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Into cheese for 1.5 days and made my first Queso blanco!!!!!
Posted:
Thu Mar 13, 2008 4:11 amby fireandflames
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]
Posted:
Thu Mar 13, 2008 4:25 amby fireandflames
How do i post pics? other forums just upload from my hardrive[/img]
Posted:
Thu Mar 13, 2008 7:36 amby johnfb
Posted:
Thu Mar 13, 2008 4:40 pmby fireandflames
Tell me your thoughts!
Posted:
Thu Mar 13, 2008 4:52 pmby saucisson
Nice
Dave
Posted:
Thu Mar 13, 2008 5:02 pmby Iamarealbigdog
sweet,
I keep coming back to this cheese thing......
Posted:
Thu Mar 13, 2008 5:03 pmby fireandflames
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.
Posted:
Thu Mar 13, 2008 5:30 pmby wheels
fireandflames>
Is this made using vinegar to get the curds?
It looks great - I must try it.
Phil
Posted:
Thu Mar 13, 2008 5:48 pmby BlueCheese
I buy from Danlac, its a 3 hour drive from me. hes much better and reliable then the one in the east.
Posted:
Thu Mar 13, 2008 7:12 pmby Heathers
Nice looking cheese! Get yourself some rennet and check out BlueCheese's website (The Cheese Hole) for some cheese inspiration.
Posted:
Thu Mar 13, 2008 7:31 pmby fireandflames
[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.
.
Posted:
Thu Mar 13, 2008 7:32 pmby wheels
Many Thanks
Phil
Posted:
Thu Mar 13, 2008 7:51 pmby BlueCheese
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.
Posted:
Thu Mar 13, 2008 10:04 pmby saucisson
relinked here:
HTH
Dave
Posted:
Fri Mar 14, 2008 12:13 amby Hangin_Salami
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