This is a mexican curd cheese. It is remarkablly bland and mild in flavour, and is a great carrier and complement to other flavours. It is great used as a base for dips - adding in fresh herbs, garlic, etc makes for a really lovely spread for crackers. It is a fantastic complement to spicy foods, and makes a nice white cheese sauce.
Ingredients
2 litres of milk
1/4 cup of vinegar
Method
- heat milk to 60C - note to those who don't have a thermometer: this is when the milk starts to achieve a slow boil.
- take off the heat, pour in the vinegar and stir for a minute.
- leave for 20 minutes for the curds to form
- line a colander with cheesecloth, and place this over a saucepan or bowl to catch any liquid
- pour or ladle the curds into the colander
- leave for 5 minutes, then tie the cheesecloth and suspend over a bowl for 2 hours on until it has stopped dripping.
- Salt to taste
Maia this looks like turo! What kind of milk you used? I would like to give this recipe a try, my turo recipe is more complicated and takes several days. Nice to see you post again, I missed you.
ReplyDeleteI missed having time to blog! It got rather busy leading up to Christmas, and while I was on holidays. :)
ReplyDeleteI used regular store bought milk - not skim, or light milk, but one with a regular amount of fat/cream. The yield was a bit small, but I think if you used some calcium chloride in it (a few drops in a tbs of nonchlorinated water) it would increase the yield.
It is basically a mild dry curd cheese, and it is very similiar to the one my Polish grandmother taught me to make for pierogi. (That one used lemon juice instead of vinegar, but it is remarkably similiar).
It is not as tart as quark or the Polish twarog - it is a very mild cheese, but really lovely.