How To Make Pepper Jack Cheese || Raw Milk Cheese Tutorial

#homesteading #dryhollowhomestead #familymilkcow #homedairy #cheesemaking #farmlife
Here on our 4 acre homestead I milk our family milk cow by hand and make 100% of my large families dairy needs. I have dived into hard wheels of cheese as a great way to preserve the milk that we cannot use fresh. In this video we make a pepper jack cheese with 6.5 gallons of raw milk.
My favorite cheesemaking book
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The mesophilic culture I use to start cheese
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The rennet I use
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Cheese thermometer
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Tomme mold 4-5 gallon
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Stainless steel drip tray
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Press on ebay
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Pricey press from New England cheesemaking
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Try audible for free (love listening to books while doing dishes, folding clothes or stirring cheese)
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Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
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My large stone bowl that I use everyday in my kitchen ( fits my large recipes for sourdough )
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The Danish dough whisk that I use for sourdough and much more
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My small pot with the ladle handle
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My favorite canning book
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My pressure canner that i also use as a water bath canner amzn.to/3BNEDKr
My cast iron skillets
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My cheese pot
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The mesophilic culture I use to start cheese
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The rennet I use
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The thermophilic culture I use
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Cheese thermometer
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The stainless steel mesh colander
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Also check out my favorite reusable canning lids canninglids.com/shop#dryhollo...
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[@wiseguy4725]

Recently tried pepper Jack and i am hooked on it, I want to make my own supply! This video is great.

[@abundantlife888]

❤❤ thanks! One thing that would be nice is to have the recipe in the description. :)

[@DryHollowHomestead]

Opps, I will add that when I get a minute 🙃

[@nharmonynlibertyfarms577]

Backsplash whey question. I have watched a couple videos about using it; the whey has rennet in it, that does not affect the culture? You use it as a culture and then add more rennet? If you save that whey it is double renneted (not a word), still okay? I appreciate all your videos. I am current obsessed with cheese making and you are helping (or feeding my obsession lol).

[@DryHollowHomestead]

Never thought about that. I always need to still add rennet to the backsplash whey cultured cheeses. It doesn't affect the culture, though. Thanks for watching and I'm thrilled to be helpful 😁

[@michealfriedman7084]

For me, the more peppers the better. I guess adding more isn't a problem, right?

[@DryHollowHomestead]

Only if you have so many peppers that the cheese can not press very well. Maybe just spicier peppers instead of more 🤔

[@Sarahtippin]

For your salt brine do you use any calcium chloride? Or just 5 cups of water and 1 cup of salt? Also how many pounds do you think a firm press is? Hoping to try this today!

[@DryHollowHomestead]

I don't add anything but the salt. This press is for 3-5 gallons of milk but I have pushed the limits and put 6 gallons in it. I hope your cheesemaking goes well! ☺️ let me know if you run into any issues.

[@columbiariverpussycat3769]

Beautiful kitchen!

[@DryHollowHomestead]

Thank you 😊

[@roses2war]

I just purchased a Wheeler Cheese Press, and it comes with 2 sets of springs (different tensions). Do you know which to use, and when?

[@DryHollowHomestead]

So is one for a tighter tension? That is what I would use for firm pressure. If you just need light pressure like when pressing a Butterkaeser, I would go with less tension.

[@DryHollowHomestead]

I am only guessing. Let me know if that seems to be right.

[@moyex2001]

What happens if you use to much backlash whey or does it not matter?

[@DryHollowHomestead]

Whey can be bitter. It has a lot more acid than milk. I don't know for sure what it would do. I have only accidentally added a few tablespoons to 1/4 cup too much whey, and I didn't have any effect. Hope that's helpful 😂

[@crazyabundance3159]

Can I use yogurt whey or is that different?

[@DryHollowHomestead]

Yogurt whey is a good replacement for a thermophilic culture. This pepper jack needs a meso culture. Sorry they aren't interchangeable 😊

[@radwandabaja]

Can you use vegetable rennet instead of the animal rennet?

[@DryHollowHomestead]

Yes, you can use vegetable rennet.

[@DryHollowHomestead]

All the directions will be the same

[@bhamby9305]

Did the culture make it different than cheddar?

[@DryHollowHomestead]

It tastes different than cheddar because of the temp and time difference in the recipe. It changes the acidity of the whey which reflects in the taste. I haven't aged this cheese yet to tell you how it tastes but smells amazing!

[@bhamby9305]

It sounds good. I did the cheddar by your video. It's time consuming that's for sure.

[@quakersnin]

Do you sell your Cheese if so I would like to purchase it.

[@DryHollowHomestead]

Not yet! That's a goal 👏

[@quakersnin]

Do you use Organic Non GMO , Raw Milk?

[@DryHollowHomestead]

@quakersnin No, I use milk from my cow, so it's raw, but we feed her grain that isn't organic 🤷‍♀️ I would love to improve her feed, but it's expensive!

[@michaelcoughlin8190]

She said 20 minutes. Then came back 28 minutes later. Then she said ten minutes and came back like 29 minutes later. Lol there's a clock on the stove. I guess she didn't think about that when she lied about how long she waited.

[@DryHollowHomestead]

I'm not being dishonest. I'm showing how it truly isn't that strict of a procedure in cheesemaking! But I'm also giving you the accurate instructions. Hope everyone feels comfortable adding making cheese into a busy schedule. If you want rigid find another channel 👋

[@michaelcoughlin8190]

@@DryHollowHomestead aw heck. I know you weren't being dishonest. You're video was actually awesome and helped me. I was just being funny when I commented that. Sorry if it made you mad.