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Hi,
I am wondering, Linda, and all you other cheese makers.....if you have ever mad quesa blanca/vinegar cheese with nourishing herbal vinegar.
I keep wanting to put dandelion root vinegar into the milk. I just love vinegar cheese....it is so sweet. I now have an abundant source for raw cow milk and will soon have one as well for raw goat milk. Peace, Julie
I am wondering, Linda, and all you other cheese makers.....if you have ever mad quesa blanca/vinegar cheese with nourishing herbal vinegar.
I keep wanting to put dandelion root vinegar into the milk. I just love vinegar cheese....it is so sweet. I now have an abundant source for raw cow milk and will soon have one as well for raw goat milk. Peace, Julie
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Re: vinegar cheese
Tue, February 26, 2008 - 9:48 AMGreetings. Julie you can make this basic vinegar cheese with any vinegar. The one thing that you will note, is that the herb will not come through in flavor or any significant nutritive benefits as you are not using a whole lot of vinegar. So I save my herbal vinegars for other purposes and just use raw, organic apply cider vinegar for this purpose.
The best whey to transfer flavor from herbs to cheese is to make a tea or infuson from the herb, pour the infusion in the milk and let it sit at room temperature for about an hour. Then make your cheese as usual. The water will just leave with the whey, but some of the nutrients, mostly fat soluable and the aromatic aspects (if any) will remain. I love doing this with garden sage and other aromatic, flavorful herbs. It would be interesting the try an infusion of Dandelion flowers, as I love the flavor of the infusion...I will have to give this a try this spring.
Blessings
Linda -
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Re: vinegar cheese
Tue, February 26, 2008 - 9:55 AMOne thing I forgot to add to this, is that if you warm the milk slightly, to about 88 degrees and then pour the infusion into the milk it will assist in the herb being assimilated into the fats.
Blessings
Linda -
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Re: vinegar cheese
Wed, February 27, 2008 - 9:52 AMThanks, for all this....so after I add the infusion to the milk, I then heat the milk to the temperature needed for vinegar cheese right?
(Can't remember the temperature, but it is pretty high)
Thank also for the suggestion of raw vinegar. I actually have raw apple cider vinegar that has been fermenting from cider pressed from our apple trees. So quesa blanca with homemade apple cider vinegar is going to be incredible...blessings, Julie -
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Re: vinegar cheese
Wed, February 27, 2008 - 9:59 AMActually heat the milk to 88 degrees, add the infusion (which should be cooled). Let it sit for 1 hour. Then proceed with the cheese making process.
Blessings
Linda -
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Re: vinegar cheese
Wed, February 27, 2008 - 1:06 PMJulie,
This is a great simple cheese for folks to start with, would you be willing to share the recipe that you use for this cheese?
So what is this cheese? Queso blanco is a creamy, soft, mild unaged cheese. This cheese originated in Mexico. The name is Spanish for "white cheese". The reason this cheese is so sweet is that the high heat coagulates the protein that in lower temperature cheese is left behind. This protein is quite sweet and is what makes real traditional ricotta so good and sweet.
Blessings
Linda -
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Re: vinegar cheese
Wed, February 27, 2008 - 1:35 PMOh....thanks for that added help with how to add infusion.
I will get my cheese making cookbook out later today and share the recipe.
Thanks and peace, Julie -
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Re: vinegar cheese
Wed, February 27, 2008 - 5:54 PMHere is the recipe I use for Queso Blanco....I was calling it Quesa Blanca...the feminine version I think.
***Heat 1 gallon of whole milk to between 185 and 190 degress.
***Slowly add the vinegar(1/4 cup) until the curds separate from the whey.
***Pour the curds and whey into a colander lined with butter muslin.
***Tie the ends and hang this to drain for several hours. Really just until you get the consistency that you want.
***Remove the cheese from the muslin,
***Store in a covered bowl in the frig for up to two weeks.
The whey of this cheese is incredibly sweet as is the cheese.
We made some in my Girls-Herbal Wisdom Mentorship, I was so busy that I let it hang for about a week.
I took it down and the outside was very hard, but the inside was soft. I grated this to add to pasta with mushrooms, onions and stinging nettle tips. Delicious.
Many blessing,
Julie -
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Re: vinegar cheese
Wed, February 27, 2008 - 7:28 PMHi,
I wanted to let you know where I got the recipe...Home Cheese Making by Ricki Carroll.
Peace, Julie
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Re: vinegar cheese
Thu, August 6, 2009 - 11:06 AMThank you for this recipe! I want to make cheese next week before I will be able to order rennet. I will try this and let y'all know how it goes. I love the idea of the infusion...hmmm.
Astrid -
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Re: vinegar cheese
Mon, August 10, 2009 - 7:09 AMI recently met a woman who was making an ethiopian cheese, not sure of the name, but I have had it in ethiopian resturuants. In this cheese she added the vinegar and then warmed the milk. This gave the cheese an interesting texture, different than the style desribed here. I find it fascinating that each cheese is different depending on when you add your culture and/or curdling agent, and/or how much and when you add heat etc.
Happy Cheese Making,
Linda
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Re: vinegar cheese
Thu, August 13, 2009 - 9:52 AMIt didn't work! Perhaps cuz I only heated until 90 degrees because I wanted a raw cheese. I am going to try heating it up to a higher temp and see what happens. Such a bummer! I am ordering rennet right now so that I don't have to deal with these mishaps with my precious goat's milk.
Wah!
Astrid
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