Virtual Cookbook Club: Cheese Making

A video demonstration will be posted on Facebook and YouTube with a recipe to try from this month’s topic. Cookbooks are available if you would like to learn more about our theme.

Do you love browsing through cookbooks and trying new recipes or cooking techniques?

Join fellow foodies for our Virtual Cookbook Club.

A prerecorded video demonstration will be posted with a recipe to try from this month’s topic. Cookbooks are available for pickup in our branch or through our curbside service if you would like to learn more about our theme.

Feel free to join the discussion and leave comments as you enjoy the content at your leisure.

Queso Fresco

1/2 gal whole milk

2/3 cup white vinegar, distilled

1 Tbsp apple cider vinegar

1 1/2 tsp Kosher salt

Place the half gallon of milk in a large pot on medium heat. While the milk is heating place a colander over a large bowl and line colander with cheese cloth. Heat the milk to 170° F, remove from the heat and then add the vinegars to the milk and stir it a few times. Let it sit for 30-45 minutes. Cut the curds with a knife. Using a slotted spoon remove the curds and add to the cheese cloth in the colander. Stir the salt into the curds. Gather the edges of the cheese cloth and form a ball and tie it off with twine or twist ties. Hang the cheese cloth over your sink faucet and allow to drip for 30 minutes. After 30 minutes you can form a ball from the curds, remove from the cloth. Press the curds into a flat disc and set it in the colander and allow to drip for another 30 minutes. Once it stops dripping you can place in a sealed container in the refrigerator until ready to use.