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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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Queso Fresco - Squeaky, Recommendations?
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Topic: Queso Fresco - Squeaky, Recommendations? (Read 1695 times)
judyp
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Queso Fresco - Squeaky, Recommendations?
«
on:
October 26, 2011, 07:39:22 PM »
I have been making Queso Fresco from Ricki Carol's book and has a squeaky texture when I eat it. I don't like cheese to squeak on my teeth, but I love how fast I can have a block of cheese that I can cut. Is there a recipe I can use that has a curd that doesn't squeak? I bought some "Fresco" cheese from the store and it doesn't squeak.
Thanks,
Judy
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dthelmers
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Re: Queso Fresco - Squeaky, Recommendations?
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Reply #1 on:
October 26, 2011, 09:00:13 PM »
Pre-ripen your milk with MM100 or Flora Danica. The higher acidity seems to get rid of the squeakiness and also makes it a bit more meltable. I discovered this by accident when trying to make a paneer with more flavor and it melted like mozzarella.
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judyp
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Re: Queso Fresco - Squeaky, Recommendations?
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Reply #2 on:
October 26, 2011, 11:47:16 PM »
Does pre-ripen mean I add my Flora Danica just after warming the milk to about 86 degrees and let it sit about 45 minutes - 1 hour and then follow the rest of the instructions? That is great
Thank you so much!!!!!
One more question, how much Flora Danica would I use?
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Last Edit: October 26, 2011, 11:57:23 PM by judyp
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linuxboy
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Re: Queso Fresco - Squeaky, Recommendations?
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Reply #3 on:
October 27, 2011, 12:12:07 AM »
Longer than 1 hour. Closer to 2 or 3 for FD. 1% bulk equivalent addition.
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Friar_Athanasius
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Re: Queso Fresco - Squeaky, Recommendations?
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Reply #4 on:
November 19, 2011, 07:13:01 PM »
1/8 tsp per gallon of milk is what I follow.
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judyp
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Re: Queso Fresco - Squeaky, Recommendations?
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Reply #5 on:
November 19, 2011, 10:05:40 PM »
Quote from: Friar_Athanasius on November 19, 2011, 07:13:01 PM
1/8 tsp per gallon of milk is what I follow.
That worked! I planned on letting it sit 2 hours and got busy (forgot about my cheese) and came back quite a bit later, about 4 hours. The cheese turned out perfect! It even melts. Thanks for your help.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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Queso Fresco - Squeaky, Recommendations?