DRY MONTEREY JACK CHEESE RECIPES

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.

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.