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: [ Ссылка ] (Amazon)
Rennet: [ Ссылка ] (New England Cheesemaking)
How To Make Clabber: [ Ссылка ] (blog)
How to Make Clabber: [ Ссылка ] (YouTube)

Other optional mesophilic cultures:
Flora Danica: [ Ссылка ] (New England Cheesemaking)
MA11: [ Ссылка ] (New England Cheesemaking)

TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: [ Ссылка ] (Amazon)
Curd Knife: [ Ссылка ] (Amazon)
8-gallon soup pot: [ Ссылка ] (Webstaurant)
Large Cheese Mold: [ Ссылка ] (New England Cheesemaking)
Cheese Press: [ Ссылка ] (New England Cheesemaking)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
Mesh Plastic: [ Ссылка ] (Amazon)
Bamboo Mats: [ Ссылка ] (Amazon)
Netted Cheese Cover: [ Ссылка ] (Amazon)
Vacuum Sealer: [ Ссылка ] (Amazon)
Wevac Vacuum Sealer Bags: [ Ссылка ] (Amazon)

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
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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