Agriculture Reference
In-Depth Information
will describe making an aged cheddar cheese and most
importantly the cheddaring technique.
Soft Cheese by Direct Acidification: Queso Blanco
Using a double boiler, raise the temperature of one gallon of
milk to 180 degrees while stirring so the milk doesn't
precipitate protein. Add ΒΌ cup of vinegar by slowly dribbling
it into the milk while stirring. (You can use distilled vinegar
or some of your homemade vinegar. For a different taste, you
can use the juice of 3-5 lemons.) Continue to stir for ten to
fifteen minutes until the milk is completely clotted. If the
milk doesn't clot, add up to four more tablespoons of vinegar
while mixing for another ten to fifteen minutes.
Raising the temperature to 180 degrees before adding the
vinegar. Notice the cheesecloth boiling on the right.
