Pepper Jack

The added flavor from the peppers, bring cheese to a whole new level. When making this recipe you can adjust the amount of peppers to create the perfect flavor

Ingredients

Calcium Chloride
Thermophilic Culture
Microbial Rennet for Hard Cheese

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

Thermophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from swiss and gruyere to mozzarella, parmesan, provolone, and other Italian style cheeses. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk.

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Hard Cheese

$0.00

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1.2 ml of Calcium Chloride
3. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.02 ml of Thermophilic Culture
5. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
7. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
8. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
11. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
12. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
14. Mix
Time: 00:10:00
Temperature: 34 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
16. Mix
Time: 00:30:00
Temperature: 35 °C
Speed: 50 RPM
17. Instructions
Remove 1 cup of whey and replace with 1 cup of boiling water
18. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
19. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 00:10:00
20. Instructions
Remove the residual whey and place drainer with the curd back in the heating pot
21. +Ingredients
Please add:
1 ml of salt
1 ml of Black pepper
22. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
23. Instructions
Transfer the curd in the mould
24. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.69 Bar
Flip the cheese after 15 m
25. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
Flip the cheese after 30 m
26. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h
27. Instructions
Remove from the press and release the residual whey
28. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
29. Instructions
Enjoy !

fromaggio