Description
Creamy, semi-soft Pepper Jack cheese with jalapeños and red pepper flakes, perfect for snacking, melting, or charcuterie boards.
Ingredients
- 1 gallon whole milk (preferably raw or low-heat pasteurized)
- 1/4 tsp mesophilic starter culture
- 1/4 tsp liquid rennet (diluted in 1/4 cup cool, non-chlorinated water)
- 1 1/2 tsp cheese salt (non-iodized)
- 1/2 tsp calcium chloride (only if using pasteurized milk, diluted in 1/4 cup water)
- 1/2–1 tsp red pepper flakes (adjust to taste)
- 1 small jalapeño, finely diced
- 1/2 tsp smoked paprika (optional, for extra depth)
Instructions
- Heat milk slowly to 86°F (30°C) in a non-reactive pot. Add calcium chloride if using pasteurized milk.
- Sprinkle mesophilic starter culture over milk, let rehydrate for 1–2 minutes, then stir gently. Allow milk to ripen for 45–60 minutes.
- Add diluted rennet, stir gently, and let sit undisturbed for 30–45 minutes to form curds.
- Cut curds into 1/2-inch cubes to release whey.
- Slowly heat curds to 105°F (40°C), stirring gently, then let settle.
- Mix in cheese salt, red pepper flakes, diced jalapeño, and optional smoked paprika evenly.
- Transfer curds into a cheesecloth-lined mold, press with light pressure for 6–12 hours, increasing weight gradually.
- Remove from mold, air-dry at room temperature for 24–48 hours until a thin rind forms.
- Optional: Age cheese in a cool, humid place for 2–4 weeks for firmer, more developed flavor.
Notes
- Use high-quality milk for the best flavor and texture.
- Adjust jalapeño and red pepper flakes according to spice preference.
- Press gradually to ensure smooth, even texture.
- Wrap lightly and age in a humid environment for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes