How to Make Cheese Mexican Queso Fresco Fresh P

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Magdalena Vasquez Franco’s recipe for queso fresco. • CHEESE • 10liters/2.65 gallons whole milk at room temperature • Rennet • Salt • RENNET • To make authentic rennet used in quest fresco, you’ll need the lining of the stomach (preferably the 4th chamber) of an unweaned calf.* • 20-30 key limes, juiced • 2 kilos salt • Combine the stomach lining, the lime juice and the salt in a container deep enough to cover the stomach. Allow to ferment at room temperature for 6 7 days. This helps breakdown the stomach releasing the enzyme. • Add “3 quatros (I’m checking this measurement for accuracy. I believe it is 3/4 of a cup) fermented liquid per liter of milk. Stir well, you want to make sure all of the rennet liquid is combined with the milk. Allow this to sit undisturbed for 1 or 2 hours. • Gently press down on the milk solids to break it into curds. You want to do this very slowly as to keep the curds from getting tough. You’ll know you’re finished when the liquid begins to clear and the curds sink. Drain off the liquid in batches, removing the top layer and working the curds until they completely separate from the whey. Drain fully. • Collect the curds in a fine mesh strainer gently pushing down to extract as much of the whey as possible. This helps your cheese stay fresh. Add 1-2 teaspoons salt and mix well. Taste and adjust seasoning. • Press your cheese curds into molds, line the bottom with a corn husk, banana leaf, or a piece of cheese cloth. Refrigerate. This cheese keeps 5 or 6 days. • This cheese is wonderful over burritos, enchiladas, enfrijoladas, entomadas, tacos, chiliquilies, beans and with tortillas. It can also be used as ricotta salt is used, with crusty bread and marmalade. • Baby cows produce an enzyme in their stomachs that help break down the lactose. This enzyme is what turns milk into cheese. • HELPFUL LINKS • For those of you who'd rather buy rennet: http://www.cheesemaking.com/QuesoFres... • For more Fresh P: http://goo.gl/md68WT • To Subscribe to Fresh Princess: http://goo.gl/3tcyil • Follow me on Facebook: / corrinie • Follow me on Pinterest: / freshpcooks • Follow me on Instagram: / freshprincesscooks • MUSIC • C major Prelude by Bach

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