Anyone have a recipe for Queso de Freier (Frying Cheese) or know a cheese that is similar? They sell this in the Mexican section of my local grocery mart. It's a white cheese, semi-rubbery, reminds me a little of mozzarella and a little bit of monterey jack. It is intended to be sliced and pan-fried... the slices get nice and brown and crusty but the cheese doesn't melt, and it's delicious.
you can try Queso Blanco. It is an easy to make, and like the cheese that you mentioned will not melt when cooked with, even deep fried. I believe that there is a recipe for it on the forum.
Stain, it sounds very similar to Middle Eastern Halloumi.
There's a bunch of posts on that in the Brine Preserved Board (https://cheeseforum.org/forum/index.php?board=69.0) plus you can search the forum on Halloumi and Haloumi.
Fellow member Tea has made several batches!
Hi Stain,
1 gallon of milk
1/4 cup lemon juice, or lime juice, or vinegar
Heat the milk very slowly in a heavy bottomed pot until it comes to a very low simmer. Slowly pour in the acid while stirring. It will make curds immediately. Take off the heat at once and strain it after a few minutes. Put the strained curds into a cheese press for a couple hours, then slice and fry. Or if you don't have a cheese press, put it in muslin cloth, twist it tightly closed and press it against the bottom of a bowl with your hand (after it cools). Keep pressing and twisting until it is as firm as you want it. Slice and fry.
although I have no recipe for it...would a Kesseri cheese work for this?? I'm thinking flaming cheese "Saganaki"<sp>
Thanks! I'll try this! :)