Cotija Cheese Recipe Please

[DoctorCheese]

Hello there, first time posting. I am new to cheese making and would like to make Cotija cheese next but I can not find any reliable looking recipes online. I want a salty crumbly sharp cheese. Looking forward to some help 

[dickdeuel]

Here is one I found.  http://blog.cheesemaking.com/cotija/

[DoctorCheese]

I also found that one. However, their process is obviously messed up because they ended up with a creamy cheese. What they made is not Cojita but something entirely different. I am also looking to make the aged variant of Cojita that can be aged for up to 6 months.

[Frodage4]

Hi DoctorCheese,

I've never heard of Cotija cheese before. Could you post a link to the type and brand that you like?

[Al Lewis]

It's a Mexican cheese and very inexpensive here.  I can buy it for less than I can buy the milk and cream to make it.

[DoctorCheese]

Here is a link describing Cotija cheese http://www.gourmetsleuth.com/ingredients/detail/cotija-cheese

I would like to make the aged variant of it called Anejo.

It's a Mexican cheese and very inexpensive here.

The same could be said for many cheeses, but I doubt you can buy the aged variant at all and if you do find it, The price will not be cheap as you say.

[Al Lewis]

To be honest I had no idea there was an aged variant.  Boy, the things I learn on here.  Seems that's about $18.00 a pound and well worth the effort! In that case, here is the recipe...  You can find the full recipe in Mary Karlin's Book "Artisan Cheese Making at Home".  Were it not for the copyright infringement I would post it here.  Sorry.

2 gallons pasteurized whole cow's milk
¼ teaspoon Meso II powdered mesophilic starter culture
¼ teaspoon Thermo B powdered thermophilic starter culture
¼ teaspoon calcium chloride diluted in
¼ cup cool nonchlorinated water
¼ teaspoon liquid rennet diluted in ¼ cup cool nonchlorinated water
Kosher salt (preferably Diamond Crystal brand) or cheese salt

[DoctorCheese]

Thank you Al, I am happy to have shown you a new cheese style and appreciate the recipe.

[Frodage4]

Nice. It seems to be either like a feta (young) or a parmesean (old). Thanks. A cheese to you Dr!