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Step 11Finishing the cheese
When you are done, press the curds gently with the spoon to help it to drain the whey.
Your cheese is almost done, now you just need to wait, let it drain for two or three hours at room temperature, then carefully, turn it over cover with the gauze keep it on refrigeration and let it continue draining for 24 hours. After 24 hours, your cheese is ready. Remember this kind of cheese is fresh cheese so you have to eat it quickly (it should last a week). This kind of cheese is called basket cheese (queso canasta) in my country because the mold is a basket or a colander and the cheese takes the shape of the basket or colander. It is very common here in Mexico.
Also is fat reduced because it contains about 20% fat while other cheeses contains 40% fat or more. These is also the basics for cheese making, all the other type of cheeses follow a similar process the difference is that most of the cheeses need cultures and the treatment of the curds is different.
Is excellent for salads and also you can eat it as a snack.
Advantages of home made cheese is that it has a different flavor than the ones sold in the stores, and you know exactly how is made off and which ingredients contains. Commercial made cheeses often have other ingredients (cheeses with other ingredients different of milk are called analog cheeses) to help the producer to get a better cheese yield and improve costs, but real cheese is only made with milk, sodium chloride, rennet and cultures.
Your cheese is almost done, now you just need to wait, let it drain for two or three hours at room temperature, then carefully, turn it over cover with the gauze keep it on refrigeration and let it continue draining for 24 hours. After 24 hours, your cheese is ready. Remember this kind of cheese is fresh cheese so you have to eat it quickly (it should last a week). This kind of cheese is called basket cheese (queso canasta) in my country because the mold is a basket or a colander and the cheese takes the shape of the basket or colander. It is very common here in Mexico.
Also is fat reduced because it contains about 20% fat while other cheeses contains 40% fat or more. These is also the basics for cheese making, all the other type of cheeses follow a similar process the difference is that most of the cheeses need cultures and the treatment of the curds is different.
Is excellent for salads and also you can eat it as a snack.
Advantages of home made cheese is that it has a different flavor than the ones sold in the stores, and you know exactly how is made off and which ingredients contains. Commercial made cheeses often have other ingredients (cheeses with other ingredients different of milk are called analog cheeses) to help the producer to get a better cheese yield and improve costs, but real cheese is only made with milk, sodium chloride, rennet and cultures.
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