Queso Fresco
Posted: Wed Apr 01, 2009 10:18 pm
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.
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.