Made second batch of this simple non-pressed & non-aged cheese based on the recipe here (https://cheeseforum.org/forum/index.php?topic=244.0). First batches records posted here (https://cheeseforum.org/forum/index.php/topic,245.0.html).
RECORDS
- Dec 22, 2008 11:40AM Poured 1/2 US gallon of store bought pasteurized homogenized whole cow's milk and 1 US quart of pasterurized homogenized 1% Cultured Buttermilk into stockpot and stirred. Trickled in vinegar while whisking. Warmed slowly to 32 C and then turned gas off.
- Dec 22, 2008 11:50AM Trickled in ~1/8 teaspoon of powdered CHR Hansen microbial rennet diluted in 1/4 cup water while stirring. Milk has started to clabber, covered and set aside.
- Dec 22, 2008 12:40 PM Checked for good curd set, found not clean break, covered to set further.
- Dec 22, 2008 1:15 PM Checked for good curd set, poor break, cut curd, lots of whey expelled already, started warming to cook curds.
- Dec 22, 2008 1:25PM Warming completed, ladled and poured curds and whey into cheesecloth sock lined colander in sink to drain whey. Curds very non-cohesive, and fell apart as ladled mix into sock.
- Dec 22, 2008 1:50PM Twisted sock such that curds in ball at end and twisted reasonably hard to expel more whey. Milled curds by hand and sprinkled in 10 grams of salt and stirred by hand to distribute. Packed into container, saw that curds were too dry versus store bought Queso Fresco, ladled some whey on top to rehydrate. Placed in fridge.
- Jan 13, 2009 6:00PM Ate last of this batch as pita cheese pizza.
NOTES
- Did same as first batch, pressured and thus dried curds too much.
- Made 12 ounces + 2 as rehydrated = just under 1 pound of Queso Fresco.
- Too salty, reduce salt to 5 grams next batch.
- Did not melt that well, but the manufactured Quesco Fresco package (https://cheeseforum.org/Recipes/Recipe_Queso_Fresco.htm) I bought said it doesn't.
More pictures . . .
Hey great to see you back on the band wagon.
Thanks, amazingly getting low on homemade cheese so get to make some more plus I'm off work and home for 2 weeks.
Did some more internet searching and came up with two other recipes for this cheese that were the same except included a little Lipase no Vinegar, will have to try in future.
Well it's not like you don't have enough lipase to use... ;)
It would certainly be an interesting addition. If you try it, let us know what you think.