How to Make Jalapeño Cheddar

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: no alternative

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, but water can reduce richness.

Pick 4 large jalapeños from the garden.

Put on gloves to avoid chili burns.

Remove the seeds from the jalapeños for less heat.

Roughly chop the jalapeños and place them into a small pot.

Add 1 cup (250 ml) of water to the pot with the jalapeños.

Gently boil the jalapeños in the water for 15 minutes, topping up the water as needed to keep the jalapeños covered.

Drain the jalapeño water into a bowl, retaining the water for later use.

Place the chopped jalapeños into a small bowl or ramekin for later milling into the curds.

Use 10 liters of whole cow's milk, and whisk in the cream that has risen to the top.

Heat the milk to 31°C (88°F).

Add the reserved jalapeño water into the milk.

Sprinkle 1/8 teaspoon of mesophilic starter culture over the milk and let it rehydrate for 5 minutes.

Stir the starter culture into the milk for about a minute.

Cover the milk and let it ripen for 40 minutes at 31°C (88°F).

After 40 minutes, stir the cream back into the milk.

Add the calcium chloride solution to the milk and stir gently.

Add the rennet to the milk and stir for no more than 1 minute.

Cover the milk and allow it to set for 40 minutes at 31°C (88°F).

Check for a clean break in the curds; if not, wait another 10 minutes and check again.

Cut the curds into 1.25 cm (1/2 inch) cubes using a curd cutter.

Allow the curds to heal for 5 minutes after cutting.

Slowly heat the curds for 45 minutes up to 39°C (102°F).

Let the curds settle for 30 minutes after reaching the target temperature.

Dip off the whey down to the level of the curds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens