- Joined
- Nov 20, 2012
- Messages
- 1,005
- Reaction score
- 1,643
I found a recipe for Quesa Blanca and I ran with it. Actually I combined 2 recipes to make what I ended up with. I used:
8 cups whole vitamin D milk, pasturized and homogenized (don't use ultra pasturized)
1/8 cup distilled vinegar
2 squirts lime juice
1 teaspoon kosher salt (no iodine)(you can add more, I just didn't want a heavy salt flavor in my cheese I get enough salt, it all depends upon your tastebuds, but it needs to have some salt because it will be sitting out for several hours before you put it in the fridge)
1 small jalopeno pepper seeded and diced fine
2 medium garlic cloves minced
Pepper (to taste)
Very fine cheesecloth or buttercloth or floursack towel(which is what I used and it works great)
I heated my milk in a stainless steel pot(no aluminum) til the temp got to 170 degrees F ( one chef said til the milk is about ready to foam, another chef said til 180-185 degrees F) I got it to 170 and it looked like it was going to foam and took it off the heat.
I added my vinegar and lime juice. Gave it a stir. The curds immediately began to form. I stirred just a little bit longer.
I then poured the curds and whey(the juice the curds are floating in) into my steamer pot that I had lined with my floursack towel.
I let it drain, squeezed it a good bit, then added my jalopeno, garlic, pepper, and salt and mixed well.
Then I twisted my floursack towel with the cheeseball in it and have it draining hanging in my steamer pot. Okay, it is supposed to drain for at least 4 hours.
Then you need to put it in a mold so here is the deal with the mold. Take a veggie can and open in, empty contents and have for supper. Clean it very well in soapy sudsy water and then cut the bottom off of it. Be careful because the edges will be sharp.
After your cheeseball has drained for 4 hours, take out of cheesecloth(floursack towel) and put into mold. Make sure mold is sitting in some type of strainer over a bowel to collect anymore whey that will drain out of your cheese. Weight the cheese down with a heavy bottle of somesort (make sure bottom is clean or put some type of wax paper over the cheese before you put the bottle on it. After 12 hours, remove cheese from mold and put in wax paper, put in fridge. Be sure to eat it before the expiration date that was on your milk bottle, jug, whatever.
So that is what I did after I made my lard goats milk soap today
8 cups whole vitamin D milk, pasturized and homogenized (don't use ultra pasturized)
1/8 cup distilled vinegar
2 squirts lime juice
1 teaspoon kosher salt (no iodine)(you can add more, I just didn't want a heavy salt flavor in my cheese I get enough salt, it all depends upon your tastebuds, but it needs to have some salt because it will be sitting out for several hours before you put it in the fridge)
1 small jalopeno pepper seeded and diced fine
2 medium garlic cloves minced
Pepper (to taste)
Very fine cheesecloth or buttercloth or floursack towel(which is what I used and it works great)
I heated my milk in a stainless steel pot(no aluminum) til the temp got to 170 degrees F ( one chef said til the milk is about ready to foam, another chef said til 180-185 degrees F) I got it to 170 and it looked like it was going to foam and took it off the heat.
I added my vinegar and lime juice. Gave it a stir. The curds immediately began to form. I stirred just a little bit longer.
I then poured the curds and whey(the juice the curds are floating in) into my steamer pot that I had lined with my floursack towel.
I let it drain, squeezed it a good bit, then added my jalopeno, garlic, pepper, and salt and mixed well.
Then I twisted my floursack towel with the cheeseball in it and have it draining hanging in my steamer pot. Okay, it is supposed to drain for at least 4 hours.
Then you need to put it in a mold so here is the deal with the mold. Take a veggie can and open in, empty contents and have for supper. Clean it very well in soapy sudsy water and then cut the bottom off of it. Be careful because the edges will be sharp.
After your cheeseball has drained for 4 hours, take out of cheesecloth(floursack towel) and put into mold. Make sure mold is sitting in some type of strainer over a bowel to collect anymore whey that will drain out of your cheese. Weight the cheese down with a heavy bottle of somesort (make sure bottom is clean or put some type of wax paper over the cheese before you put the bottle on it. After 12 hours, remove cheese from mold and put in wax paper, put in fridge. Be sure to eat it before the expiration date that was on your milk bottle, jug, whatever.
So that is what I did after I made my lard goats milk soap today