Queso fresco is a traditional Mexican cheese with a soft, crumbly texture. The name translates to "fresh cheese" because it is usually made and eaten within five days. It is usually made from fresh or pasteurized cow's milk, although it can also be made with a mixture of cow and goat milk.
Instructions
1. Heat the milk in a large stock pot until it reaches 90 degrees.
2. Stir in the mesophilic starter and allow the milk to set for one hour. Maintain the temperature at 90 degrees.
3. Add the rennet and stir the mixture briskly. Again, leave the mixture alone for approximately 45 minutes to an hour, keeping the temperature at 90 degrees.
4. Cut the cheese into quarter-inch cubes when it has formed a curd. You'll know when it's at the right stage if the surface of the cheese appears firm and you can separate it from the edge of the pot.
5. Let the curds rest for five to 10 minutes longer.
6. Stir the curd and increase the heat, allowing the temperature to rise to 100 degrees. Stir gently every few minutes for 20 minutes.
7. Drain the whey through a cheesecloth or a fine mesh strainer and return the curds to the pot.
8. Add the salt to the cheese curds and stir gently to distribute.
9. Line the cheese mold with a clean cheesecloth and pour the curds into the mold.
10. Press the cheese into the mold by applying weight to it. If you don't have a cheese press, you can improvise one by placing a heavy cutting board over the cheese and placing books or something equally weighted on top of it. You need to press the cheese at a weight of 35 pounds for six hours. After the cheese has been pressed, it is ready to be eaten.
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