Thursday 22 November 2018

Making Triple Pepper Jack Cheese

Tripple Pepper Jack Cheese has been on my to-do list for a very long time.  I went two steps further than I would a classic pepper jack, by adding chilli infused olive oil and chipotle chilli powder as a rub.

• 10 litres (10 quarts) whole cows milk
• 1/8 teaspoon (0.75ml) Mesophilic DVI culture or  1 cup (250ml)
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup (60ml)
   non-chlorinated water
• 1/2 teaspoon (2.5ml) Single strength Liquid Rennet (IMCU 200)
   diluted in
   1/4 cup (60ml) non-chlorinated water
•  2 Tablespoons (30ml) of non-iodised Salt
•  2 Tablespoons (30ml) of dried chilli flakes
•  Chipotle Chilli Powder for rubbing
•  Chilli Infused Olive Oil for rubbing

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