Homemade Pepper Jack Cheese Recipe
Bring the rich, creamy flavor of Monterey Jack cheese to life with a zesty twist! This homemade Pepper Jack Cheese recipe combines the perfect balance of heat and flavor for an irresistible addition to any cheese platter or recipe.
Ingredients
- 2 gallons whole milk not ultra-pasteurized
- 1 packet mesophilic starter culture
- ¼ tsp single-strength liquid rennet
- ½ tsp calcium chloride optional for pasteurized milk
- 1 oz salt
- ¾ to 1 ½ tsp crushed red pepper flakes adjust for spice level
Instructions
Step 1: Heat & Acidify the Milk
- Pour the milk into a large pot. Slowly heat to 88°F (31°C), stirring frequently to prevent scorching.
- Sprinkle the mesophilic starter culture over the surface of the milk. Let it sit for 2 minutes to hydrate, then stir thoroughly.
- Maintain the temperature for 60 minutes to allow the culture to ripen.
Step 2: Prepare the Peppers
- Toast the red pepper flakes lightly in a dry pan to enhance their flavor and aroma.
- If using fresh peppers, blanch them to reduce the risk of bacterial contamination, then chop finely.
Step 3: Add Rennet and Coagulate
- Stir ¼ tsp liquid rennet into the milk. Let it sit undisturbed for 45 minutes until the curd is set.
- Check for a clean break by slicing the curd with a knife; the edges should be firm, and whey should separate cleanly.
Step 4: Cut and Stir the Curd
- Cut the curd into ½-inch cubes, let it rest for 5 minutes.
- Slowly stir the curds, gently raising the temperature to 95°F (35°C) over 30 minutes. Continue stirring for another 30-60 minutes until the curds are firm.
Step 5: Drain and Salt the Curds
- Drain the curds in a colander lined with cheesecloth.
- Add salt to the drained curds in small increments, mixing thoroughly. Add the prepared peppers and stir to distribute evenly.
Step 6: Mold and Press
- Transfer the curds to a cheese mold lined with cheesecloth. Fold the cloth over the top.
- Apply light pressure for 15 minutes, then gradually increase to 40 lbs over 4 hours, turning and rewrapping the cheese every hour.
Step 7: Age the Cheese
- Allow the cheese to air-dry for a few days until the surface is dry to the touch.
- Wax the cheese and place it in an aging environment at 52-56°F with 80-85% humidity.
- Age for at least 2 months, turning weekly to ensure even maturation.
Notes
- Adjust the pepper quantity to your preferred spice level.
- Blanch fresh peppers to avoid introducing harmful bacteria.
- Ensure proper sanitation of all equipment to prevent contamination.