muddelicious
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- Apr 30, 2008
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I've been making queso fresco and all the recipes i've seen say after the curd has set check for a clean break but my cheese is allready in curd chunks and often sinks. It never forms that surface that you are supposed to cut in chunks. Basically I combine the milk, buttermilk, vinegar then heat to 90F, add rennet (and add lipase powder at about 80F) then let sit for 45 minutes at which point it is in small (not tiny like ricotta) chunks. It tastes great and I have no complaints I was just wondering if anyone knew why it did that.
Thanks
Thanks