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
