With virtually the same process as Queso Fresco, bar the pressing of the curd, this recipe will have you just whipping it up again and again. It is completely amazing. I love it. Then add it to the Korma recipe that we have floating around on here somewhere. Your children's children will be thanking me! Best to give yourself a day for the curd to compress and be very very gentle with it once you have a solid piece. You cheesemaker you!!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Ore better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 2 Litre whole milk, cold
- 200 g cream
- 1 tbsp Pink Salt Flakes pink salt flakes BUY
- 3 x 20g pure lemon juice
Place milk, cream and salt into TM bowl and cook 13 min/100ºC/speed 2.
Cook 13 min/50ºC/speed 2.
Add 20g lemon juice and stir 3 sec/speed 2.
Repeat twice with remaining lemon juice.
Allow mixture to stand in TM bowl approximately 30 minutes.
Line a sieve with a quadruple layer of cheesecloth.
Pour mixture out, reserving whey for other uses.
Wrap cheese tightly in a ball and squeeze out excess whey.
Press into a rectangle and put a weight on top of it to squeeze out further liquid.
Allow to age 'gracefully' in the fridge up to 24 hours. Cut into squares for use in recipes as directed.