How to Make Raw Pepper Jack Cheese With Clabber Starter

A wheel of pepper jack cheese on a drying rack.

Equipment

Large Stockpot
Small pot
Thermometer
Cheese press
Cheese mold
Cheese cloth
Curd knife or long knife
18% salt brine
Measuring cups and spoons

Ingredients

2 gallons raw milk (partially skimmed for a 2% milk)
⅓ cup clabber starter
¼ teaspoon calcium chloride (optional)
¼ cup filtered water (to dilute rennet)
¼ teaspoon liquid animal rennet (or tablets dissolved in water)
⅓ cup filtered water (for mixing with pepper flakes)
½ tablespoon red chili flakes

Instructions

Warm the Milk
Slowly heat your raw milk in a large stainless-steel pot to 89°F. Stir gently to keep the temperature even throughout.
Add the Clabber Starter
Once the milk hits 89°F, stir in the clabber starter and calcium chloride (if using). Let it sit undisturbed for 45 minutes to acidify.
Tip: Make sure your clabber is thick and has a pleasant smell.
Add the Rennet
Dilute the rennet in water. Add your diluted rennet and stir gently for about 30 seconds. Then, cover the pot and let it sit for 45 minutes or until you get a clean break.
Cut the Curd
Check for a clean break. (If you do not get a clean break, allow it to sit additional time.) When there is a clean break, using a long knife, cut the curd into ½-inch cubes. Let the curds rest for 10 minutes.
Cook the Curd
Over extremely low heat gradually increase the temperature to 100°F over 40 minutes, stirring frequently. This firms up the curds and allows them to knit down. After 40 minutes turn off heat and allow to rest for 30 minutes stirring every 5 minutes to prevent matting of curds. After 30 minutes allow to rest for an additional 30 minutes with no stirring.
Cook the Peppers
In a separate pot add 1/3 cup filtered water and 1/2 tablespoon red chili flakes. Bring to a boil. Turn off the heat and allow to cool to room temperature.
Sanitize and prep
With boiling water sanitize the press, cheese cloth, and cheese mold.
Add the Peppers
Once the curds are firm and springy, remove the whey from the pot. Stir in your red chili flakes and water mixture. Stir for 10 minutes or until the curds are evenly coated.
Press the Cheese
Scoop the curds into a cheesecloth-lined mold (you may want to wear rubber gloves so your hands don't get burnt by the peppers). Press with firm pressure for 1 hour. After 1 hour flip the cheese wheel over inside the form and press for 12 hours on firm pressure.
Salt and Age
Remove the cheese from the press and place into a room temperature 18% salt brine for 12 hours flipping halfway through. After 12 hours remove and place on a drying rack and cover with a tea towel. Allow to air dry until it is no longer clammy. Vacuum seal and store in a 55°F fridge or cheese cave. Age for 2-3 months.