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Queso Fresco




Source of Recipe


Mexico






List of Ingredients



• 1 rennet tablet
  
• 1 C cold water
  
• 1 quart buttermilk
  
• 1/2 gallon whole milk
  
• 2 T plus 1 tsp white vinegar
  
• 1 3/4 tsp salt
  






Instructions



1. Dissolve rennet in the water, Set aside
   
2. Mix butttermilk, milk and vinegar in large kettle. Heat milk to 90 degrees F. using instant read thermometer.Remove from heat. Add rennet. Stir for about 2 minutes
   
3. Let stand for 30-40 minutes, until curd has firmed to texture of yogurt.
   
4. Using a sharp knife, cut the curd into about 1 inch cubes in the pan. Let stand 5 minutes.
   
5. Over medium heat, heat curds without stirring, to 115 degrees F. Remove pan from heat and let stand 5 minutes
   
6. Line a colander with sanitized cheesecloth and place over a bowl. using a slotted spoon. Slowly and carefully spoon curds into colander. Drain 5 minutes.
   
7. Pull up all sides of cheesecloth and form curds into a ball. Gently twist to squeeze out whey. Gently press all areas of cheesecloth with a slotted spoon. Too much squeezing will yield less cheese. For a drier cheese, Squeeze again.
   
8. Place the curds in a bowl and break up with a spoon. Add salt and mix well.
   
9. Shape by pressing into a mold. Eat it now or within 1 week.
   
10. I save the whey to make bread with.
    
11. To eat, sprinkle on foods if desired. Use it in enchiladas, add it into refried beans, or crumble into ground meats and shape in patties before grilling or broiling.