This is AMAZING!!! You were kind enough to answer some questions for me when I first started cheese making. I didn’t know you were an expert, just that you knew a whole heck of a lot more than me! This video is excellent! I feel like I’m working with you in your kitchen and you’re sharing all your special tips with me. The way you explain WHY is incredibly helpful to me! Thank you for such a superb video! I have to go make a Monterrey Jack now! - Sarah Jo Tegtmeier
This was THE BEST cheese I have ever made. Ever vi have tried and failed over 21 times. Most people would give up. But I’m stubborn. This is my go to. I’m making more tomorrow. Finally!!!!!!!!!!!
I had comments above and I wanted to add this. I have not been successful til now! I love this gal because she tells not only to do something but why. Lots of great details. This is my hint to you. I’m old things get harder. I took two glass baby food containers I was given by a neighbor. I put a label on each lid. One for calcium. One for rennet. Easy for keeping track of what is what. The containers are just the right size to add water. I put the lid back on and it’s ready for me when I need it. No mixups! Hope this helps someone out there!
I have yet to have any any any cheese come out -so I can’t wait to do this one. I love that you have a lot of comments about what to do but on one part the mesothelic I know I’m not spelling right -it was 1/4 tsp per gallon. But I had premeasured that I got from New England cheesemaking. I cut open a packet and it wasn’t enough. I had two gallons -so 1/2 teaspoon I was working with. So it took two packets it was c101. But now I’m not knowing if my cheese is going to turn out because in looking closer at the packets it says only 1 for two gallons?. I have done over 20 gallons of milk and I’ve yet to come out with cheese -with all the other peoples videos out there. . I usually end up with smashed curds that never bind. We shall see Ps. Guess what? Attempt 21 worked!! Your cheese was the first success! And I believe my problem was the curds were way to hard on the other cheeses by other people. I love your in depth suggestions and ideas. Thank you!
When you are making a cheese the rule to follow is to default to the recipe, not the directions on the packet. Recipes are written to make that specific cheese and the change in culture amounts can make the difference between making two different types of cheeses.
Hi Kim, I'm from Fresno but love in Tennessee now.. I'm dying for some good Monterey Jack. The ones I have made are crumbing.. blah.. we know that is not a MJ!! I've now found your recipe and watched your video a couple of times. I had a question on pressing. I might be totally confused but from your video I got you do 2 hours of pressing at 10lbs and a 10 hour at 10lbs but your recipe says 1 - 1 hour press than a 12 hour both at 8-10lbs.. I really need a win here so I wanted to confirm with you.. 😂 thank you so much! I wish I had known about you when I still lived in Cali! I would have taken all your classes..😊
Hi Kim. I have a question. Are you using fresh or dried peppers. They look fresh but I wanted to check. Seems fresh might mess a bit with the moisture of the cheese.
Donna I generally used fresh peppers when adding a hot pepper to my cheeses. When using a hot pepper in cheese there is an enzyme that acts kind of like a preservative so they don't cause they problems we generally have when adding ingredients to cheese. Additionally, there isn't that much moisture in hot peppers so that has not been an issue.
Question... 1/4 teaspoon per gallon of milk? Could this be wrong? Seems too much. I'm a amateur cheese maker and wanting to follow your Jack recipe as I've not been able to make a good Jack yet. Deciding to do 1/4 t. of MM100 for 4 gallons of goat milk. Thanks. Good video.
1/4 teaspoon per gallon of milk for the MM100 is correct, unless you are using raw milk then you half that and would use 1/8 teaspoon per gallon milk. If you use 1/4 tsp for 4 gallons of goat milk you are using about half of what you need and will probably not achieve the flavor you are looking for in your Jack.
@@scratchmadelife9952 Thanks for the quick response. Time will tell on the flavor. It is in the press now and will have to be in there for more than an hour, probably 3 -- life can get in the way. Again, thanks.
Can this recipe for MJ be aged? And if so how long do you recommend? After vac sealing for aging. Do you age at room temperature or in the fridge? Does it need to be aged at a specific temperature?
Armando this recipe can be aged if you like but MJ isn't really intended to be aged longer than 2-3 months. If you want to make a drier, longer aged cheese press it about the same about of time but about 8 pounds heavier to get a bit more of the whey out of the cheese. Doing this you can probably successfully age it up to 6 months. You want to age your cheese at 52-55 degrees F.
This is AMAZING!!! You were kind enough to answer some questions for me when I first started cheese making. I didn’t know you were an expert, just that you knew a whole heck of a lot more than me!
This video is excellent! I feel like I’m working with you in your kitchen and you’re sharing all your special tips with me. The way you explain WHY is incredibly helpful to me! Thank you for such a superb video! I have to go make a Monterrey Jack now!
- Sarah Jo Tegtmeier
Thank you! So glad to be part of your cheesemaking adventure. Hope to hear back on a successful Jack!
This was THE BEST cheese I have ever made. Ever vi have tried and failed over 21 times. Most people would give up. But I’m stubborn. This is my go to. I’m making more tomorrow. Finally!!!!!!!!!!!
That is wonderful to hear! I'm excited for your success! Awesome!
I’ve made it now 3 times. And I’ve had 100% success!!!! Yes!!!!!
I always say this, but this is my favorite Monterey Jack recipe :) Thanks, Kim!!
I'm about 2 hours from modesto! I'll have to keep my eye out for it.
Thank you. Lots of very useful information.
I like the way you teach
Thanks so much. Appreciate it.
I had comments above and I wanted to add this.
I have not been successful til now! I love this gal because she tells not only to do something but why. Lots of great details.
This is my hint to you. I’m old things get harder. I took two glass baby food containers I was given by a neighbor. I put a label on each lid. One for calcium. One for rennet. Easy for keeping track of what is what. The containers are just the right size to add water. I put the lid back on and it’s ready for me when I need it. No mixups! Hope this helps someone out there!
thank you so much
Great tutorial !! Thank you!
I'm glad you liked it - much appreciated!
I have yet to have any any any cheese come out -so I can’t wait to do this one. I love that you have a lot of comments about what to do but on one part the mesothelic I know I’m not spelling right -it was 1/4 tsp per gallon. But I had premeasured that I got from New England cheesemaking. I cut open a packet and it wasn’t enough. I had two gallons -so 1/2 teaspoon I was working with. So it took two packets it was c101. But now I’m not knowing if my cheese is going to turn out because in looking closer at the packets it says only 1 for two gallons?. I have done over 20 gallons of milk and I’ve yet to come out with cheese -with all the other peoples videos out there. . I usually end up with smashed curds that never bind. We shall see
Ps. Guess what? Attempt 21 worked!! Your cheese was the first success! And I believe my problem was the curds were way to hard on the other cheeses by other people. I love your in depth suggestions and ideas. Thank you!
When you are making a cheese the rule to follow is to default to the recipe, not the directions on the packet. Recipes are written to make that specific cheese and the change in culture amounts can make the difference between making two different types of cheeses.
@@scratchmadelife9952 thank you! It worked!!! Yes. Yes.
@@Bling-it-on-grammie that is awesome! Congratulations!!!
@@scratchmadelife9952 read my other response. This cheese turned out absolutely amazing!! I’m excited and will make more!!!!!!
Very good explained, i want to try it out now. I have one question: what brand of culture you use?
I get my cultures from New England Cheesemaking Company. For the most part I use their Thermo B for my thermo culture and MM100 for meso cultures.
@@scratchmadelife9952 Ok thanks
Hi Kim, I'm from Fresno but love in Tennessee now.. I'm dying for some good Monterey Jack. The ones I have made are crumbing.. blah.. we know that is not a MJ!! I've now found your recipe and watched your video a couple of times. I had a question on pressing. I might be totally confused but from your video I got you do 2 hours of pressing at 10lbs and a 10 hour at 10lbs but your recipe says 1 - 1 hour press than a 12 hour both at 8-10lbs.. I really need a win here so I wanted to confirm with you.. 😂 thank you so much! I wish I had known about you when I still lived in Cali! I would have taken all your classes..😊
Do you use the MM100 culture for this recipe?
Yes I do
Hi Kim. I have a question. Are you using fresh or dried peppers. They look fresh but I wanted to check. Seems fresh might mess a bit with the moisture of the cheese.
Donna I generally used fresh peppers when adding a hot pepper to my cheeses. When using a hot pepper in cheese there is an enzyme that acts kind of like a preservative so they don't cause they problems we generally have when adding ingredients to cheese. Additionally, there isn't that much moisture in hot peppers so that has not been an issue.
Question... 1/4 teaspoon per gallon of milk? Could this be wrong? Seems too much. I'm a amateur cheese maker and wanting to follow your Jack recipe as I've not been able to make a good Jack yet. Deciding to do 1/4 t. of MM100 for 4 gallons of goat milk. Thanks. Good video.
1/4 teaspoon per gallon of milk for the MM100 is correct, unless you are using raw milk then you half that and would use 1/8 teaspoon per gallon milk. If you use 1/4 tsp for 4 gallons of goat milk you are using about half of what you need and will probably not achieve the flavor you are looking for in your Jack.
@@scratchmadelife9952 Thanks for the quick response. Time will tell on the flavor. It is in the press now and will have to be in there for more than an hour, probably 3 -- life can get in the way. Again, thanks.
Can this recipe for MJ be aged? And if so how long do you recommend? After vac sealing for aging. Do you age at room temperature or in the fridge? Does it need to be aged at a specific temperature?
Armando this recipe can be aged if you like but MJ isn't really intended to be aged longer than 2-3 months. If you want to make a drier, longer aged cheese press it about the same about of time but about 8 pounds heavier to get a bit more of the whey out of the cheese. Doing this you can probably successfully age it up to 6 months. You want to age your cheese at 52-55 degrees F.