tag:blogger.com,1999:blog-7757350942807174715.post3760962892666515665..comments2023-05-20T06:24:21.552-07:00Comments on Menu In Progress: Queso Fresco - Home CheesemakingMikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7757350942807174715.post-51461843706410525982010-11-21T14:24:22.898-08:002010-11-21T14:24:22.898-08:00I've got my favorite recipe, given to me direc...I've got my favorite recipe, given to me directly from a cheesemaker in Brazil. This cheese is called there "Minas Cheese", which is very popular in the Minas Gerais state. <br /><br />Please use the translator and if you have any qestions, leave a comment! Thanks!<br /><br />http://pinguimdgeladeira.blogspot.com/2010/04/queijo-minas-feito-em-casa.htmlClaudiahttps://www.blogger.com/profile/16072546560196931722noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-88539484298447348172010-08-05T10:37:22.873-07:002010-08-05T10:37:22.873-07:00I used the basic recipe from Home Cheese Making: R...I used the basic recipe from <a href="http://www.amazon.com/Home-Cheese-Making-Recipes-Delicious/dp/1580174647/ref=sr_1_2?ie=UTF8&s=books&qid=1281029259&sr=8-2" rel="nofollow">Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll</a>. The Mesophilic A starter culture was from <a href="http://www.leeners.com/cheese-ingredients-cultures.html" rel="nofollow">Leeners</a> and I used 1/4 teaspoon for the 2 gallons of milk. Same for the calcium chloride and liquid rennet (1/4 t each). Be sure to use enough salt -- the recipe indicates 2 tablespoons, but I found it needed at least 2 1/2 T.Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-39566415079386289312010-08-05T05:02:52.921-07:002010-08-05T05:02:52.921-07:00I am very interested in the exact recipe (how much...I am very interested in the exact recipe (how much starter culture, how much calcium chloride and such). Could you send it to me, please? Thanks a lot in advance!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-77761549776157302842009-05-02T15:06:00.000-07:002009-05-02T15:06:00.000-07:00Thanks Masa!
Hi Rich, Yoghurt -- and a subsequent...Thanks Masa!<br /><br />Hi Rich, Yoghurt -- and a subsequent yoghurt cheese -- sounds like a great way to start. <br /><br />I too have found Prof. Fankhauser's site helpful, especially the photos. Although I didn't use his design, we have since improved upon the press set-up somewhat (more on that in a later post). Very important if we want to press a cheese overnight without crashes!Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-32667217827336498742009-05-01T23:16:00.000-07:002009-05-01T23:16:00.000-07:00I've just acquired my first bottle of rennet (eBay...I've just acquired my first bottle of rennet (eBay....source of everything that's just a little bit weird), and I'm gearing up to make my first cheese.<br /><br />I've found this link quite useful:<br /><br />http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML<br /><br />There are instructions in there on how to fashion your own DIY press, which would probably be a bit more stable than your stack of books, although I love the fact that you used suitably weighty tomes for weighty purposes they probably weren't intended for.<br /><br />I'm starting with a yoghurt, to get used to handling milk, thermometers, techniques and the like, but I think my first cheese proper will be a labneh.rich (them apples)https://www.blogger.com/profile/16700939962860096485noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-75985061853284218292009-05-01T19:02:00.000-07:002009-05-01T19:02:00.000-07:00I love Queso Fresco ! Amazing job I admire your ef...I love Queso Fresco ! Amazing job I admire your efforts.Masa Assassinhttps://www.blogger.com/profile/18251567481116631191noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-27118963687049448742009-05-01T17:32:00.000-07:002009-05-01T17:32:00.000-07:00Hi David, Judging from your blog posts, you guys a...Hi David, Judging from your blog posts, you guys are going to really enjoy making cheeses. We're just beginning, but Mike and I are having a blast with it so far. <br /><br />Hi Corinne, Thanks for stopping by! I'm glad to hear that you guys put the queso to good use. This kind of positive feedback just might get you on the short-list for more samples. Was that your plan? :-)Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-3947044330771073232009-05-01T10:53:00.000-07:002009-05-01T10:53:00.000-07:00Thanks for the sample, Sherry!
The queso fresco ...Thanks for the sample, Sherry! <br /><br />The queso fresco tasted delicious on the (not so authentic) chilaquiles that I made. It was the perfect texture and flavor complement to the dish. I had to slap Jesse's hand away from the cheese more than once while I was constructing it.Corinnehttps://www.blogger.com/profile/11929768420168720873noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-48603259114045301142009-05-01T10:23:00.000-07:002009-05-01T10:23:00.000-07:00Mike, that looks great! I have that book and have...Mike, that looks great! I have that book and have been meaning to get started. You've inspired me, once again!<br /><br />I'm going to try your pulled pork recipe tomorrow for Derby Day. <br /><br />DavidDavidhttp://www.cookingbabbo.comnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-87399072285882811872009-05-01T09:12:00.000-07:002009-05-01T09:12:00.000-07:00Thanks Leela and Sawyer!
Leela - I hadn't thought...Thanks Leela and Sawyer!<br /><br />Leela - I hadn't thought of pan-searing the cheese, but can see it would work well. I'll definitely give it a try!<br /><br />I've purchased most of my supplies online from <A HREF="http://www.leeners.com/cheesemaking.html" REL="nofollow">Leeners</A>, and the <A HREF="http://www.cheesemaking.com" REL="nofollow">New England Cheesemaking Supply Company</A>. In addition to Queso Fresco, I'd guess that your classical Greek lexicon would produce a very nice Feta. :-)Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-35037573081236939682009-04-30T18:18:00.000-07:002009-04-30T18:18:00.000-07:00first meat, the beer, and now cheese. you guys do...first meat, the beer, and now cheese. you guys don't joke around. that is one nice lookin picture of cheese! very interesting postimjustatreehttps://www.blogger.com/profile/12013748959922486813noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-1430460454187143282009-04-30T15:32:00.000-07:002009-04-30T15:32:00.000-07:00Wow. This is great. I've been wanting to make ques...Wow. This is great. I've been wanting to make queso fresco for a long time, because the store-bought kind is a bit too salty for my taste. I like my queso fresco cut into slices, pan-seared, peppered, and anointed with fresh lime juice. I can eat that everyday!<br /><br />Do you buy your cheese making supplies online? Also, I don't have any big books on microbiology or epidemiology. Would a classical Greek lexicon turn out equally good cheese? :)<br /><br />LeelaAdminhttps://www.blogger.com/profile/05909218929633317461noreply@blogger.com