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Homemade Pepper Jack Cheese

A creamy, semi-soft cheese with a spicy kick, perfect for nachos and snacks.
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Prep Time 1 hour
Total Time 1 day
Servings: 10 servings
Course: Cheese, Snack
Cuisine: American, Dairy
Calories: 110
Ingredients Method Notes

Ingredients
  

Cheese Ingredients
  • 1 gallon whole milk Raw or pasteurized, but not ultra-pasteurized.
  • 1/8 teaspoon mesophilic culture Easily found online.
  • 1/4 teaspoon liquid rennet Or one rennet tablet, crushed and dissolved.
  • 1/4 cup cool chlorine-free water Filtered or left out overnight.
  • 2 teaspoons cheese salt Non-iodized salt for proper curd formation.
  • 2-3 pieces jalapeños, finely diced Seeds in for heat, out for milder cheese.
  • to taste optional pepper flakes, habaneros, or smoked paprika For personal taste variations.
Equipment
  • 1 heavy-bottomed pot Prevents scorching of milk.
  • 1 colander Lined with cheesecloth.
  • 1 cheese thermometer Important for monitoring milk temperature.
  • 1 long knife for curd-cutting Necessary for proper curd formation.
  • 1 slotted spoon For gentle stirring.
  • 1 cheese mold For pressing the cheese.
  • 1 a stack of soup cans Works as a makeshift cheese press.

Method
 

Preparation
  1. Heat the milk gently to about 88°F while stirring gently.
  2. Sprinkle in the mesophilic culture, let it rehydrate, then stir.
  3. Cover and let it ripen for around 45 minutes.
  4. Stir in the diluted rennet (mix it with chlorine-free water first) using a gentle up-and-down motion.
  5. Let it sit for 35-40 minutes until you have a jiggle-wiggle custard.
Curd Formation
  1. Slice the curds in a crisscross pattern.
  2. Slowly heat the curds to 102°F, stirring gently for about 30 minutes until curds shrink.
Draining and Pressing
  1. Drain off the whey using your cheesecloth and colander.
  2. Sprinkle in the cheese salt and chopped jalapeños, mixing gently.
  3. Transfer into the press, cheesecloth and all, and press for 6-12 hours, flipping halfway through.
Aging
  1. Let the cheese air dry in the fridge for a day or two.
  2. Wrap it up and age for about a week for improved flavor.

Notes

Experiment with different pepper combinations and aging times for personalization. Patience is key in cheesemaking.