Queso Fresco
Queso Fresco is rather mild but special when used in cooking as it can easily acquire other flavors, such as spices, herbs, fruits... Crumbled, grated, sliced and melted, this cheese provides a salty and tangy flavor, along with the ability to offset heat from chiles and spices.
Ingredients
- Chlorure de calcium
- MA11 Culture mésophile
Steps
1. +MilkPlease add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:16:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
5. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
6. Mix
Time: 00:45:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1 ml of Rennet
Tip: mixed in 1/8 cup of cool water
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 01:00:00
14. +Ingredients
Please add:
1 ml of Salt
15. Instructions
Transfer the curd to a mold
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 05:00:00
17. Instructions
Refrigerate
18. Instructions
Enjoy!