Tuesday, 27 November 2012

Cotija Cabra

Cotija - a burrito's best friend.
Cotija is a hard cheese traditionally made with cow milk. Although everything is better with goat milk (according to Feta), this recipe for cotija can be made with cow milk.

For a step-by-step guide with pictures, see this page, or continue below for the recipe:

2 L goat milk
1 T yogurt
1/8 t rennet, in 1 T water
1/2 to 1 T salt (to taste)

Heat milk to 86°F, add yogurt, ripen one hour. Add rennet to water, rest while the milk ripens.
After an hour, add rennet to milk, whisk. Rest at about 86°F for 45 minutes.
Cut curds into quarter-inch squares, rest 10 minutes, then stir gently.
Slowly heat the curds and whey to 95°F - this should take about 20 minutes. Rest five minutes.
Drain curds.
Hold curds at 95°F for 10 minutes, stirring occasionally. Drain off any whey that is expelled from the curds during this time.
Stir in salt.
Place curds into a cheese-cloth-lined mold, then press:
- 2.25 kg for 10 minutes, flip cheese, press another 10 minutes with the same weight
- 4.5 kg for 60 minutes
- 7.5 kg for 12 hours
While the cheese is pressing, prepare a brine of 1 1/2 C salt and 1 quart (about 1 liter) water.
Remove from press, and soak in cold brine overnight. Age in a cool, dry cupboard for two weeks.

Serve grated over slow-cooked pulled pork and black beans.

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