Splat Fermented Chili Flake Queso Fresco
Prep time 45 min, cool time 8hrs
Ingredients for queso
– 1 gallon whole milk. Stay away from ULTRA-PASTERIZED
– 1 T salt
– ⅔ C lemon juice (vinegar works also but will give it a more mild flavor)
– colander lined with a few layers of cheesecloth or thin kitchen towel
Heat your milk in a heavy bottom pot until it reaches a temperature of 170-185F. While gently stirring, add the lemon juice or vinegar until the curds separate from the whey. Let it sit for 15-20 minutes uncovered and off the heat.
With a wire skimmer or slotted spoon, transfer the curds to the lined colander and let drain all the excess whey for about 10 minutes. Transfer to a bowl where you will gently stir in your salt and fermented chili flakes. Transfer once again back into the cheesecloth and wrap the cheese into a ball or puck shape and squeeze until your desired texture. The less whey the more firm it will be. I like to stuff it into a small bowl so it maintains its shape and cool it in the fridge for at least 8 hours.
Recipe Developed by Chef Henri Nol, previous delicious contributor at Chelsea Oyster Farms and curator of his own business, La Casita’s Oly.
Photograph thanks to Poppi Photography
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