Asadero (Cheese for Mexican Queso)

[Cheese Head]

Hi Hojo

I built that recipe page on info I had and I believe it is for fresh unpast milk. Sorry, no details on if using already past milk.

In theory you should be OK, except like yogurt making this is a very simple recipe and most yogurt recipes call for re-pasteurization. I make my yogurt with store bought past milk and I've tried one batch without re-past and wasn't nealy as good. So for fisrt time I'd recommend the extra re-past step and later tries you could try woithout and see the difference.

Just my 2 cents . . . let us know what happens!

[coco]

Thank you. I'm going to try it tonight. Just popped in for the recipe.
Will let you know how it turns out

[coco]

Well....after an hour, no coagulation. I'll go over the recipe and see where I went wrong in the morning

[jimmyzshack]

Anyone else tried to make this? i'm very intrested in it.

[jessot]

Hi,
I also tried to do this recipe and no curds... Posted on another thread and tried a few remedies... to no avail, crumbly cheese not stretching at all.  This recipe does not call for any acidification??  Can this be the reason??
any help is greatly appreciated!!
Jessica

[sputicus]

This recipe does not call for any acidification??  Can this be the reason??
any help is greatly appreciated!!
Jessica

I strongly expect either the milk needs to be acidified directly with citric acid or with mesophilic culture for this to work. In order for the curds to stretch, the PH needs to be very low, 5.2-5.4? I don't see any way this will happen with the way this recipe currently reads.

I suggest borrowing from a mozzarella recipe either the culture and ripening time, or the proper amount of citric acid to add, after which point the significant differences in the recipes may only be in the name given to them.

I am interested in teaching a cheesemaking class for a few mexican cheeses. As I do the research, i will let the forum know what I find out.

[DeejayDebi]

If you trust that the milk is clean and germ free - safe - pasteurzation is an option for home use. for cheeses aged under 60 days.