fromaggio

Pepper Jack By Fromaggio

Pepper Jack - fromaggio
Pepper Jack cheese is a variety of Monterey Jack cheese that is flavored with spicy chili peppers and herbs. Monterey Jack itself originated in California in the 18th century. The added flavor from the peppers brings this cheese to a whole new level. When making this recipe, you can adjust the amount of peppers to create the perfect flavor.
Type of milk: cow
Difficulty level: intermediate
Cheese type: pepper-jack
Cheese style: semi-hard

Ingredients

  • Chlorure de calcium
  • Culture thermophile
  • Microbial Rennet for Hard Cheese
  • Salt for Cheesemaking

Chlorure de calcium

$4.45

La pasteurisation du lait diminue la quantité de calcium, conduisant à un caillé plus doux. L'ajout de chlorure de calcium compense ce changement. Il est utilisé avec du lait du commerce, du lait cru conservé au froid et du lait de chèvre pour créer un caillé plus ferme, plus facile à couper. Il en résulte également un rendement plus important. 1 oz peut traiter 45 gallons de lait.

Remarque: n'utilisez pas de chlorure de calcium lors de la fabrication de Mozzarella car cela empêchera le caillé de s'étirer.

Livraison estimée: Avril 2022 

Culture thermophile

$6.90

Profitez d'une variété de délicieux des fromages faits maison avec cette culture, de mozzarella, suisse et gruyère au provolone, romano, et plein d'autres. Jusqu'à 38 litres du lait pasteurisé et 76 litres du lait frais fermier.  

Livraison estimée: Avril 2022

 

Microbial Rennet for Hard Cheese

$6.90

Microbial, vegetarian rennet for hard and semi-hard cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
6. Mix
Time: 01:00:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 34 °C
Speed: 50 RPM
16. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 50 RPM
17. Mix
Time: 00:30:00
Temperature: 35 °C
Speed: 50 RPM
18. Instructions
Remove 1 cup of whey and replace with 1 cup of boiling water.
19. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
20. Instructions
Remove the residual whey and place the drainer with the curd back into the heating pot.
21. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
2 g of Black pepper
22. Mix
Time: 00:01:00
Temperature: OFF
Speed: 50 RPM
23. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:25:00
24. Instructions
Transfer the curd in the press mold.
25. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.69 Bar
Flip the cheese after 15 m
26. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
Flip the cheese after 30 m
27. Press
Remove drainer and cutter/mixer, and attach press.
Time: 04:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h
28. Instructions
Remove from the press and take out the residual whey.
29. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 82%
30. Instructions
Enjoy !