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劉再成 - the Kitchen Professionals since 1948. Mexico in my Kitchen: How to make fresh Mexican cheese/Cómo hacer Queso Mexicano fresco. After a long time without posting (due to computer problems), I can’t deny, I missed your comments and visits.
I’m back and happy to share this recipe of homemade fresh cheese with you.Thank you all of you who wrote emails and waited patiently, and hope to have you visit my blog for your continuing enjoyment of Mexican recipes.Some people will call this “ranchero style cheese” because this type of cheeses are more common to be found at the markets being sold by people that come to sell them from the nearby ranches or farms. What you will find at the city supermarkets will be the ones produced in massive quantities by large cheese factories, but lack the flavor and sometime organic characteristics of these cheeses that will vary on taste and shapes depending on the regions of México. Heat the milk to about 110F , if you do not have a candy thermometer you can test the milk by placing a small drop in your hand, the milk is ready when you can barely stand the heat of it.
Mexico in my Kitchen: How to make Mexican Chorizo/Como hacer Chorizo Mexicano. After several years of looking for a good chorizo-selling Hispanic store, and having no luck, I decided to make them myself.
It wasn't easy at the beginning. The idea of stuffing the meat into the casings seemed unattractive and messy. I started using a small funnel and then found a large one and cut the tip to make it easier to work it. Making your own chorizo might be a daunting task for some, but once you make it, you'll realize it was worth it. Besides you can make it into patties and freeze it, which lasts up to 6 months.