Queso Fresco Lab Report
1) The first step to making Queso Fresco is to mix 2 cups of cultured buttermilk with 4 cups pasteurized whole milk. Next, heat the milk to 90°F and prepare the Junket Rennet while the milk is heating. To prepare the Junket Rennet place 1 tablet into ½ cup cold tap water until dissolved. Once the milk is 90ºF, add the dissolved Junket Rennet mixture. Mix the milk and Rennet together for about 10-20 seconds and then take the mixture off of the heat. The next step is to allow the milk mixture to stand for about 15-30 minutes. After the allotted time has passed, perform the straw test to determine if the mixture (gel) is firm enough. To determine whether the gel is firm enough, test the mixture using a drinking straw. Place the straw vertically into the mixture and then cover the top hole with a finger. Lift the straw out of the mixture, still covering the hole with a finger. Once the straw is completely out of the mixture, remove the finger covering the straw’s hole. If a firm gel mixture is …show more content…
One of the process manipulations was to cut the curds into smaller cubes (low moisture) or larger cubes (high moisture). This process manipulation changes moisture content because smaller curds are not able to retain as much moisture. The smaller the size of the curd, the less moisture it can retain and the faster the curd will dry out (University of Guelph). Less moisture in curds means the final product will also be lower in moisture. Temperature is also one of the process manipulations that can be used to control moisture content. Higher cooking temperatures leads to curds becoming less hydrated. Combining high temperature heating and small curds is an effective way to produce a low moisture cheese. In contrast, lower-medium cooking temperatures and large curd sizes is a good way of maintaining high levels of moisture inside the final
1) The first step to making Queso Fresco is to mix 2 cups of cultured buttermilk with 4 cups pasteurized whole milk. Next, heat the milk to 90°F and prepare the Junket Rennet while the milk is heating. To prepare the Junket Rennet place 1 tablet into ½ cup cold tap water until dissolved. Once the milk is 90ºF, add the dissolved Junket Rennet mixture. Mix the milk and Rennet together for about 10-20 seconds and then take the mixture off of the heat. The next step is to allow the milk mixture to stand for about 15-30 minutes. After the allotted time has passed, perform the straw test to determine if the mixture (gel) is firm enough. To determine whether the gel is firm enough, test the mixture using a drinking straw. Place the straw vertically into the mixture and then cover the top hole with a finger. Lift the straw out of the mixture, still covering the hole with a finger. Once the straw is completely out of the mixture, remove the finger covering the straw’s hole. If a firm gel mixture is …show more content…
One of the process manipulations was to cut the curds into smaller cubes (low moisture) or larger cubes (high moisture). This process manipulation changes moisture content because smaller curds are not able to retain as much moisture. The smaller the size of the curd, the less moisture it can retain and the faster the curd will dry out (University of Guelph). Less moisture in curds means the final product will also be lower in moisture. Temperature is also one of the process manipulations that can be used to control moisture content. Higher cooking temperatures leads to curds becoming less hydrated. Combining high temperature heating and small curds is an effective way to produce a low moisture cheese. In contrast, lower-medium cooking temperatures and large curd sizes is a good way of maintaining high levels of moisture inside the final