Today is a snow day for most of Maine, so we are inside enjoying the warmth. My 4 year old son Camden and I made brownies and beaded necklaces, watched movies and made cheese. Well, really I made the cheese to compliment our dinner tonight. Mexico's most popular cheese, known as Queso Fresco, is a light and crumbly cheese that can be made rather quickly. The ingredients are whole milk, kosher salt and vinegar...that's it! I was so excited to find a recipe for this treat (see below). The cheese is now in my fridge just hanging out until dinner time, when we will sprinkle it on top of our enchilada's. Though all you really need are the above 3 ingredients, as always I had to put my own twist on it. Sam (home early from work) kindly chopped up a fresh jalapeño pepper (seeded and finely chopped). I added 1 1/2 Tbsp of jalapeño and a dash of cayenne pepper to the cheese for a little zip. This cheese is obviously not aged for flavor, but has such a light fresh taste the aging process is not needed. I am sure we will have plenty left to crumble on top of a salad tomorrow.
8 cups whole milk
1 Tbsp kosher salt
1/4 cup white vinegar
In a heavy stock pot (do not use aluminum) combine milk and salt. Heat over medium high heat stirring frequently to 190 degrees (use a candy thermometer). remove from heat.
Gradually add vinegar, stirring gently. Let stand for 5 minutes. Stir again gently (some curds should form).
Place a double thickness of 100 percent cotton cheese cloth in a colander in the sink. Pour hot mixture into colander and let drain for 20 minutes.
Gather cheese and transfer to small bowl. If you want additional flavor now is the time. Stir in fresh finely chopped jalapeño peppers or cilantro or cayanne pepper - whatever your palate desires. Cover with plastic wrap and refrigerate for 30 minutes.
This makes about 2 cups of cheese and can be stored in the fridge for up to 3 days.
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