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Listeriosis Recipe for Queso Fresco
Recipe
- Place one tablet Junket Rennett into one cup cold tap water until dissolved.
- Mix one quart cultured buttermilk with two quarts heat-treated or pasteurized milk.
- Add 7 teaspoons white vinegar to the milk mixture.
- Mix well.
- Heat milk to 90 degrees F.
- Add dissolved rennet and mix for about 2 minutes.
- Let stand for 30-40 minutes until curd is firm.
- Cut curd into 1-inch cubes and let stand for about 5 minutes.
- Heat curds and whey to 115 degrees F, then let stand for 5 minutes.
- Pour mix through cheesecloth and allow to drain for 5 minutes.
- Form curd into a ball and twist the cheesecloth to squeeze out the whey.
- Break up curds into a bowl and add 1 3/4 teaspoons of salt.
- Mix in salt and let stand for 5 minutes, then squeeze again as before.
- Form the cheese. Remove from form. *Refrigerate.
This recipe can be doubled or tripled to make more cheese. Cheese made from this
recipe can be safely stored in a refrigerator for no more than 1 week.
Heat Treatment of Fresh Unpasteurized Milk
To kill bacteria in milk.....
Heat milk to 145 degrees for 30 minutes
- Place a cooking thermometer into the milk to measure its temperature.
- Do not heat milk over 145 degrees F. It may change the texture and flavor
of the cheese.
Sanitation
To help prevent infection....
- Boil all cheese making equipment between uses. or
Soak all cheese making equipment in a bleach-water solution.
- Use new cheesecloth each time you make cheese.
(Reuse cheesecloth only if it has been boiled or soaked in bleach-water.)
Bleach-water
- Make a bleach-water solution by adding one tablespoon of bleach to one gallon of water.
- Make a new bleach water solution each time you make cheese.
- This recipe for bleach water can be doubled if necessary.
Adapted from: Washington State University; Cooperative Extension
and Department of Food Science and Human Nutrition
Issued by: The Oregon Health Services
Date: December, 1998
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