Into cheese for 1.5 days and made my first Queso blanco!!!!!

Recipes and techniques for soft cheese.

Into cheese for 1.5 days and made my first Queso blanco!!!!!

Postby fireandflames » Thu Mar 13, 2008 4:11 am

Hey all, i just stumbled onto this site yesterday and was immediatly struck with interest! I have been a seasoned cook for 13 years and homemade anything is my thing so when i found this site i was excited! I made a queso blanco with homo milk and a little buttermilk i also added oregano, chili flakes, and cayenne. I could not make much else as my town is small and has no rennet. Here are my thoughts on my first (of many) cheese.

Color=white
Texture=soft feta like
Taste=VERY mild mozza
Scent=very creamy mozza scent.

I coated the cheese in a light breadcrumb and fried it in olive oil and finished it with salt, pepper, and a little vinegar(out of lemon at this time).
Here are the pics.[/img]
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Postby fireandflames » Thu Mar 13, 2008 4:25 am

How do i post pics? other forums just upload from my hardrive[/img]
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Postby johnfb » Thu Mar 13, 2008 7:36 am

Hi
Here is the tutorial for posting images

http://forum.sausagemaking.org/viewtopic.php?t=1610


John
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Postby fireandflames » Thu Mar 13, 2008 4:40 pm

Image

Tell me your thoughts!
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Postby saucisson » Thu Mar 13, 2008 4:52 pm

Nice :)

Dave
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Postby Iamarealbigdog » Thu Mar 13, 2008 5:02 pm

sweet,

I keep coming back to this cheese thing......
Cheers from The Big Dog
www.lesnoiracochon.com
http://blog.lesnoiracochon.com

Where tasty things happen
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Postby fireandflames » Thu Mar 13, 2008 5:03 pm

I just ordered some rennet from danlac.com does anyone have experience from this co.? I wanted to find a canadian supplier thats why i chose this one.
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Postby wheels » Thu Mar 13, 2008 5:30 pm

fireandflames>
Is this made using vinegar to get the curds?
It looks great - I must try it.

Phil
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Postby BlueCheese » Thu Mar 13, 2008 5:48 pm

I buy from Danlac, its a 3 hour drive from me. hes much better and reliable then the one in the east.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
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Postby Heathers » Thu Mar 13, 2008 7:12 pm

Nice looking cheese! Get yourself some rennet and check out BlueCheese's website (The Cheese Hole) for some cheese inspiration.
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Postby fireandflames » Thu Mar 13, 2008 7:31 pm

[quote="wheels"]fireandflames>
Is this made using vinegar to get the curds?
It looks great - I must try it.

Yes it was made with vinegar here is the recipe if anyone is interested.

INGREDIENTS
.
1 Gallon Whole Milk
1/4 Cup White Vinegar**
.

Heat milk to 180 F (82 C) stirring constantly. Be careful not to burn the milk.
While mixing with a whisk, slowly add the white vinegar. You will notice the milk begins to curdle.
Keep stirring for 10-15 minutes.
Line a colander with a fine cheesecloth.
Pour the curdled milk through the colander.
Allow the curds to cool for about 20 minutes.
Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping).
The solidified cheese can be broken apart and salted to taste or kept unsalted.
** The juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavor.

.
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Postby wheels » Thu Mar 13, 2008 7:32 pm

Many Thanks
Phil
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Postby BlueCheese » Thu Mar 13, 2008 7:51 pm

Your pic does not show up for me for some reason, times out :(
Citric acid work well as well for mozzarella and other soft cheeses, cheap too, get it from your local brewing hobby store.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
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Postby saucisson » Thu Mar 13, 2008 10:04 pm

relinked here:

Image

HTH

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Postby Hangin_Salami » Fri Mar 14, 2008 12:13 am

So what is the colored stuff? (not in your recipe)

And I thought all cheeses needed rennet. Now I'm really confused.

Also, If that was just hung in cheesecloth to drip dry, How did you get the nice shape?

Sorry for all the questions, I am going to try my first crack at cheese making this weekend and would like all the info i can get.

Thanks
Chris
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