Makes about 1 pound cheese in about 55 minutes.<\/em><\/p>\n1 gallon milk (whole or skim or anything in between)
\n1 quart cultured buttermilk (mesophilic) OR active yogurt (thermophilic)
\n0.5 ml double-strength rennet OR 1.0 ml single strength rennet
\n2.5% salt by weight of the milled curd<\/p>\n
Heat milk to 95 degrees F.<\/p>\n
Add rennet. When set firm (which shouldn’t take more than 3 to 5 minutes) immediately cut into 1\/2 inch cubes.<\/p>\n
Stir curds (VERY gently at first) while you raise the heat to 116 degrees F. Once at 116 degrees stir for 15 minutes.<\/p>\n
Drain curds into cheesecloth and press with 5 pounds (while keeping the curds warm) for 15 minutes.<\/p>\n
Mill curds into small pieces, weigh them, measure out the 2.5% salt (around 0.5 oz or 15 grams), mix, then pack back into the cheesecloth and press with 5 pounds of pressure again for at least 15 minutes before slicing to taste. If you have the time, allow to remain pressing for a few hours before unmolding.<\/p>\n
The cheese is ready to eat immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a recipe that we learned at the Culture Workshop given by Rex Infanger on March 26, 2012. It’s something that he developed as a way of demonstrating cheesemaking techniques in less than an hour. The result is a tasty Queso Fresco type of cheese with a real cultured flavor given the addition of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[46],"class_list":["post-1616","post","type-post","status-publish","format-standard","hentry","category-guild","tag-recipes"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/1616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1616"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/1616\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/7a\/Queso_Fresco_Mexicano.jpg\/320px-Queso_Fresco_Mexicano.jpg\" "\\"Queso")
This is a recipe that we learned at the Culture Workshop given by Rex Infanger on March 26, 2012. It’s something that he developed as a way of demonstrating cheesemaking techniques in less than an hour. The result is a tasty Queso Fresco type of cheese with a real cultured flavor given the addition of a cultured dairy product to provide instant acidity.<\/p>\n