Tag Archives: lowfat cheese

Queso Blanco

Queso Blanco is the easiest of all cheeses to make in my opinion- great for beginners and kids!

Thick and Crumbly Queso Blanco

Thick and Crumbly Queso Blanco

 

To use this cheese in salads I drizzle a little olive oil in a cast iron pan, sprinkle the cheese with salt, pepper, sometimes chili powder (any herbs and spices you like), brown it (it uniquely doesn’t melt, just browns and gets soft and chewy) and then add the crusty warm chunks to our salads. Use any dressing you enjoy. SO GOOD and a full meal!

Queso Blanco

you need:

1 gallon of whole or lowfat milk cow or goat milk– regular grocery store pasteurized is fine but NOT ultra or ultra heat pasteurized.

1/4-1/2 cup of vinegar (I use apple cider but any will work though they all give their own flavor) or 2 tspn citric acid dissolved in 1/4 cup of water (for citric acid or a complete Queso Blanco and Paneer Kit visit our SHOP)

1-2 teaspoons salt (to taste- at this point you can also add chives, fresh chopped herbs, cayenne, anything!)

Heat the milk to a foamy, steamy simmer. Do not allow to boil or your cheese will taste cooked and will be rubbery. If you have a thermometer it would be between 180-195 degrees F. Be sure to stir often to prevent scorching.

When you see steam and foam and a gentle simmer, turn the temp to low and slowly drizzle in your vinegar. You may not need it all before you start seeing the clear separation between curds and whey. It’s like magic! When you see it, stop the drizzle and cook for about 10 seconds longer.

Turn off the heat and ladle or pour your curds into a colander lined with butter muslin or cheesecloth (or a boiled tea towel or even a large coffee filter, if you use regular grocery store cheesecloth, triple it at least, the holes are very large). Allow to drain for 20 minutes or so.

Then take your cloth corners and gently twist more whey out of the bundle. Open it up and mix in your salt. Stir it in evenly and taste until you like it.

curds

curds…pure potential

For a softer cheese, hang this from a hook or faucet and let it drain for another hour or so (place a bowl underneath to catch the whey). You now have a cheese that can be called a fresh cheese, bag cheese, farmer cheese or in our case, Queso Blanco.

For a nice firm cheese that you can cut up and use as a meat replacement (like tofu), place the bundle back in the colander, put a plate on top of it and then fill the empty gallon of milk with water and use it as a weight on top of the plate.

Let this sit and continue to drain for 1 more hour or until the cheese is as firm as you like it. Then it’s ready to eat fresh and soft as is or cover and refrigerate. It firms up more in the fridge. Enjoy!”

Spicy Queso Blanco

Are you a Cheese Nerd? The basic stages of making fresh cheese (in this case for easy microwave mozzarella)

The joy that these photos bring me makes me feel like such a cheese nerd. The milk, curds, the whey, the cutting, the ladling, the coagulation, the end result. Oooooh.

note: My apologies for the lack of photos between curds and finished mozzarella knot. I was alone in the kitchen and can’t exactly take photos while stretching and shaping hot mozzarella. I will enlist a photographer soon and add those photos but for now, know that yes, there are steps in between. Unless you have a special microwave oven, you’ll have to do some work before it turns into the finished product. These were just photos to nerd out on, not a full instructional. See my recipes soon though!

Meanwhile, buttermilk cheese is apparently a Jewish thing? Who knew?!

I’ve been curious about the fact that buttermilk used to be a home staple but somehow has fallen out of favor. I’ve decided to try using it in many ways…pancakes, biscuits, waffles and of course cheese!!

Much to my excitement, it turns out that cultured buttermilk can be used as a mesophilic starter in cheese-making. More info. on that later.

As I searched for recipes I ran across this simple recipe that calls for baking buttermilk for a unique cheese- it sounded intriguingly different so I had to try it! Soooo easy and delicious.

Buttermilk Cheese (Tvarog) (D, TNT)
Source: “MealLeaniYUMM!” by Norene Gilletz
Yield: Approximately 2 cups

2 litres (quarts) of buttermilk

Place 2 litres (quarts) of buttermilk in a large covered ovenproof casserole. (I use a Corning Ware casserole.) Place in a preheated 375ºF oven for 15 to 20 minutes. It will separate into curds and whey.

Pour warm liquid into a cheesecloth-lined colander. Tie ends of cheesecloth and let drain for several hours. (Hang it over the faucet of the sink; put a bowl underneath to catch the whey, which can be used to replace sour milk or buttermilk in baking.) For a firmer cheese, squeeze out most of the liquid. Wrap well and refrigerate. It will keep about a week.

Here it is draining…
bag o curds

The cheese was super creamy and tangy, kind of like a mix between cream cheese and sour cream. Next time I will try to make a cheesecake out of it. The yield was great!

Messing with Mozzarella

Ever since I made my first easy microwave mozzarella my mad scientist little brain has been cooking up variations. Mozzarella is delicious and very useful as is but besides that I can never seem to leave well enough alone, it’s not really a savory, snacking cheese in my opinion. I did however see its potential, with some additions.

moz knot

moz knot

So today I made a gallon batch, split the results in two, added dried jalapeno flakes and red pepper flakes to one bowl (fresh and pungent, bought at Limbo Inc., sorry they don’t have a website but they are at SE 39th and Holgate in Portland, OR- HUGE selection of dried herbs, spices as well as some local produce) and I added mixed herbs to the other (I believe it’s tarragon, parsley, dill and basil; along with cheese salt of course) and both varieties turned out so yummy.

Now they’re dangerously snacky! Yum, I could really eat the entire pound and a half right now. So is it good or bad that I experimented? Oh boy. Must. Exercise. Control.

One motivation that helps me not eat the entire batch now is that I want to see how the flavors change/improve/intensify with some time to infuse the cheese thoroughly. moz ball

Here are the end results and a photo of my lunch. Try some crazy variations yourself, I won’t tell Italy if you don’t.

Mozzarella Tasting

Mozzarella Tasting

Forgot to tell you a have a fresh batch of Feta curing!

Lovely giant jar of February Feta

Lovely giant jar of February Feta


Unless I make some sort of fancy cheese schedule, I will just let you know about the cheeses I’m making and their different stages/developments like this. So, I made a huge batch of raw cow milk Feta in early Feb. (if you’re in Portland, I get it at Kookoolan Farms) It’s supposed to age 2-3 months in brine. So far so good. I do fear daily that I will open the fridge to find a jar of green sludge but luckily, it still just looks like feta in brine (water that has been saturated with salt). If all goes as planned, I’ll let you know more about it when I taste it in April and May. Here are some pics of the giant jar…it is so gratifying to see it in the fridge every day!
Creepy science project view of Feta

Creepy science project view of Feta

the tao of cheese

Feb. 15, 2009

A wise cheese maker recently said to me, never name your cheese until it’s done. Last week I found out why and I let her advice ease my mind.

Fresh raw milk

Fresh raw milk

It was supposed to be mozzarella but for some reason the curds never did what they were “supposed” to. I thought I was a pro at making this easy cheese by now but whether it was the temp of the water/rennet or the different brand of milk I used, this batch refused to be mozzarella. I’m proud of myself for not letting this bother me. It’s a Taoist approach to cheese making and I have to say, it rather suits me! The cheese was still delicious but it ended up like a really thick, tasty cream cheese, almost a goat cheese consistency so I treated it as such. I made pizza and just scooped some flat spoonfuls onto the crust, they melted deliciously and the pizza was creamy and good!

the come hither look

the come hither look

I also shaped some of this thick cheese into a small wheel and rolled it in freshly chopped parsley, chives and cracked peppercorns. I served this with crackers, it tasted fresh and delicious. I had so much cheese that I dropped spoonfuls into a jar along with some crushed garlic chunks, pepper flakes and covered it all in good quality extra virgin olive oil. I let it sit in the fridge for a day. The next evening, I took it to a potluck and we spread the delicious oily concoction onto toasted rustic baguette rounds- delicious again!! I didn’t end up with Mozzarella but I did end up with a cream cheese for pizza, an herbed appetizer cheese as well as potluck oily cheese balls. Not glamorous names but I wish you could’ve tasted them! So, my cheese tip of the week, go with the flow and enjoy the cheese that comes with it!