Monterey Jack is a simple white cheese that is similar in texture and taste to Caerphilly, a Welsh cheese. In this recipe, the milk is only heated to 100 degrees, and the salt is milled into the curd prior to pressing. It can be eaten after one month of aging, or it can be aged for much longer, if desired.
RECIPE and INGREDIENTS
Recipe Inspiration from the Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (KZitem)
Other optional mesophilic cultures:
Flora Danica: bit.ly/3D0iBpT (New England Cheesemaking)
MA11: bit.ly/3t0yq9Q (New England Cheesemaking)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Monterey Jack
00:37 Mesophilic Culture: Clabber
01:08 Rennet
01:29 Checking for a clean break: cutting curd
01:58 Stirring and Cooking
02:58 Pouring off the whey
03:39 Salting and Milling
04:25 Filling the Mold
05:05 Pressing
05:44 Air Drying
05:56 Vac-packing and Aging
06:11 Tasting
09:00 Melting Test
09:53 Why a cheese might be too hard and crumbly
10:09 Learning to make cheese by feel
11:10 Final confusing thoughts
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
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