[Cheese] Mexican style soft white cheese

[Albert Ortiz]

Im not mexican, but here in puerto rico, we do a cheese called "queso de
hoja" (leaf cheese becase is wrapped in the leaves of some plant, sorry cant
remember the one at the moment) and, as far as i know, is exactly as the
"traditional" mexican "queso fresco" (fresh cheese).  This is just warmed up
milk,  vinegar or the juice of one green lemon, and salt.  Then, as you
would with a hard to be cultured cheese, you press it.  Save some of the whey
to make a brine solution.  After the curds are pressed to the desired
consistency (the harder you press it, the better for frying), dump it in the
brine.  It will keep for about a week or two.  You can go to
http://biology.clc.uc.edu/fankhauser/Cheese/Panir.html and use that recipe
as the base, then press the cheese as i mentioned.

The other kind of mexican cheese is something like a mozzarella cheese, a
string cheese, but a little harder; sadly i dont know how to make that one.

Hope this helps.

On 2/16/07, Steve Laycock <slaycock at discoverynet.com> wrote:
>
> I have looked through several books and have not found a recipe for this
> "Mexican" style white cheese that the restaurants serve with the tortilla
> chips.  I have a dairy available to me for fresh milk and have seen
> several
> Mexicans purchasing over 100 gallons of fresh milk to make this cheese and
> supplying it to local Mexican restaurants.  I dont speak the language and
> these guys were fresh out of the river with little English skills, so
> getting it from them is not possible.
> Thanks for helping for this novice cheese maker!
> Steve
>
>
>
>
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