Pepper Jack Cheese
Learn how to make creamy and zesty Pepper Jack Cheese at home with simple ingredients!
Servings: 1 gallon
Calories: 110kcal
Ingredients
Cheese Base Ingredients
- 1 gallon whole milk (preferably raw or pasteurized, NOT ultra-pasteurized) Essential for a luscious cheese with a smooth texture.
- 1/4 tsp mesophilic starter culture Adds complexity and flavor.
- 1/2 tsp liquid calcium chloride Helps restore calcium balance in pasteurized milk.
- 1/2 tsp liquid rennet (diluted in 1/4 cup non-chlorinated water) Brings the curds together.
- 1 tsp non-iodized salt (cheese salt or kosher salt) Enhances flavor and aids in aging.
Flavoring Ingredients
- 2 tbsp diced jalapeños (fresh or pickled) Adds a delightful kick.
- 1 tbsp red pepper flakes Intensifies the flavor and heat.
- 1 tsp black pepper Optional, for extra depth.
Instructions
Preparation
- Pour the milk into a large pot and slowly heat it to 90°F (32°C), stirring gently.
- Add the mesophilic starter culture and let sit for 2 minutes.
- If using pasteurized milk, stir in the calcium chloride.
- Add the diluted rennet and stir gently for 30 seconds.
- Cover the pot and let the milk set undisturbed for 45 minutes.
Curd Formation
- Cut the curd into 1/2-inch cubes and let rest for 5 minutes.
- Slowly heat the mixture to 105°F (40°C), stirring gently.
Draining and Mixing
- Line a colander with cheesecloth and drain the curds.
- Stir in the salt, jalapeños, red pepper flakes, and black pepper.
Pressing and Drying
- Transfer the curds into a cheese mold or lined container.
- Press with 8-10 lbs of weight for 6-8 hours, flipping halfway through.
- Let the cheese dry for 24 hours at room temperature.
Aging
- Wrap the cheese and age in the refrigerator for 2-4 weeks, flipping every few days.
Notes
Ensure that all equipment is sanitized and monitor temperatures carefully for best results. Consider lighter milk or variations in peppers for alternative flavors.