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.