Description
Craft your own rich and creamy Homemade Pepper Jack Cheese infused with jalapeños, perfect for elevating any dish.
Ingredients
Scale
- 2 quarts fresh milk
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon calcium chloride (optional)
- 1/2 cup diced jalapeños or spicy peppers
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Cheesecloth for straining
Instructions
- Heat the milk in a large pot over medium, stirring frequently until it reaches 190°F (88°C).
- Add the vinegar and let it sit for 10-15 minutes to form curds.
- Strain the curds through a colander lined with cheesecloth to remove whey.
- Rinse the curds under cold water to cool them and wash away the vinegar taste.
- Mix the curds with salt, jalapeños, black pepper, garlic powder, onion powder, and paprika in a bowl.
- Mold the mixture into a shape using a container or cheese mold.
- Refrigerate for at least 24 hours to firm up.
- Savor your cheese in sandwiches, burgers, or cheese boards.
Notes
Make ahead for gatherings, and try different spices for a unique twist.
Nutrition
- Serving Size: 1 ounce
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg