Queso Fresco

Queso Fresco is rather mild but special when used in cooking as it can easily acquire other flavors, such as spices, herbs, fruits... Crumbled, grated, sliced and melted, this cheese provides a salty and tangy flavor, along with the ability to offset heat from chiles and spices.

Ingredients

Calcium Chloride
Mesophilic Culture

Calcium Chloride

$4.45

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

Mesophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from cheddar, feta and monterey jack to gouda, muenster and more. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk.

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:16:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
5. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
6. Mix
Time: 00:45:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1 ml of Rennet
Tip: mixed in 1/8 cup of cool water
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
13. Drain
Lift up drainer in order to drain. Set it at an angle on the rim of the heating pot for further draining. Align the notches on the bottom of the drainer with the rim of the heating pot. To facilitate draining, you may rotate the drainer from one side to the other.
Time: 01:00:00
14. +Ingredients
Please add:
1 ml of Salt
15. Instructions
Transfer the curd to a mold
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 05:00:00
17. Instructions
Refrigerate
18. Instructions
Enjoy!