Jalapeno Cheese
Spice up your cheese game with this easy homemade Jalapeño Cheese recipe! This creamy, flavor-packed cheese combines the richness of whole milk, heavy cream, and melted cheddar with the zesty kick of finely chopped jalapeños. Made with a simple curdling process using white vinegar, this recipe transforms basic ingredients into a gourmet, spreadable delight. Finished with a touch of unsalted butter for added creaminess and salt for balance, this cheese is perfect as a bold dip, a spread for crackers, or a tantalizing addition to burgers and nachos. Ready in under an hour with minimal effort, it’s a delicious way to showcase fresh, fiery flavors. Try this homemade jalapeño cheese to impress your guests and elevate your snack game!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons White vinegar
- 2 Jalapenos, finely chopped
- 1 teaspoon Salt
- 1 cup Finely shredded cheddar cheese
- 2 tablespoons Unsalted butter
Instructions
In a heavy-bottomed saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it reaches about 180°F (just before boiling).
Remove the saucepan from the heat and slowly add the vinegar, one tablespoon at a time, stirring gently after each addition. You should see the milk curdling and separating into curds and whey.
Let the mixture sit for about 10 minutes to allow the curds to form completely.
Line a strainer with a cheesecloth and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth, allowing the whey to drain into the bowl.
Gather the ends of the cheesecloth and twist to squeeze out as much whey as possible. Be careful not to press too hard as you want the cheese to remain slightly moist.
Transfer the pressed curds into a clean bowl. Stir in the salt, chopped jalapenos, shredded cheddar cheese, and butter. Mix until the butter has melted and all ingredients are evenly distributed.
Taste and adjust salt if required.
Shape the cheese mixture into a block or mold it into a desired shape. Wrap it in plastic wrap and refrigerate for at least 2 hours to firm up.
Serve your jalapeno cheese as a spread, dip, or melted topping. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 48.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 2014 mg | 155% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
