Asadero Cheese Making Recipe
Asadero is also called Oaxaca cheese as it originated from the Oaxaca State of Mexico. The name Queso Asadero literally means toasting or roasting cheese in Spanish as it melts easily when heated. It is now produced in most of Mexico and USA and is normally made from Whole Cow's Milk.
Ingredients - Metric
- 3 litres whole Cow's Milk.
- Optional: Calcium Chloride if using store bought pasteurized milk, amount as per manufacturers directions or your experience.
- Rennet, amount as per package directions or your experience.
- Salt for direct dry salting or for brine.
- Makes ~0.7 kilograms cheese.
Ingredients - American
- 1 US gallon whole Cow's Milk.
- Optional: Calcium Chloride if using store bought pasteurized milk, amount as per manufacturers directions or your experience.
- Rennet, amount as per package directions or your experience.
- Salt for direct dry salting or for brine.
- Makes ~2 pounds cheese.
Directions
- Pour milk into stockpot (vat) in double boiler on stove or directly on lowest heater element.
- Heat milk slowly to 60-65°C/140-149°F and hold at that temperature for 30 minutes to pasteurize, stir slowly so doesn't catch or have cold areas.
- Turn off heat and allow to cool.
- When cooled to 35°C/95°F, whisk in diluted Calcium Chloride if using and then whisk in diluted rennet.
- Cover and set aside for curd to form.
- After ~40 minutes, check for Clean Curd Break, if not obtained, cover and give another 10-20 minutes, if obtained, Cut Curd into 2 cm/1 inch cubes.
- Let cut curd rest for ~10 minutes, then ladle into Cheesecloth lined or fine mesh colander in sink to drain and discard whey.
- When curds are drained, kneed and stretch in hot water, close to melting temperature, similar to Mozzarella.
- Cut hot curd into size preferred and then braid.
- Salt in brine or directly by applying dry salt to exterior.
Tricks
- None.
Traps
- None.
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