Description
Make your own Monterey Jack cheese or Pepper Jack cheese at home with this easy-to-follow recipe. Whether you prefer the classic mild, creamy Monterey Jack or the spicy kick of Pepper Jack, this guide walks you through the entire cheese-making process—from heating the milk to aging the cheese. Perfect for cheese lovers and home cooks!
Ingredients
For Monterey Jack Cheese:
- 1 gallon pasteurized whole milk (or raw milk for deeper flavor)
- ¼ tsp mesophilic starter culture
- ¼ tsp liquid rennet (diluted in ¼ cup water)
- 1 tsp cheese salt
- ¼ tsp calcium chloride (if using pasteurized milk)
For Pepper Jack Cheese (Add the Following to the Above List):
- 2–3 tbsp chopped peppers (jalapeños, habaneros, or red pepper flakes)
- ½ tsp black pepper or garlic powder (optional, for extra flavor
Instructions
1️⃣ Heat the Milk: In a large stainless steel pot, heat the milk to 88°F (31°C). Stir in mesophilic culture and let sit for 45 minutes.
2️⃣ Add Rennet: Stir in rennet solution and let the milk sit undisturbed for 40 minutes, until it forms a gel-like curd.
3️⃣ Cut the Curds: Using a long knife, slice the curds into ¼-inch cubes to help release the whey.
4️⃣ Cook & Stir: Slowly heat the curds to 100°F (38°C) while stirring gently.
5️⃣ For Pepper Jack: Mix in chopped peppers and spices evenly.
6️⃣ Drain & Press: Pour off the whey and transfer the curds to a cheese mold. Apply 5-10 lbs of pressure (or 10-15 lbs for Pepper Jack) for 8-12 hours.
7️⃣ Salt & Age the Cheese: Remove from the mold, rub cheese salt on the surface, and age for 30-60 days at 55-60°F, 80-85% humidity.
Notes
- For sharper Monterey Jack, age for up to 3 months.
- Pepper Jack should be eaten within 2 months to retain its spice.
- If using pasteurized milk, add calcium chloride for better curd formation.
- Store aged cheese in wax or vacuum-sealed bags to maintain freshness.
- Pepper choices: Use bell peppers for mild flavor or habaneros for extra heat.
- Prep Time: 1 hour
- Cook Time: 12 hours (pressing)
- Category: Cheese Making
- Method: Curd Cutting, Pressing, Aging
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 oz (28g) per serving
- Calories: 100 kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg
Keywords: jack cheese, Monterey Jack, Pepper Jack, homemade cheese, cheese-making, artisan cheese, how to make cheese