I have about 20 more minutes of cook time at 100 degrees before I drain and begin to press my Monterey Jack this evening.  All has went well.  Got great curd in about 60 minutes.  I had to use 1/2 tsp of Animal rennet and 15 drops of vegan rennet.  1 tsp of CaCl2 and two gallons of whole milk and a 1/2 pint of heavy cream.  I used buttermilk starter, used up what I had left about 1/2 cup.  Everything looks good.

I will post a pix as soon as it is out of the press for you all to see.

Did u add the rennet in at the same time as the culture ?

Hi Neil, no, my wife prepped it while I was at work and I added the rennet when I got home.  Added the CaCl2 and then the rennet.  I did use the Country Fresh whole pasteurized milk this time, and I think that I get better results with this milk than with the Great Value branded milk.  I am going to try Spartan Milk for my upcoming swiss.  I noticed that the Great Value states “Grade A Pasteurized, Homogenized.  Whereas the Country Fresh is only Pasteurized.  Spartan is also only stating Pasteurized, so I think that this may work as well.  We will see.

Here is a photo of the Monterey Jack wheel.

Drying now, then the wax.

Pretty…......Cheeeeeese aurghhhhhhhhhhhhhhhhhhmmmmmmmmmmmmm!!

Looks great !!!

Waxed last night and in the fridge.  Should be ready to sample in July or August.  Yummmmm!