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!!
- 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.