Pepper Jack Cheese
Pepper Jack cheese is an American style cheese and this is not quite it, but it is my version of it. Great in all sorts of Mexican or other ways. YUM
I have always loved cheese. And I know American cheese gets a bit of a bad wrap, but I am not opposed to the white cheddar style cheese that is known as Monterey Jack that is common in the USA. I also love Pepper Jack. Which is basically the same cheese with the additions of red peppers, green peppers and some chilli flakes. So although this is not a true cheddar (Is any cheese not made in Cheddar actually cheddar?) it mimics the style of the Pepper Jack cheese and slices and cooks really well! I think you will love it as much as I do. We made some amazing quesadillas with it and it melts perfectly!
It is so much fun making your own cheese that we are getting very serious about it. Perhaps we will create an online cheese course! Watch this space. We do say that about a lot of things...we have so many ideas and not enough people or time or money to do them all!
I hope you love this recipe as much as I do and that it becomes a firm staple in your fridge! Try making any or all of the following using this cheese!
English Muffin Croque Monsieur
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 Litres whole milk BUY
- 200 Grams pot set yoghurt or Greek yoghurt Recipe
- 1 Teaspoon citric acid
- 1/3 Cup filtered water
- 1/2 Teaspoon liquid rennet
- 2 Pinches pink salt flakes BUY
- 2 Tablespoons pickled jalapenos, diced
- 1 Pinch dried red chilli flakes
- 1/2 Teaspoon Picante Spice mix or similar Recipe
- black pepper freshly ground
Do
- 1
Place milk and yoghurt into the Thermomix bowl.
- 2
Dissolve the citric acid in the water completely and add to the milk.
- 3
Warm 8 min/40°C/speed 2.
- 4
Add rennet and stir 30 sec/speed 1. Leave undisturbed with the lid on by setting the timer 10 min.
- 5
Using an offset spatula that will reach to the bottom of the Thermomix bowl, cut the set milk vertically into uniform size curds in a grid pattern.
- 6
Warm the curds 8 min/60°C/Reverse/speed 1.
- 7
Stir 5 min/Reverse/speed 1.
- 8
Meanwhile place simmering basket into a jug that will hold 2 litres. Drain the Thermomix bowl into the simmering basket, catching the curds. They will look a little like a loose cottage cheese. Reserve the whey for another use in a sterilised jar with an airtight lid. (see suggestions on this recipe.) Drain the curds as well as you can and return them to the Thermomix bowl.
- 9
Add salt and all remaining ingredients and heat the drained curds 8 min/60°C/speed 1. They will start to stretch and get caught around the blades, but this is ok. This is the formation of the cheese.
- 10
When the cheese is formed into a ball (with the blade in the centre) remove the blade and release the cheese. It will come away easily. Knead any loose inclusions by hand into the cheese and press into a small loaf tin or other mould of choice. Cover and allow to come to room temperature before refrigerating. Unmould the cheese and cut into slices to use as you would any other cheese.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
