WHAT IS PEPPER JACK CHEESE RECIPES

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HOW TO MAKE PERFECT PEPPER JACK CHEESE



How to Make Perfect Pepper Jack Cheese image

Make this Pepper Jack cheese exactly to your liking with the peppers you love most.

Provided by Cery

Categories     Cheese

Yield 2

Number Of Ingredients 6

2 gallons milk (not Ultra High Pasteurized)
1 packet mesophilic cheese culture
1/8 tsp bulk mesophilic culture
1/2 tsp regular strength liquid rennet (dissolved in 1/2 cup cool filtered water)
1 Tbsp sea salt
1 3/4 to 2 3/4 tsp coarsely ground peppers of your choice

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.

Nutrition Facts : ServingSize 1 lb, Calories 2310 kcal, CarbohydrateContent 182 g, ProteinContent 119 g, FatContent 123 g, SaturatedFatContent 71 g, CholesterolContent 379 mg, SodiumContent 5116 mg, SugarContent 191 g

PEPPER JACK CHEESE STICKS | JUST A PINCH RECIPES



Pepper Jack Cheese Sticks | Just A Pinch Recipes image

Crispy and chewy with a little heat, this is a flavorful twist on an old favorite... great finger food for any party!

Provided by Francine Lizotte @ClubFoody

Categories     Cheese Appetizers

Prep Time 15 minutes

Cook Time 1 minutes

Yield 18

Number Of Ingredients 7

2 cup(s) unbleached all-purpose flour
1/2 teaspoon(s) cayenne pepper
4 large free-run eggs, lightly beaten
2 1/2 cup(s) fine bread crumbs
1 tablespoon(s) italian seasoning
1 pound(s) pepper jack cheese, cut into 3 1/2 long x 1/2-inch square
canola oil for frying, as needed

Steps:

  • In a bowl, combine flour and cayenne pepper; whisk to blend and set aside.
  • Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir.
  • Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes.
  • In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks
  • To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_44zC89fxxQ

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