fromaggio

Queso Fresco By Fromaggio

Queso Fresco - fromaggio
Queso Fresco is a fresh, crumbly cheese that is especially popular in Latin America. Although it is mild tasting on its own, when used in cooking 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.
Difficulty level: beginner
Type of milk: cow
Cheese style: fresh-soft
Cheese type: queso-fresco

Ingredients

  • Calcium Chloride Boost
  • GoldStart Mesophilic Culture
  • Microbial Rennet for Hard Cheese
  • Salt for Cheesemaking

Calcium Chloride Boost

$4.45

 

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

GoldStart Mesophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from Brie to Camembert, Gouda, Edam, Havarti, Blue and more. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk. 

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Hard Cheese

$6.90

Microbial, vegetarian rennet for hard and semi-hard cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:16:00
Temperature: 32 °C
Speed: 30 RPM
5. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
6. Mix
Time: 00:30:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered 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. Cut
Temperature: OFF
Cut Size: Soft
13. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
14. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
15. 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: 07:00:00
16. Instructions
Transfer into a container and refrigerate.
17. Instructions
Enjoy!