Discover how to make Quesillo, a deliciously soft and creamy cheese ideal for pairing with tortillas and pickled onions. This easy-to-follow recipe will guide you through the steps to create this flavorful cheese at home, enhancing your favorite Mexican dishes with its rich, smooth texture. Perfect for adding a touch of authenticity to your meals!

Ingredients:

- 1 gallon whole milk

- 1/4 cup white vinegar

- 1/4 cup water

- 1/4 cup rennet (available at specialty stores or online)

- 1 teaspoon salt

Instructions:

Heat the Milk:

  - Pour the milk into a large pot and heat it over medium heat until it reaches 85°F (29°C), stirring occasionally to prevent scorching.

Add Vinegar:

  - Slowly add the white vinegar while stirring gently. Continue heating the milk until it reaches 100°F (38°C). You should notice the milk beginning to curdle.

Prepare the Rennet:

  - In a small bowl, dissolve the rennet in 1/4 cup of water. Stir well to combine.

Curdle the Milk:

  - Remove the pot from heat and add the rennet mixture to the milk. Stir gently for about 30 seconds, then cover the pot and let it sit undisturbed for 30 minutes. The milk should form a solid curd.

Cut the Curd:

  - Using a long knife or a curd cutter, cut the curd into small cubes. Allow the curds to rest for 5 minutes.

Cook the Curds:

  - Gently heat the curds to 105°F (40°C) while stirring occasionally. This process should take about 15 minutes. Once the curds have reached the desired temperature, remove the pot from heat.

Drain the Curds:

  - Carefully ladle the curds into a cheesecloth-lined colander. Let the curds drain for 15 minutes.

Form the Cheese:

  - Gather the corners of the cheesecloth and form the curds into a ball. Place the cheese ball into a cheese mold or a small bowl lined with cheesecloth. Press down gently to remove any excess whey. Let it sit for 2 hours at room temperature.

Season and Refrigerate:

  - Remove the cheese from the mold and sprinkle it with salt. Wrap it in plastic wrap or store it in an airtight container in the refrigerator. Allow the Quesillo to age for at least 24 hours before using.

Enjoy your homemade Quesillo with tortillas and pickled onions for a delightful and authentic taste of Mexican cuisine!

Nutritional Values

Whole Milk

- Calories: 150 kcal

- Protein: 8g

- Fat: 8g

- Carbohydrates: 12g

- Calcium: 300 mg (30% DV)

- Vitamin D: 2.5 mcg (13% DV)

Benefits:

- Rich in Protein: Supports muscle growth and repair.

- High in Calcium: Essential for bone health.

- Contains Vitamin D: Helps with calcium absorption and bone health.

White Vinegar

- Calories: 3 kcal

- Protein: 0g

- Fat: 0g

- Carbohydrates: 0g

Benefits:

- Low in Calories: Adds flavor without extra calories.

- Acidity: Helps in the curdling process of milk for cheese making.

Water

- Calories: 0 kcal

- Protein: 0g

- Fat: 0g

- Carbohydrates: 0g

Benefits:

- Essential for Hydration: Supports overall health and bodily functions.

- Dilution: Used to adjust the concentration of other ingredients, such as vinegar.

Rennet

- Calories: Varies (generally negligible)

- Protein: Varies

- Fat: Varies

- Carbohydrates: Varies

Benefits:

- Enzyme for Cheese Making: Helps coagulate milk, turning it into curds and whey.

Salt

- Calories: 0 kcal

- Sodium: 2,300 mg (100% DV)

Benefits:

- Essential for Electrolyte Balance: Supports nerve and muscle function.

- Enhances Flavor: Adds taste to food.

These ingredients are used together to create a basic cheese-making process, with each contributing to the texture, flavor, and overall outcome of the cheese.