Description
A delicious homemade pepper jack cheese with a creamy texture and a spicy kick from jalapeños.
Ingredients
Scale
- 2 cups fresh milk
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon rennet (or 1/4 cup plain yogurt)
- 1–2 jalapeños, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Heat the milk in a large pot until it reaches 190°F (88°C).
- Add the white vinegar and stir gently to curdle the milk.
- Strain the curds using a colander lined with cheesecloth.
- Rinse the curds under cold water for a minute.
- Season the curds with salt, chopped jalapeños, garlic powder, and onion powder.
- Add rennet if using, diluted in a small amount of water.
- Shape the cheese mixture into a ball or press into a mold.
- Serve and enjoy your homemade pepper jack cheese!
Notes
Store in an airtight container in the fridge for about a week. Freezing is also an option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cheese
- Method: Cheese-making
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pepper jack cheese, homemade cheese, cheese-making, spicy cheese, dairy recipes