In case I haven't told you already, cheese is my latest obsession. I've read numerous books on the topic, become friends with a few interesting cheesemongers around town, and consumed way too much of the delicious curds for just one man. Which type of cheese has the honors of being my first you ask? Monterey Jack! Why - because it was invented right here in the old U...S....of....A. USA.. USA...USA!!!! (It was invented in Monterey, California by a man named Mr. Jack. I forget his first name and the year he did it, both unimportant details, but it was sometime in the late 1800s in case you were wondering. So here is the process for making cheese in a nutshell:
1) Pour your milk into a large pot. Place the large pot of milk into an even larger pot of hot water. That way, you can slowly increase the temperature and remove the pot if it gets too hot. Temperature is very important and each recipe calls for a different temperature, sometimes multiple different temperatures at the various stages.
2) Add bacteria to flavor the milk.
3) Add renet to curdle the milk.
4) At this point, the milk turns into a gelatin like substance that resembles very stiff yogurt.
5) Cut the "very stiff like yogurt substance" (all these things have fancy names, but I will spare the details) into smaller and smaller pieces. Now you have curd and whey.
6) Cook the curds to release more and more whey. Cooking times very drastically according to cheese types.
7) Drain the curds from the whey and then salt the curds.
8) Press the curds in your own homemade cheese press. I made mine for approximately 15 bucks. Pressing ranges from hours to days depending upon cheese type.
9) Let your cheese air-dry.
10) Wax your cheese. Age your cheese.
That's pretty impressive dude, but it begs the question... How does it taste?
ReplyDeleteIt has to age for 1 to 4 months. I'm betting that I crack into at the month marker though.
ReplyDeleteAt what temperature does one age cheese? In the fridge or other?
ReplyDeleteAnywhere from 45 to 60. I closed all the vents in one of our rooms and have the cheese sitting pretty close to a window. The temp has been staying around 55, which is perfect.
ReplyDeleteI can't believe that big green pot was full, and then it reduced down to that small block of cheese. nice work man. I might have to drive to Indy for the unveiling of the monterey jack.
ReplyDeleteI must say I am impressed! Waiting is the hardest part. I think I see a homemade beer and cheese party, think that will go together?
ReplyDeleteThat might be the best idea you've ever had.
ReplyDeleteUrban, next beer needs to be a 1 month total time beer that will pair nicely with Monterey jack...thoughts? Let's make this happen.
ReplyDeleteIn my experience jack goes great with Mexican and American if that helps.
ReplyDeleteI TOLD Jeff that Monterey, CA was the home of Monterey Jack cheese! He totally didn't believe me. Anyhow, nice job on the cheese - very cool!!
ReplyDeleteHey thanks! Well has Jeff apologized for doubting your wisdom about cheese? I think some sore of apology is called for Jeff ... we're all waiting ...
ReplyDelete