1. Heat the Milk

• Pour the milk into a large, heavy-bottomed pot. Slowly heat to 90°F (32°C) over low heat, stirring occasionally.

2. Add the Culture & Ripen

• Sprinkle the mesophilic starter culture over the milk’s surface. Let it sit for 1 minute, then stir in an up-and-down motion for 30 seconds. Cover and let it ripen for 45 minutes.

3. Add Calcium Chloride & Rennet

• Stir in diluted calcium chloride (if using).
• Add diluted rennet and stir gently for 30 seconds.
• Let sit undisturbed for 45-60 minutes, or until a clean break forms when tested with a knife.

4. Cut & Cook the Curds

• Cut curds into 1/2-inch cubes using a long knife.
• Let them rest for 5 minutes, then slowly heat to 105°F (40°C) over 30 minutes, stirring gently.

5. Drain & Press

• Gently drain whey, leaving curds behind. Stir in salt, red pepper flakes, and jalapeño.
• Transfer curds to a cheese mold lined with cheesecloth.
• Press at 10 lbs for 15 minutes, then increase to 25 lbs for 6-8 hours.

6. Air Dry & Age

• Remove from the mold and let the cheese air dry at room temperature for 1-2 days.
• Wax or vacuum seal, then age at 55°F (13°C) for 2-4 weeks.