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At it again....This time Roasted Red and Cracked Black Pepper Blanc
Keep in mind I'm new at this too. Only been making for a year or two, but basically yes. I will relate to brewing again since you have some previous experience there. You have ale and lager categories of yeast. This is your me so and thermo. Underneath that you have better yeast for...- jtupper
- Post #16
- Forum: Cheese Making
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
sorry I'm a little late.... no the warmer the curds the better knit, as we call it. the better they hold together. ideally around 100-108° but when starting out just leave em at room temp. as soon as they are pressed this cheese does need to be refrigerted- jtupper
- Post #14
- Forum: Cheese Making
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
Nope. Just dried and cleaned stomachs of young calved sliced up and brined to saturate the enzymes. Not exactly how they do it now in modern days but thats still pretty close to what we eat- jtupper
- Post #9
- Forum: Cheese Making
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
Rennet.... Buy liquid calf rennet- jtupper
- Post #7
- Forum: Cheese Making
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
skip the hot water and do it in the microwave....carefully i might add...overheating is not good...And buy a good pair of nitrile gloves...Works perfect.- jtupper
- Post #5
- Forum: Cheese Making
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
I currently have 2 deep freezers and two refrigerators. One is used for food, everything else is Beer, Sausage, and Cheese! My GF thinks im nuts, but thats what she gets for dating a professional chef that has too much free time! I dont make this a lot, but really white vinegar is about as...- jtupper
- Post #3
- Forum: Cheese Making
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Made some Jack today... Will smoke later
Started a new cheese tonight and with that a new post. For those of you looking to start making cheese I included a simple recipe for Queso Blanco that can be made completley with househole ingredients. Enjoy Fire Roasted and Cracked Black Pepper Queso Blanco- jtupper
- Post #12
- Forum: Smoked Cheese
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At it again....This time Roasted Red and Cracked Black Pepper Blanc
Well a little slow tonight in the kitchen at work so I thought I would make some more cheese. I know a lot of people have been intriqued by my last post on making some Monterey Jack so here is one that I can give you the recipe on. The base is just for the cheese, you can add whatever you want...- jtupper
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- Replies: 15
- Forum: Cheese Making
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Made some Jack today... Will smoke later
Sorry I have to say this but that recipe comes directly out of "artisan cheesemaking at home" by Mary Karlin to protect her royalties and hard work, I wouldn't be able to share. But I do highly recommend her book if you want to learn. Its been great!- jtupper
- Post #9
- Forum: Smoked Cheese
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Made some Jack today... Will smoke later
Most differences in in cheese cone from procedure differences. Such things as times and temperatures. And just like in making beer with ale yeast vs lager yeast you have different strains of cultures or starters for different cheeses. it this cheese was made with a mesophilic starter culture...- jtupper
- Post #6
- Forum: Smoked Cheese
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Made some Jack today... Will smoke later
Its pretty simple just takes time and it's boring. Kinda like sausage making or beer brewing. I spent over an hour today just stirringa pot!- jtupper
- Post #3
- Forum: Smoked Cheese
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Made some Jack today... Will smoke later
- jtupper
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Made some Jack today... Will smoke later
Made up two pounds of Monterey Jack today while I was working on some sausage. I plan on smoking at least half of it upon completion in a month. cutting the curd pressing the cheese- jtupper
- Thread
- Replies: 11
- Forum: Smoked Cheese
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- jtupper
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- Album: Made some Jack today... Will smoke later
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- Album: Made some Jack today... Will smoke later
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HOT Links!
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HOT Links!
Made these today. I changed it up a little bit leaving out the anise and allspice and cutting back on the heat little bit. I used 10g of cayenne and 3TBL of pepper sauce. Taste is good but didn't realize I had forgotten the salt. Oops. Also I tasted right out of the smoker and they were a... -
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Favorite beverage for smokin'
And I think I now the rest.... A little yeast a little time a little heat a little "what the **** happened last night" am I close?- jtupper
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Favorite beverage for smokin'
David I don't even want to know......... But I kinda do!- jtupper
- Post #12
- Forum: Blowing Smoke Around the Smoker.
