HOW TO MAKE PEPPER JACK CHEESE RECIPES

Steps:

• Heat the milk to 90°F in a stainless steel pot.
• Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.
• Cover pot and let sit for 30-45 minutes to culture.
• Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.
• Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.
• Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.
• Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.
• Keep the temperature at 100°F for the next 30 minutes, stirring frequently.
• Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.
• Keep the curds at 100°F for another 30 minutes, stirring frequently.
• Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.
• Let the curds drain.
• Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.
• Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.
• Remove cheese from press and allow to air dry for 2 to 3 days.
• Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.

Steps:

• Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.