If you love pepper jack cheese, here is your solution. Not everyone enjoys hot and spicy. Adding as much or as little spices as you like, turns this into your own speciality cheese. Follow along as I show you how to make your own pepper jack cheese.
1 1/2 teaspoons citric acid and 1/2 cup water
1/4 teaspoon rennet and 1/4 cup water
1 gallon whole milk (not ultra pasteurized)
2 Tablespoons pickled jalapeno peppers diced
1 teaspoon black pepper
2 teaspoons salt
1 Tablespoon red pepper flakes
Stir the citric acid into the 1/2 cup of water.
Combine the rennet and 1/4 cup water.
Pour the citric acid and water mixture into a non reactive pot.
Pour gallon of milk into the pot and with a wooden spoon stir everything.
Heat milk to 90 degrees F.
Remove milk from heat and pour in the rennet mixed with water.
Stir slowly to mix. Now walk away and leave the milk to set for 5 minutes.
After 5 minutes you will see curds have formed. Cut the curds into pieces.
Over medium heat return the curds and without stirring heat to 105 degrees F.
Next strain the whey from the curds. Squeeze cheese with your hands, trying to remove as much whey as possible.
Microwave for 1 minute. Pour off whey.
Add jalapeño peppers, black pepper, red pepper flakes and salt. Using your hands squeeze and mix all spices into the cheese.
Microwave for 1 minute and repeat the squeezing and pouring off the whey.
Last time Microwave for 1 minute and repeat the squeezing and pouring off the whey.
The cheese should be glossy and firm.
Shape into any form you like. I usually form the cheese into a roll and slice the roll of cheese to serve.
TIP: If you want to make different kinds of herb cheese. Change up the spices. For example onion chives and red peppers.
The sky the limit, so be creative. ENJOY!