Pepper Jack Cheese
A spicy twist on classic cheese, Pepper Jack Cheese offers a rich and creamy texture enhanced with jalapeños and spices, perfect for various dishes.
Servings: 10 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 1 gallon whole milk Preferably raw or pasteurized, not ultra-pasteurized
- 1/4 tsp mesophilic starter culture Initiates fermentation
- 1/2 tsp liquid calcium chloride Only if using pasteurized milk
- 1/2 tsp liquid rennet Diluted in 1/4 cup non-chlorinated water
- 1 tsp non-iodized salt Cheese salt or kosher salt
Spices and Peppers
- 2 tbsp diced jalapeños Fresh or pickled
- 1 tbsp red pepper flakes For a fiery touch
- 1 tsp black pepper Optional, for extra depth
Instructions
Preparation
- Pour the whole milk into a large pot and slowly heat it to 90°F (32°C). Stir gently and add the mesophilic starter culture, allowing it to sit for 2 minutes before stirring again.
- If using pasteurized milk, add the calcium chloride. Then, pour in the diluted rennet and stir gently for 30 seconds. Cover the pot and let it set for 45 minutes.
- Cut the curd into 1/2-inch cubes and let it rest for 5 minutes. Slowly increase the temperature to 105°F (40°C) while stirring gently.
- Line a colander with cheesecloth and drain the whey. Stir in the salt, diced jalapeños, red pepper flakes, and optional black pepper.
- Transfer the curds into a cheese mold or a lined container and press down with 8-10 lbs of weight for 6-8 hours, flipping halfway through.
- Allow the cheese to dry at room temperature for 24 hours. Once dried, wrap it and age it in the refrigerator for about 2-4 weeks, flipping every few days.
Notes
Ensure all utensils and workspace are sanitized. Monitor temperatures accurately, and adjust the spice levels based on personal preference.