About Me and My Blog

I am a Christian wife, mother, grandmother, teacher, friend and who ever else I am. I have been married for thirty-one years to my best friend, Greg. We live in a small town in East Texas. I am the FCS County Extension Agent. I enjoy sewing, camping, gardening, spending time with family, traveling, riding with Greg on his motorcycle. I am learning about beekeeping, soapmaking, rainwater catchment and other farmish type activities.
The name of my blog comes from a sermon I heard once about a time when Paul had been arrested and was being taken to Rome as a prisoner. The ship, on which he traveled found safe harbor, for the winter, at a place called Fairhaven. The captain of the ship wasn't content with staying so he set sail again and later was ship wrecked. I apply this to my life in that I want to be content with where God has me and what he has for me. If I am not I may end up like the ship that carried Paul, shipwrecked.

Friday, March 8, 2013

Queso Fresco Class

I am considering giving a class on making Queso Fresco "Fresh Cheese".  It appears to be quite simple, but I just wonder how the people in Newton would respond.  Here is the recipe.
*  To help prevent infection.....
1.  Boil all cheese-making equipment between uses
     Soak all cheese-making equipment in a bleach-water solution for 2 minutes. (Bleach-water-add one tablespoon of bleach to one gallon of water.)
2.  For best-quality cheese, use new cheesecloth each time you make cheese. (Reuse cheesecloth only if it has been washed, then boiled, or soaked 2 minutes in bleach-water.)
SAFE  Queso Fresco Recipe

*  Place one tablet Junket Rennett into 1/2 cup cold tap water until dissolved.
*  Mix one quart cultured buttermilk with two quarts pasteurized milk.
    a.  Add 7 teaspoons white vinegar to the milk mixture.
    b.  Mix well.
    c.  Heat milk to 90*F.  Remove pan from the heat.
    d.  Add dissolved Rennet and mix for about 2 minutes.
*  Let stand for 30-40 minutes until curd is firm.
*  Cut curd into 1-inch cubes and let stand for about 5 minutes.
*  Heat curds and whey to 115*F(without stirring), remove pan from the heat, then let stand for 5 minutes.
*  Pour mix through cheesecloth and allow to drain for 5 minutes.
*  Form curd into a ball and twist the cheesecloth gently to squeeze out the whey.
*  Break up curds into a bowl and add 1 3/4 teaspoons of salt.
*  Mix in salt and let stand for 5 minutes, then squeeze again as before.
*  Form the cheese.  Romove from form.  Refrigerate.**

**Cheese made from this recipe can be safely stored in a refrigerator for no more than 1 week.
Recipe from a publication produced by the Pacific Northwest Extension.
I plan to try this recipe soon.  I'll let you know how it turns out.

1 comment:

Candy C. said...

I make queso fresco with my goat milk but I guess I'm not very "safe!" LOL!! If you are teaching a class this would certainly be the way to go. Let us know how it turns out! :)