I think I'll try it today with a little milk I have left. Maybe chunk some into herbed olive oil in mason jars for some interesting storage idea. I made labneh balls rolled in za'atar sunk into olive oil in mason jars and a week later it was mind blowing on crackers. Thanks!
I'm so excited to just have found your channel. I have recently gotten into making queso fresco and stumbled upon your video. I love it! I can't wait to watch more of your channel. Thank you for the wonderful video!
Queso fresco is traditionally a crumble cheese im loving this recipe. Now can I suggest a cheese for you to make. This is one of my favorite cheeses and super hard to find and when I do it extremely expensive. It's called queso double crema. It's a mixture of cream cheese and a sour cream best thing to put on a tortilla or bread and so delicious..
You inspired me with this Queso Fresco! I will definitely try it! We have a neighborhood fall party in about 10 days and I was thinking of making a cheese tray with my cheeses, but then, I don't want to use entirely the cheeses I can cut now. I buy the milk to make cheese so I do not have such an impressive stock of cheeses as you do (lucky you 😉). I will make a queso fresco, with some fruit and veggies around it... I think will work! Thank you for such an inspiration. 👍
😂Queso Fresco is a great go-to always!! (Especially good for those times when your CSA customers add on "cheese" to their weekly order the day before pickup!!!!😱🤪... either that or ricotta 🤷♀️) Salt brine for 8 hours, dry for 3 days, cut in wedges and chill for 3 days and you've got some great "grilling cheese "!! I used to add dried herbs, onions and peppers every so often to change it up- fun and delicious!!😋
Great watch again - thank you Jennifer. I made a Webber Queso fresco last year and I wasn't that impressed either - so bland and so undersalted, think I grated the whole lot into mac'n'cheese - maybe I should have been a bit more adventurous with it.
Most of my wheel cheeses melt fine, as in they vanish into a silky-smooth white sauce. They melt in a grilled cheese, too, but it often takes a little longer. Good melters include: Gouda, Butterkäse, Colby Ones that are slower melters: Parmesan, Cheddar, Sao Jorge, etc. If you want a FAST melter, make American cheese with your homemade cheese --- that stuff is conditioned to melt.
That recipe came from Home Cheese Making Book: amzn.to/3E0YoAd (All links for tools and recipes, etc, can be found in the description box below each video.) Good luck!
Hey Jennifer. Do you have a recipe for Queso Blanco made completely from scratch or must one always use some premade cheese - like white American or such - to make it?? I figure it’s like Queso Fresco but what do I know? -0- I just want it to taste like the cheese dip in the Mexican restaurants, which I was told was Queso Blanco. And I want it to MELT!! Any ideas? Thank you. 😊
I'm not sure what you mean by Queso Blanco... Are you referring to American Cheese? I have a video for that already on my channel. In Spanish-speaking countries, queso blanco and queso fresco are sometimes interchangeable --- and a sliceable, crumbling cheese, I think. Not a melty one.
I read that Queso Blanco is a melting cheese and is the one used in the restaurants. But all the recipes I found start with white American cheese and I wanted to make it from scratch and can’t find a recipe for that. After I commented I also found that some use Queso Oaxaca. Do you have a recipe for that? From scratch? Thank you. 😊
That is the big question! I really have no idea --- and the cheese might have turned out even better withOUT those mishaps! My recommendation is to follow the recipe as is, but taste the curds to make sure there's enough salt. OR put have the salt in the whey and then brine the cheese for a bit to finish it off. Mess around and have fun!
I have no idea what kind of salts are available in Europe. Here, I use Morton Coarse Kosher, but any non-iodized will work. I suppose you could always boil down sea water for the salt, if you live close to an ocean...
@@jmilkslinger hi Jennifer thanks for your reply I'll look for that salt I did see in a search I did but wasn't sure of what I was looking for was a bit afraid of it as it said course but duhhh...it still melts... I think I'm over thinking things as for the sea .. it approx 20 minutes drive frim me but its a bit baltic at the moment ❄ ❄ lol love your videos and honesty in them Regards Kathy Best wishes
🤬 Whyyyyy did I not watch this before today’s cheese circus?! Well, better luck next time. Readers digest: Aiming for stirred cheddar, the curds shattered to Parmesan size, draining was a circus, didn’t give up, added chiles and jalapeños and lots of salt, pressing. Time will tell if this one is as bad as all the others and we have another case of lost potential bacon.
Also, I don’t know why people troll the internet looking for something to find fault with. How utterly useless and ridiculous. No one needs more negativity in their lives. No one.
If you think that was a kick you have a very distorted view of reality. If you are opposed to animal products why are you watching a cheese making video?
I think I'll try it today with a little milk I have left. Maybe chunk some into herbed olive oil in mason jars for some interesting storage idea. I made labneh balls rolled in za'atar sunk into olive oil in mason jars and a week later it was mind blowing on crackers. Thanks!
I've been meaning to try za'atar with yogurt cheese --- thanks for the reminder!
@@jmilkslinger you're welcome
I am obsessed with your videos! You’re just down to earth and do such a good job at explaining things!! Thank you!
Aw, thank you! This means a lot.
I'm so excited to just have found your channel. I have recently gotten into making queso fresco and stumbled upon your video. I love it! I can't wait to watch more of your channel. Thank you for the wonderful video!
Oh, you're welcome --- I'm glad you landed here!
Queso fresco is traditionally a crumble cheese im loving this recipe. Now can I suggest a cheese for you to make. This is one of my favorite cheeses and super hard to find and when I do it extremely expensive. It's called queso double crema. It's a mixture of cream cheese and a sour cream best thing to put on a tortilla or bread and so delicious..
And only found in a Mexican grocery store.
What's the texture of it? Can you cut it with a knife?
You inspired me with this Queso Fresco! I will definitely try it! We have a neighborhood fall party in about 10 days and I was thinking of making a cheese tray with my cheeses, but then, I don't want to use entirely the cheeses I can cut now. I buy the milk to make cheese so I do not have such an impressive stock of cheeses as you do (lucky you 😉). I will make a queso fresco, with some fruit and veggies around it... I think will work! Thank you for such an inspiration. 👍
Looks lovely.
😂Queso Fresco is a great go-to always!! (Especially good for those times when your CSA customers add on "cheese" to their weekly order the day before pickup!!!!😱🤪... either that or ricotta 🤷♀️)
Salt brine for 8 hours, dry for 3 days, cut in wedges and chill for 3 days and you've got some great "grilling cheese "!!
I used to add dried herbs, onions and peppers every so often to change it up- fun and delicious!!😋
Thank you for the inspiration --- method, ingredient ideas, etc. I love brainstorming cheese ideas!
Can you use it as baking cheese? You know the little bricks that melt gently when baked.
@@TheEMC99 I have no idea! I've never tried a baking cheese, at least not in the way you are describing...
@@jmilkslinger LOL, okay thank you!
It looks Devine.
This is going on the “make this cheese” list for sure.
thanks.
I made this for my first cheese this past Saturday. I feel like it turned out well. I got 2.5 lbs from store-bought pasteurized homogenized milk
Congratulations!
Did you use a cheese press?
wow, that's a lot of cheese from 4 gals! my largest to date has been 4 3/4 lbs from 4 gallons, even using raw jersey
Tu eres muy divertida en tus videos los disfruto mucho! Como se que hablas español de escribo en tu segundo idioma
Oh, I want that press!! It’s on my wish list!!
It's a good one!
it's a good press. worth it for sure.
Great watch again - thank you Jennifer. I made a Webber Queso fresco last year and I wasn't that impressed either - so bland and so undersalted, think I grated the whole lot into mac'n'cheese - maybe I should have been a bit more adventurous with it.
These videos are so great.
Thank you!!
Halo Jennifer?wish you happy and healthy New year 🎉, my Iknow how long can keep clabber in refrigerate?
For cheesemaking, about 2 days. For using as buttermilk, 4-6 days.
your description of moving the pigs to their new home had me giggling, I think I am broken lol
😂 You and me both!
@@jmilkslinger Best way to be :)
It's definitely a light on flavor cheese. Look into Mexican cuisine to see how it's used. Then you'll have a lot of options to use it with. 😁
Hey Jennifer. What would you recommend as the easiest, meltiest cheese for a beginner? It’s got to melt really really nicely. 😊
Most of my wheel cheeses melt fine, as in they vanish into a silky-smooth white sauce. They melt in a grilled cheese, too, but it often takes a little longer.
Good melters include: Gouda, Butterkäse, Colby
Ones that are slower melters: Parmesan, Cheddar, Sao Jorge, etc.
If you want a FAST melter, make American cheese with your homemade cheese --- that stuff is conditioned to melt.
Jenny what book you use it to make the Cheese? Can you please send me the name if you don't mind
That recipe came from Home Cheese Making Book: amzn.to/3E0YoAd (All links for tools and recipes, etc, can be found in the description box below each video.) Good luck!
After vacuum sealing, can you keep this cheese in the fridge for a couple months? Thank you
Yes! I just tested this --- opened a wedge of vacuum sealed queso fresco (age 5 months) and it was delicious. Mild, creamy, lovely.
@@jmilkslinger thanks so much, just made this cheese yesterday:)
Hey Jennifer. Do you have a recipe for Queso Blanco made completely from scratch or must one always use some premade cheese - like white American or such - to make it?? I figure it’s like Queso Fresco but what do I know? -0- I just want it to taste like the cheese dip in the Mexican restaurants, which I was told was Queso Blanco. And I want it to MELT!! Any ideas? Thank you. 😊
I'm not sure what you mean by Queso Blanco... Are you referring to American Cheese? I have a video for that already on my channel.
In Spanish-speaking countries, queso blanco and queso fresco are sometimes interchangeable --- and a sliceable, crumbling cheese, I think. Not a melty one.
I read that Queso Blanco is a melting cheese and is the one used in the restaurants. But all the recipes I found start with white American cheese and I wanted to make it from scratch and can’t find a recipe for that. After I commented I also found that some use Queso Oaxaca. Do you have a recipe for that? From scratch? Thank you. 😊
I've never made Queso Oaxaca, but you can make American cheese from scratch (from other homemade cheeses) and it's delicious!
I wish you could send me alot of those cheeses
What cheese cloth are you using? It looks nice
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
(Links are in the description box below the video!)
@@jmilkslinger thanks!
Okay, but what "mistake" made it so good? Salting the curd at the wrong time or the brining it like Feta or does one have to make both "mistakes?"
That is the big question! I really have no idea --- and the cheese might have turned out even better withOUT those mishaps! My recommendation is to follow the recipe as is, but taste the curds to make sure there's enough salt. OR put have the salt in the whey and then brine the cheese for a bit to finish it off. Mess around and have fun!
Hi Jennifer I have two questions do you pasteurize your milk and for this cheese can I use clabber culture as I made my own Thank you
I do not/did not pasteurize my milk, and yes, you can absolutely use clabber culture. (That's what I would've used if I had had some on hand.)
Is there any brand od salt used thats easily ontained in europe and the US what sm i looking for?
I have no idea what kind of salts are available in Europe. Here, I use Morton Coarse Kosher, but any non-iodized will work. I suppose you could always boil down sea water for the salt, if you live close to an ocean...
@@jmilkslinger hi Jennifer thanks for your reply I'll look for that salt I did see in a search I did but wasn't sure of what I was looking for was a bit afraid of it as it said course but duhhh...it still melts... I think I'm over thinking things as for the sea .. it approx 20 minutes drive frim me but its a bit baltic at the moment ❄ ❄ lol love your videos and honesty in them
Regards
Kathy
Best wishes
Where did you get the cheese press?
New England Cheesemaking Supply!
bit.ly/3BjMSP1
(All links can be found in the description box below the video.)
Where do you get your milk from??
The back yard! (our family milk cow☺)
LOL, "the pigs are in the process of being transferred into vacuum packs"
😉
👍👍😀
Mekus mekus nayan ng kamay
🤬 Whyyyyy did I not watch this before today’s cheese circus?! Well, better luck next time. Readers digest: Aiming for stirred cheddar, the curds shattered to Parmesan size, draining was a circus, didn’t give up, added chiles and jalapeños and lots of salt, pressing. Time will tell if this one is as bad as all the others and we have another case of lost potential bacon.
Oh, I sure hope it works!! (Maybe it'll be your best cheese yet!)
😮
someone's BD?
My husband's 50th! You can read all about it here (jennifermurch.com/2023/10/barn-cake/), if you want...☺
i dont know why you kicked the pig and referred to them like property. they are sentient living beings.
It's a foot nudge, not a kick. The pigs are vocal --- they squeal even when we pet them.
I saw it. It was a nudge. And the pig was their property.
Also, I don’t know why people troll the internet looking for something to find fault with. How utterly useless and ridiculous. No one needs more negativity in their lives. No one.
If you think that was a kick you have a very distorted view of reality. If you are opposed to animal products why are you watching a cheese making video?
I don't think Jane meant to be a troll, she was just concerned! I do understand why she asked.