Post B5VG4gY8N4sBhAPuWe by apple_dumplin@noauthority.social
 (DIR) More posts by apple_dumplin@noauthority.social
 (DIR) Post #B5S4Wa9Vy1gT2UYcVM by apple_dumplin@noauthority.social
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       Triple Pepper Jack->>take 2So far so good. Pressed overnight, now, out to dry for 2 days 🤞
       
 (DIR) Post #B5S4bwnjBh7SjLvQHI by Haleakalacrater@noauthority.social
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       @apple_dumplin that is amazing. What will the expected weight be post drying?
       
 (DIR) Post #B5S4q7DdFdX55wnVYG by apple_dumplin@noauthority.social
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       @Haleakalacrater Should be a 2 pounder
       
 (DIR) Post #B5S5AcFLbJ6v7KNKBU by Haleakalacrater@noauthority.social
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       @apple_dumplin There needs to be a better title than “Cheesemaker”https://www.chefsresource.com/faq/what-is-a-cheese-maker-called/
       
 (DIR) Post #B5S5stTQuaPPHv4pk0 by apple_dumplin@noauthority.social
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       @Haleakalacrater Gavin Webber (Aussie cheese maker) calls everyone, "Curd Nerds" I like it!! 😅
       
 (DIR) Post #B5S9HTEdu2Dz0qZNJY by Haleakalacrater@noauthority.social
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       @apple_dumplin “Fromagerist”😂
       
 (DIR) Post #B5SC3F4G51xgshcSie by SiRrogueKnight@noauthority.social
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       @apple_dumplin Out of curiosity, what kind of raw ingredients are you using? Is it farm-bought, or do you have farm animals where you are? I haven't had pepper jack for a while. Cheese aren't big here in Korea.
       
 (DIR) Post #B5SC3FFxNXJrSz5nxA by apple_dumplin@noauthority.social
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       @SiRrogueKnight I was gonna addRaw milk isn't necessary. If you can get ahold of simply pasteurized milk (not homogenized, or ultra-pasturized) you can make your own cheeses. You will need to add calcium chloride, to add back to the cheese what the pasteurized process has taken out. For pepper jack, you can just get dried pepper flakes, boil for 15 min.,  let cool...when you add the salt, you also add the flakes. 👍 Grab this book...it work with non raw milks to make cheese.
       
 (DIR) Post #B5V5rMHpOkexXonRce by Haleakalacrater@noauthority.social
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       @apple_dumplin @SiRrogueKnight https://gigaohm.bio/objects/ea99d7dc-6ebb-478b-9229-42a928e09433
       
 (DIR) Post #B5V8NEZLpIr8mhJtdQ by apple_dumplin@noauthority.social
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       @Haleakalacrater @SiRrogueKnight Another reason to make your own. I made sure I got  the calf rennet. There ARE indeed a lot of different ones to choose from so I had to do a little research.
       
 (DIR) Post #B5VBJjObZUR360JaIi by Haleakalacrater@noauthority.social
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       @apple_dumplin @SiRrogueKnight does it have to “age” now?
       
 (DIR) Post #B5VG4gY8N4sBhAPuWe by apple_dumplin@noauthority.social
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       @Haleakalacrater @SiRrogueKnight My pepper jack is still in the drying process. Tomorrow, I will be adding pepper oil and a rub. Then it’s off to a age for at least 90days
       
 (DIR) Post #B5W6r7FBcWzy0Ey8p6 by Haleakalacrater@noauthority.social
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       @apple_dumplin @SiRrogueKnight Do you send your cheese boule away to a dry climate?🥺