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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: bwenning on April 23, 2012, 06:07:54 PM
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Does anyone have a recipe for Queso Quesadilla cheese? I have been searching and have had no luck. Thanks.
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Hello Barb -
I see you found your way in. Great people here and don't be afraid to ask questions we are all very helpful cheese addicts.
Now I know what you are looking for! This is actually a pasta filleta cheese and not really easy for a first cheese for most people but give it a try. It called Queso Oaxaca Cheese. It is similar to mozzarella which many people here seem to have trouble with.
Queso Oaxaca Cheese
Ingriedents:
Milk 2.5-2.8% of fat
TA61 Starter culture
Calcium Chloride if using pasturized milk
Rennet
Fine salt
Procedure:
Pasteurize milk at 161°F for 30 seconds.
Cool to 100°F and add culture
Ripen milk stiring for 30-45 minutes.
Add Calcium Chloride if using pasturized milk.
Add rennet and mix well.
Once clean break is achieved cut curd into 1/2 inch pieces.
Rest for about 5 minutes
Stir curds for about 15 minutes.
Raising the Temperature 104°F in 5 minutes.
Add salt stiring for about 15 minutes
Cheddar - Until pH 5.2 to 5.3
Add heated water at 161°F to 167°F
Form curds into balls
Cool using cold water 50 to 59°F.
Salt by rubbing
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Thank you very much! Will let you know how it turns out.