COJACK CHEESE RECIPES
COLBY-JACK CHEESE SAUCE RECIPE | MYRECIPES
Versatile soup bases are seasoned pastes that add a big boost of concentrated flavor, similar to bouillon granules but much grander in taste.
Provided by Sharon Buterbaugh, Afton, Virginia
Total Time 16 minutes
Prep Time 10 minutes
Cook Time 6 minutes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Melt 1/4 cup butter in a heavy saucepan over low heat; whisk in flour and chicken soup base until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in Colby-Jack cheese, horseradish, and pepper, whisking until cheese is melted.
RECIPE: MONTEREY JACK CHEESE - CULTURES FOR HEALTH
Provided by admin
Prep Time 2 hours
Cook Time 0 minutes
Number Of Ingredients 16
Steps:
- Heat the milk to 90°F. Add culture, stir well until thoroughly incorporated, cover, and ferment 30-45 minutes.
- Slowly add the diluted rennet using an up-and-down motion.
- Allow the cheese to set for 45 minutes, or until the whey begins to separate from the curd. There should be a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
- Using a curd knife, carefully cut the curds into 1/4-inch cubes and allow to set for 45 minutes. Do not stir.
- Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink.
- Once the curds are at 100°F, maintain the temperature and continue stirring occasionally for the next 30 minutes. If the curds get too hot, remove from heat. After 30 minutes, let the curds rest for 5 minutes.
- Pour about half of the whey out, leaving enough to just cover the top of the curds. Maintain the curds at 100°F for the next 30 minutes, stirring every few minutes to prevent them sticking together.
- Pour the curds into a cheesecloth-lined colander. Place the colander and curds into the sink, and add cheese salt. Stir carefully and drain.
- Line a cheese mold with cheesecloth. Press at 5 pounds of pressure for 15 minutes.
- Using a fresh piece of cheesecloth, flip the cheese and press at 10 pounds of pressure for 12 hours.
- Remove the cheese from the press and air-dry for 2-3 days, until smooth and dry to the touch.
- Wax the cheese and age at 55-60°F for at least 30 days. If using raw milk, age for at least 60 days. The flavor of this cheese will become stronger and sharper with longer aging.
More about "cojack cheese recipes"
COLBY-JACK CHEESE SAUCE RECIPE | MYRECIPES
Versatile soup bases are seasoned pastes that add a big boost of concentrated flavor, similar to bouillon granules but much grander in taste.
From myrecipes.com
Total Time 16 minutes
From myrecipes.com
Total Time 16 minutes
- Melt 1/4 cup butter in a heavy saucepan over low heat; whisk in flour and chicken soup base until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in Colby-Jack cheese, horseradish, and pepper, whisking until cheese is melted.
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RECIPE: MONTEREY JACK CHEESE - CULTURES FOR HEALTH
From culturesforhealth.com
- Wax the cheese and age at 55-60°F for at least 30 days. If using raw milk, age for at least 60 days. The flavor of this cheese will become stronger and sharper with longer aging.
See details
COLBY CHEESE RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
- Take the cheese out of the mold, take off the cheesecloth, and air-dry it somewhere cool and dark for a few days, or until the outside is dry to the touch. Wax it, and age it at around 55°F for 2 to 3 months.
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