So I do not have all my new cheese making gear yet. Anxiously waiting for it in the mail. I decided to make an easy cheese that wouldn't waste any of my cultures to get the basic hang of this. I also wanted to use this as an attempt to figure out if the cheap milk from the grocery store was good, or if I needed to buy much more expensive stuff at the local farmstand.
I am not sure if this type of cheese will properly ID this though. The cheese is a Queso Blanco. The recipe is
HERE.
This cheese uses no cultures and no rennet. Also there was no curd mass formation that needed cutting. Just loose curds stirred up in the pot.
Curds and Whey
Curds Draining
Added some fresh Aji Limon peppers.
Finished Cheese. I was surprised because it weighed 1lb 8oz and only used 1 gallon of milk.