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 <font size="-1"><font size="-1">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 <a href="http://biology.clc.uc.edu/fankhauser/Cheese/Panir.html">http://biology.clc.uc.edu/fankhauser/Cheese/Panir.html</a>
and use that recipe as the base, then press the cheese as i mentioned.<br>
<br>
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.<br>
<br>
Hope this helps.<br>
</font></font><br><div><span class="gmail_quote">On 2/16/07, <b class="gmail_sendername">Steve Laycock</b> <<a href="mailto:slaycock@discoverynet.com">slaycock@discoverynet.com</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
I have looked through several books and have not found a recipe for this<br>"Mexican" style white cheese that the restaurants serve with the tortilla<br>chips. I have a dairy available to me for fresh milk and have seen several
<br>Mexicans purchasing over 100 gallons of fresh milk to make this cheese and<br>supplying it to local Mexican restaurants. I dont speak the language and<br>these guys were fresh out of the river with little English skills, so
<br>getting it from them is not possible.<br>Thanks for helping for this novice cheese maker!<br>Steve<br><br><br><br><br>--<br>This message has been scanned for viruses and<br>dangerous content by MailScanner, and is<br>
believed to be clean.<br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese
</a><br></blockquote></div><br>