My buddy and I are planning to open a real mexican food truck soon. Talking about using good cheeses and we settled on queso fresco. I have made mozzarella many times and I thought I would try to make it today.
It started out really well. My friend thought it was gonna be very complicated. I told him it should take less than a half hour. He looked at me with doubt.
I saw the whey forming and I knew we would be very successful. We put the curds in the cloth to strain. Tons of whey poured out of our curds.
So, after straining most of the whey, I put it in the refrigerator for a hour and a half to get all the whey out. When the time was up I added a little salt for flavor and it looked amazing. Next, I told him to try it and he was blown away by the cheese. He is a great mexican cook and we will be making it for our customers when we open. We are slowly getting a menu together :)
All ideas are welcomed and thanks for stopping by.
