Recipes / Recipe Notebook
Collected notebook recipe · Printable
Queso Nuevo Mexicano
A rennet-set cheese recipe collected when the author needed Mexican cheese for another dish; original source unknown.
Ingredients
- 16 cups milk
- 2 rennet tablets
- 4 tablespoons water
Original notebook directions
- Warm milk to 90°F in a large kettle.
- Dissolve rennet in water, then add to milk and set aside for 30 minutes.
- Pour curd into cheesecloth and drain whey (liquid).
- Open a 1-pound can at both ends and pierce sides.
- Pack cheese and allow to drain for 3–4 hours.
Source and notebook notes
The author recalls needing Mexican cheese for a dish and collecting this recipe, but does not remember its original source. The notebook does not specify salt, a pressing weight, a final storage method, or the precise way the perforated can is used as a mold.
Fresh-cheese handling: The notebook is an historical transcription, not a validated food-safety process. Use suitable food-safe cheese molds and appropriate milk handling and refrigeration; do not use an exposed-edge or non-food-safe can for contact with curds.