Homemade Quesillo (Oaxaca Cheese)

Ingredients

• 1 gal Whole milk (Must be whole milk (red cap), do not use 1% or 2%)
• 0.5 cup Distilled white vinegar (Add slowly)
• 0.33 cup Lemon juice (Approximately 80 ml)
• Salt (Generous amount to season the curd and for your hands when rolling)
• 1 tbsp Butter

Steps

1. 1

   Pour the gallon of whole milk into a large pot or a Dutch oven and heat it over medium heat.

2. 2

   Heat the milk until it is very hot but without reaching a boil; it should start to release visible steam.

3. 3

   Slowly add the half cup of white vinegar and the third cup of lemon juice to the hot milk. The curd should begin to separate from the whey immediately.

4. 4

   Observe the whey: it should turn a translucent yellowish color instead of opaque white.

5. 5

   Prepare a large bowl with a strainer and cheesecloth. Pour the contents of the pot to separate the curd.

6. 6

   Press and massage the curd inside the cheesecloth to extract as much moisture as possible.

7. 7

   Let the curd rest and finish draining in the strainer for about 15 minutes.

8. 8

   Transfer the curd to a bowl and add salt generously, mixing well to distribute it.

9. 9

   In a skillet over medium heat, add a tablespoon of butter and place the curd mass on top.

10. 10

    While the cheese heats up and begins to melt, knead it over itself with a spatula as if it were bread, until it acquires an elastic and smooth texture.

11. 11

    Remove the cheese from the heat and begin stretching it quickly into long strips on a clean surface or tray, preventing the strips from touching initially so they don't stick.

12. 12

    With hands moistened in salted water (or rubbed with salt), begin rolling the cheese strips to form the classic quesillo ball.

13. 13

    Refrigerate the quesillo before using it so it sets.

Notes

The author mentions that the leftover whey can be saved to make other recipes like protein caramel. If the curd is blended in a blender instead of being heated, a texture similar to cream cheese is obtained. This homemade version tends to be a bit creamier than the artisanal ranch-style version due to the type of commercial milk used.

Nutrition per serving

• mexican
• cheese
• homemade
• side dish
• vegetarian
• basic techniques