Queso Fresco

[kirra]

Queso Fresco
Fresh Cheese

Ingredients:

2 gallons whole milk
1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
1/4 teaspoon calf lipase powder (optional)
1/4 teaspoon liquid rennet
(or 1/4 rennet tablet)
1/4 cup cool, unchlorinated water
2 tablespoons salt

Preparation:

In double boiler, heat milk over low heat to 90°F. Add mesophilic (moderate temperature) starter (and lipase, a fat-cleaving enzyme, if you’d like a stronger flavor); stir well. Mix rennet with water. Add rennet mixture to milk and stir briskly for 1 minute. Let milk set (keeping at constant 90°F) 30-45 minutes, or until curd gives clean break.

Cut curd into 1/4-inch cubes. Heat curds gradually to 95°F over 20 minutes, stirring gently every few minutes to keep curds from sticking together. Let curds set, without stirring, for 5 minutes.

Drain off whey (and save it for other uses). Add salt and keep curds at 95°F for 30 more minutes (stirring if necessary to keep curds from sticking together).

Line cheese mold with cheesecloth and add curds. Press cheese with weight of 35 pounds for 6 hours. Remove cheese from mold and place in covered container in refrigerator.