the ingredients, or have I just been lucky and only found good brands?

I haven’t added liquid smoke yet to any cheese, but am planning to at some point after I build up some more experience.

Hmmm… you must be lucky, usually they have things like sodium nitrate or MSG in it. That’s why I quit buying it several years ago and just haven’t went back. For awhile they were putting that stuff in EVERYTHING it seemed.

However, lol, I tend to be a purist and would only actually do the smoking. The irony being that the smoke will put carcinogens in.. hehehe always something.

Ahh, I see. I can understand that then. I’ll chalk it up to luck then since the stuff I use only contains water and smoke. I have no idea why MSG or any nitrates would be in liquid smoke, there’s no need for preservatives. I agree I wouldn’t want to use that either.