Description
Create creamy, spicy homemade pepper jack cheese with a delightful blend of jalapeños for a rich, flavorful experience.
Ingredients
Scale
- 2 cups fresh full-fat milk
- 1/4 cup white vinegar or lemon juice
- 1/2 teaspoon salt
- 1/2 cup shredded pepper jack cheese (or more to taste)
- 1/4 cup diced jalapeños or spicy peppers
Instructions
- Heat the milk in a large pot over medium heat until it reaches about 190°F, stirring frequently.
- Remove the pot from heat and gently stir in the vinegar or lemon juice to form curds.
- Let the mixture rest for about 5–10 minutes to fully develop curds.
- Pour the curds into a cheesecloth-lined strainer to drain excess liquid.
- Rinse the curds under cold running water to wash away the acid.
- Place the curds back into a mixing bowl, adding salt, shredded pepper jack cheese, and jalapeños, and mix until well combined.
- Pack the mixture into a mold or container, pressing it down to eliminate air pockets.
- Refrigerate for several hours or until it firms up to your desired texture.
- Slice the cheese and enjoy in sandwiches, burgers, or on a cheese board.
Notes
Make-ahead options allow for flavors to meld beautifully. Experiment with spices and pepper varieties for customization.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cheese
- Method: Making
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg
Keywords: homemade cheese, pepper jack cheese, cheese making, spicy cheese, jalapeño cheese