cheese making

Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. &nbsp;Many Latin foods use this ingredient and it is so easy. &nbsp;

How to Make Perfect Queso Fresco

gal whole milk

vinegar (white, distilled)

Tbsp apple cider vinegar

tsp Kosher salt

Place a cheese cloth lined colander over a large bowl of pasta pot.

On medium heat bring milk to 170'F, stirring constantly to avoid uneven heating.

When the milk reaches the desired temperature, remove from heat and add vinegar types. Stir a couple of times, then allow it to sit untouched on the stove top for about 30-45 minutes.

Using a knife start breaking up the curds gently then start transferring to a colander using a slotted spoon.

Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.

Next, gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Hang from your sink faucet, and allow it to drip for about 30 minutes.

Remove from the cloth and using your hands gently mold the cheese into a flat disc, about 1" tall.

Return to the colander and let it sit this way for about 30 minutes.

Transfer cheese to a bowl, and place in the refrigerator until ready to use.

Here is a recipe to make goat cheese at home with a few simple steps! &nbsp;Goat milk has been available in my local grocery store for some time and this cheese is so easy to make.&nbsp;

How to Make Goat Cheese Recipe - Chèvre

qt goat milk

lemon juice

Tbsp vinegar (white)

tsp salt

herbs

Line a colander with two or three layers of fine cheesecloth.

In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.&nbsp;

The curds will not be large, on the contrary they will be like tiny specks.&nbsp;

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Allow it to hang and drip for about 1 hour.

Place on a cutting board and shape. Sprinkle with died herbs of your choice.

Refrigerate and serve when set.

Fresh mozzarella is one of the quickest and easiest cheeses to make! It only takes about half an hour and you can eat it right away!

Homemade Fresh Mozzarella In Under 30 Minutes

milk

citric acid

¼ teaspoon of liquid rennet

kosher salt

Mix 1 ½ teaspoons of citric acid with...

Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.

Mix ¼ teaspoon of liquid rennet or crushed...

Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.

Pour the gallon of milk into the stockpot...

Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.

Add in the rennet mixture and stir gently...

Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.

After five minutes, curd should form. You can...

After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it’s still a liquid, cover the pot again and let it sit for another five minutes.

Once your curd is set, take your knife...

Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.

Place the pot back over the heat, set...

Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.

Remove the pot from the heat and let...

Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you’ve removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.

While you’re waiting, put the pot with the...

While you’re waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!

Pick up the curd mass and check the...

Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.

Wrap the cheese curd in on itself, forming...

Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.

To set your cheese, you can place it...

To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.

Top 3 cheese making recipes from across the web

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How to Make Perfect Queso Fresco

How to Make Goat Cheese Recipe - Ch...

Homemade Fresh Mozzarella In Under ...

Top 3 cheese making recipes from across the web

The most viewed cheese making recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Perfect Queso Fresco

How to Make Goat Cheese Recipe - Ch...

Homemade Fresh Mozzarella In Under ...

The most viewed cheese making recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine