Queso Oaxaca (Oaxaca Cheese)
Queso Oaxaca (Oaxaca Cheese)
Ingredients
- 1 gallon whole milk, 3.25% milkfat
- 1/2 cup white vinegar
- 3 tablespoons lemon juice
- 1 tablespoon coarse salt
- 2 tablespoons butter
Instructions
- 1
Pour the whole milk into a large pot. Heat the milk over medium heat, stirring continuously with a wooden spoon to prevent it from sticking or burning, until it is hot and steaming but not yet boiling.
⏱️ 10 min
- 2
Once the milk is hot, turn off the heat. Add the white vinegar and lemon juice to the hot milk. Stir the mixture gently. The milk will begin to curdle, separating into solid white curds and a greenish-yellow liquid whey.
⏱️ 2 min
- 3
Add the coarse salt and stir it into the curds and whey. Let the curds and whey rest for approximately 5 minutes to allow for further separation.
⏱️ 5 min
- 4
Place a fine-mesh sieve over a large bowl. Carefully pour the curds and whey through the sieve to drain off all the whey, leaving only the curds behind. Press down on the curds in the sieve and then squeeze them by hand to remove any remaining liquid, forming a firm, cohesive mass.
⏱️ 5 min
- 5
In a separate pan placed on the stove over medium-low heat, melt the butter. Add the squeezed curds to the melted butter. Using a wooden spatula, stir and work the curds in the pan. As they heat, they will begin to melt and become elastic.
⏱️ 3 min
- 6
Continuously stretch and fold the cheese with the spatula for about 10 minutes until it reaches a very smooth, stretchy, and pliable consistency.
⏱️ 10 min
- 7
Carefully remove the hot, elastic cheese from the pan. While still warm, stretch it by hand into a long, thick strand. Twist and fold the strand into the characteristic ball or knot shape of Queso Oaxaca.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Queso Oaxaca (Oaxaca Cheese)
Ingredients
- 1 gallon whole milk, 3.25% milkfat
- 1/2 cup white vinegar
- 3 tablespoons lemon juice
- 1 tablespoon coarse salt
- 2 tablespoons butter
Instructions
- 1
Pour the whole milk into a large pot. Heat the milk over medium heat, stirring continuously with a wooden spoon to prevent it from sticking or burning, until it is hot and steaming but not yet boiling.
⏱️ 10 min - 2
Once the milk is hot, turn off the heat. Add the white vinegar and lemon juice to the hot milk. Stir the mixture gently. The milk will begin to curdle, separating into solid white curds and a greenish-yellow liquid whey.
⏱️ 2 min - 3
Add the coarse salt and stir it into the curds and whey. Let the curds and whey rest for approximately 5 minutes to allow for further separation.
⏱️ 5 min - 4
Place a fine-mesh sieve over a large bowl. Carefully pour the curds and whey through the sieve to drain off all the whey, leaving only the curds behind. Press down on the curds in the sieve and then squeeze them by hand to remove any remaining liquid, forming a firm, cohesive mass.
⏱️ 5 min - 5
In a separate pan placed on the stove over medium-low heat, melt the butter. Add the squeezed curds to the melted butter. Using a wooden spatula, stir and work the curds in the pan. As they heat, they will begin to melt and become elastic.
⏱️ 3 min - 6
Continuously stretch and fold the cheese with the spatula for about 10 minutes until it reaches a very smooth, stretchy, and pliable consistency.
⏱️ 10 min - 7
Carefully remove the hot, elastic cheese from the pan. While still warm, stretch it by hand into a long, thick strand. Twist and fold the strand into the characteristic ball or knot shape of Queso Oaxaca.
⏱️ 5 min