Hi Doctor Cheese! Thanks for your response. This is the recipe i am following:
Ingredients
4 litres of full cream milk
1/16th of a teaspoon of Mesolphillic direct set culture (MO30)
1/8th of a teaspoon of liquid rennet diluted in 30ml (2 Tbspn) of unchlorinated water
1 Tablespoon of Cheese Salt
1/8th teaspoon of Calcium Chloride diluted in 30ml (2 Tbspn) of unchlorinated water, if using pasteurised/homogenised milk.
Method
Add milk to pot, heat to 32°C (90°F). Add the
Add the culture and mix the milk well.
Add the diluted rennet and stir for 1 minute only. Cover.
Allow milk to set for 45-60 minutes, or until you get a clean break.
Cut the curd into 1/2 cm (1/4 inch) cubes.
During the next 20 minutes, slowly increase the temperature to 35°C (95°F), stirring gently to keep the curds from matting.
Cover and let the curds rest for 5 minutes.
Drain off the whey by hand, return the curds to the pot.
Add the salt and gently mix by hand. Cover and allow curds to rest at 35°C (95°F) for 30 minutes.
Line your mould with cheesecloth and fill with curds
Fold one corner of the cheesecloth over the mould and top with a follower. Press at 16kg (35lbs) for six hours.
Remove from press and mould.
Queso Fresco
Your Queso Fresco can be eaten straight away or can be stored in a covered plastic container in the kitchen fridge for up to 2 weeks.
thank you.