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Homemade 5-Pepper Texas Jack Cheese

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I know it has been a long time since I have posted a new cheese recipe, but as an adjusting "city dweller" I have found that cheese making has taken more of a hobby status in my life and the recipes I perfected on the farm have served me well to make over and over again as my family in turn consumes them directly out of our refrigerator.

But, one cheese that I have been working on this past year is a more spicy alternative to my Hot Pepper Havarti.  I have found that using fresh peppers (and specific ones in particular) make the cheese turn out fresh with  perfect amount of heat.

So, here we go. 

To make this 2 pound batch, you will need 2 gallons of raw whole milk and a mix of the following peppers:  1/3 of a sweet red pepper (or a single red jalapeno if you want it a bit hotter), 1/3 of a sweet yellow pepper, 3 orange habanero peppers, 1/4 of a sweet orange pepper, and 1 green jalapeno pepper.


Heat he milk to 89 degrees Fahrenheit.




Next, measure 1/4 teaspoon of mesophilic…