Description
Craft your own creamy and spicy homemade pepper jack cheese, perfect for elevating burgers, sandwiches, and cheese boards.
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 fresh milk over medium heat until it reaches 190°F (88°C), stirring frequently.
- Remove from heat and stir in the white vinegar gently to combine.
- Let it rest for 10-15 minutes to form curds.
- Line a colander with cheesecloth and pour the curds and whey into it to drain.
- Rinse the curds under cold water to cool and remove the vinegar taste.
- Transfer the curds to a mixing bowl and add salt, jalapeños, and spices. Mix gently.
- Pack the mixture into a mold, pressing down to remove air pockets.
- Cover and refrigerate for at least 24 hours.
- Slice the cheese and enjoy it on burgers, sandwiches, or nachos.
Notes
Store in an airtight container for up to 2 weeks. Flavor deepens over time.
Nutrition
- Serving Size: 1 oz
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg