If you like the white creamy and crumbly cheese you see in many Mexican dishes, it's called queso fresco.
I found this recipe from a website but it's actually from a famous chef in Chicago (Rick Bayless)
http://www.girlichef.com/2011/01/making-queso-fresco-and-refried-beans.html
I made this cheese at home using homogenized milk (whole milk) and it turned out great. My wife and I seem to be putting it on everything. It doesn't have a long shelf (fridge) life but I'm sure most can take care of it in about 5 days.
It's ridiculously easy and is only a few ingredients. I used citric acid when I made mine. I found it at an organic food store.
Give it a try, you won't be disappointed.
If I remember, when I make it again, I will take photos and post them.
Yes, that stuff is great! Using the acidity to coagulate the milk protein is the same way it is done in India - there they call it paneer. Good fried too.
That is a must try for us. Love that cheese. Thanks for the link azamuner73.
Holy cow I think even I can do this..
But using smoked salt, perhaps? ;)
I just used sea salt when I did it but I'm sure kosher salt will work fine as well. I wasn't sure it table salt would affect the taste so I avoided it. As for smoked salt?......I'm guessing that would add a whole new dimension to the flavor.
No problem for the link. I figured since it was so easy, many folks would be willing to give it a go. :)
Ever since I tried queso fresco, I wanted it for home but I never could find it in the stores. After finally finding this recipe, I am happy because it turned out great.
I'll probably make some more this weeked. I still have about 500ml left of buttermilk so I just need a gallon (4 liters) of whole milk.
Yum!
One thing to note: In the recipe it says that it only takes about 20 mins to heat the mixture up after adding the citric acid. Maybe she was using a higher temp on her cooktop because it was more like 40 mins for me to get the mixture up to 195 F.
Still, for my very first go at making cheese, this was extremely simple.
I made it again last night and I took a few photos. I'll post them once I get them off my camera and uploaded to photobucket.
Thanks for the link...looks like a fun cheese to make.
I've smoked queso blanco and queso duro before with great results. Just make sure to let them rest for a week or so after smoking.
Here are a few pics.
Just after adding the Citric Acid. You can see it starting to curd a little.
(http://i771.photobucket.com/albums/xx354/azamuner73/P7240001.jpg)
A little later.
(http://i771.photobucket.com/albums/xx354/azamuner73/IMG_0276.jpg)
Getting closer to 195F
(http://i771.photobucket.com/albums/xx354/azamuner73/P7240006.jpg)
Skimming curds off the top and putting them into cheesecloth.
(http://i771.photobucket.com/albums/xx354/azamuner73/IMG_0274.jpg)
(http://i771.photobucket.com/albums/xx354/azamuner73/IMG_0278.jpg)
After draining and squeezing out some liquid.
(http://i771.photobucket.com/albums/xx354/azamuner73/IMG_0280.jpg)
Next it's off to the fridge to set. The next day some of it was used to top off Huevos Rancheros ;D
I am not going to do this! I am not going to do this! I am not going to do this! I don't need another hobby! I don't need another hobby! I don't need another hobby!
Haha! :D
It's so easy me thinks you will give it a try. ;)