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How to Make Pepper Jack Cheese
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4.5 from 2 votes

Pepper Jack Cheese

Make this Pepper Jack cheese exactly to your liking with the peppers you love most.
Course: Cheese
Cuisine: American
Keyword: homemade cheese, pepper jack cheese, raw cheese
Servings: 2 pounds (ish)
Calories: 2310kcal
Author: Cery

Ingredients

  • 2 gallons milk not Ultra High Pasteurized
  • 1 packet mesophilic cheese culture
  • 1/8 tsp bulk mesophilic culture
  • 1/2 tsp regular strength liquid rennet dissolved in 1/2 cup cool filtered water
  • 1 Tbsp sea salt
  • 1 3/4 to 2 3/4 tsp coarsely ground peppers of your choice

Instructions

  • Heat the milk to 90°F in a stainless steel pot.
  • Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.
  • Cover pot and let sit for 30-45 minutes to culture.
  • Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.
  • Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.
  • Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.
  • Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.
  • Keep the temperature at 100°F for the next 30 minutes, stirring frequently.
  • Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.
  • Keep the curds at 100°F for another 30 minutes, stirring frequently.
  • Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.
  • Let the curds drain.
  • Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.
  • Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.
  • Remove cheese from press and allow to air dry for 2 to 3 days.
  • Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.

Nutrition

Serving: 1lb | Calories: 2310kcal | Carbohydrates: 182g | Protein: 119g | Fat: 123g | Saturated Fat: 71g | Cholesterol: 379mg | Sodium: 5116mg | Potassium: 4997mg | Sugar: 191g | Vitamin A: 6132IU | Vitamin C: 5mg | Calcium: 4278mg | Iron: 1mg