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lorax · 08-08-2009, 05:42 PM

Pauly, the whole point of QF is that it's not a Rennet cheese - you lose the unique quality of the slightly acid flavour that the vinegar gives the cheese if you clabber with another agent. I've started to get fancy with my Queso Fresco - I now use balsamic vinegar and clove peppercorns, and I'm getting gourmet results.

If you like to use Rennet, you can of course make Mozzarella, with the addition of 2 tbsp of live-culture yogurt after the milk is scalded, and a second process of curd stretchin under hot water.

08-08-2009, 05:42 PM	#6 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 301,573 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: Queso Fresco Pauly, the whole point of QF is that it's not a Rennet cheese - you lose the unique quality of the slightly acid flavour that the vinegar gives the cheese if you clabber with another agent. I've started to get fancy with my Queso Fresco - I now use balsamic vinegar and clove peppercorns, and I'm getting gourmet results. If you like to use Rennet, you can of course make Mozzarella, with the addition of 2 tbsp of live-culture yogurt after the milk is scalded, and a second process of curd stretchin under hot water.