Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Farmer Cheese/Queso Fresco

banner
Preparation info
  • About

    1

    lb
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Whole milk, preferably raw 2

Method

Procedure

Preparation

  1. Follow the Procedure for Making Fresh Cheeses.

    1. Culture the milk at 85°F (29°C) for 30 minutes.
    2. Allow the rennet to work at 85°F (29°C) 30 minutes–1 hour.
    3. For a sliceable consistency, press the cheese w