Based on the recipe here (https://cheeseforum.org/forum/index.php?topic=244.0), Queso Fresco should be a short simple cheese to make as not pressed or aged.
JULY 3, 2008 MAKING
- 5:40PM Put 1/2 US gallon/1.9 litres of store bought pasteurized homogenized 1% Cow's Milk in stockpot, measured pH at 6.36. Measured 1 US quart pasterurized homogenized 1% Cultured Buttermilk pH at 4.14, added to milk, stirred, took reading of 5.13.
- 5:45PM Added vinegar, whisked in thoroughly, pH at 4.78. Started warming milk slowly and watching news on TV.
- 6:15PM Milk at 90 F, checked pH, 4.69, small drop. Whisked in 1/16 teaspoon (probably lots) of powdered CHR Hansen microbial rennet diluted in 1/2 cup water, took pH reading, 4.68, no change. Milk has started to clabber. Covered and set aside, watch news.
- 7:05PM Curd set, clean break, cut curd, lots of water expelled already. Most curds floating. Measured pH of whey, 4.62, small drop. Started warming to cook curds.
- 7:35PM Warming completed, curds still mostly floating, covered & set aside, measured pH at 4.38 still dropping.
- 7:45PM Rest period ended, measured pH at 4.34, poured curds & whey into medium weave nylon cheesecloth lined colander, whey ran straight through.
- 8:00PM Twisted cheesecloth into ball and spun to tighten and compress ball of curds and extruded more whey and little curds if too tight.
- 8:10PM Crumbled curd, mixed in salt, set aside to rest.
- 8:15PM Re-twisted curds into ball and twisted down to extrude more whey and again little curds if too tight.
- 8:25PM Weighed, 10.5 ounces/0.3 kg of Queso Fresco, pressed into butter dish mold and placed in fridge overnight.
EATING
- July 4, 2008 After setting in fridge overnght, cut slice off, cheese is firm, semi-hard, no free whey, taste is good, slightly too salty for my taste.
- July 6, 2008 Melted some on natchos, melts well, does not separate.
NOTES
- Next time don't whisk in diluted rennet so vigorously so that don't get small foam on top and to see if makes difference in if start clabber immediately.
- Interesting that curds mostly float, normally after cutting and expelling whey they mostly sink.
- Nylon cheesecloth is great for draining whey from curds, but not for applying pressure as extrudes small fine amount of curds. Next time double up?
- Surprised at small amount of cheese, get less with 1% milk than whole.
- Cheese was drier than store bought Queso Fresco, next time don't twist and extrude as much whey.
Pictures #2 . . .