Make fresh cheese (queso blanco) using milk and rennet. The cheese is soft and delicious.
- 1 gallon whole milk
- 2 tablespoon of rennet
- Heat the milk: Pour the milk into a large pot over low-medium heat. Let the milk slowly heat until it reaches 100°F.
- Stir in the rennet: Stir in the rennet slowly into the milk. The curds start to separate from the whey.]
- Low down the heat: Lower down the heat and let the pot sit on the stove for another 10 minutes. During this time, the curds and whey will separate more which will cause a giant blob to form. Cut the blob into smaller cubes or chunks. [Sidebar: The size of curds will affect the amount of moisture retained in your final cheese. The smaller the pieces, the drier cheese will be. I prefer soft cheese hence I cut the blob into larger chunks.] Use a cheeseharp or a knife.
- Transfer mixture into colander: Line a colander with a cheesecloth. Using ladle start transferring curds and whey into the colander. Tie up the end of the cheesecloth making a tight bundle. Cover it with a weight like a small plate with container of water on the top.
- Drain the cheese: Leave the cheese to drain for 4-5 hours on the room temperature.
- Serve the cheese: Unwrap the cheesecloth and take the cheese out. Put the cheese on the chopping board then cut into smaller pieces. Sprinkle with salt then serve it.
- Storage: Place the cheese into container and keep it in refrigerator for up to a week.
Equipment: large stainless steel pot, thermometer, cheesecloth, knife or cheeseharp, chopping board and a colander.
- Serving Size: 100 grams
- Calories: 310 grams
- Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 2.5 grams
- Protein: 20 grams
- Cholesterol: 70mg