How to make Queso Cotija

Heat 8 liters of full cream cow's milk to 38°C (100°F), which takes about 25 minutes.

Sprinkle 1/4 teaspoon of mesophilic culture on top of the milk.

Add 1/4 teaspoon of thermophilic culture to the milk.

Cover the milk and let it sit for 5 minutes to rehydrate the cultures.

Stir the cultures into the milk using an up and down motion for about 20 times.

Check the temperature of the milk to ensure it is still at 38°C (100°F).

Cover the milk again and let it ripen for 30 minutes, maintaining the temperature at 38°C (100°F).

After 30 minutes, add 1/4 teaspoon of calcium chloride to the milk and stir it in.

Dilute 1/4 teaspoon of rennet in non-chlorinated water and add it to the milk, stirring for no more than 1 minute.

Cover the milk and let it set for 1 hour and 30 minutes, checking for a clean break.

Cut the curd into 1.25 cm cubes using a curd knife.

Allow the curds to heal for 10 minutes.

Gently stir the curds while raising the temperature to 41°C (105°F) over the next 10 minutes.

Let the curds rest for 10 minutes after reaching the desired temperature.

Pour the curds into a cheesecloth-lined colander and collect the whey, allowing it to drain for 15 minutes.

Add 1 1/2 teaspoons of non-iodized cheese salt to the curds and mix it in.

Fill a mold with the curds, fold the cheesecloth over, and place a follower on top.

Press the curds at 6 kg (15 lb) for 30 minutes.

Turn the cheese over and press again at 6 kg (15 lb) for 8 hours or overnight.

Remove the cheese from the press and place it into an 18% brine solution for 24 hours, turning it at the 12-hour mark.

After brining, air dry the cheese on a bamboo mat for 6 hours.

Wipe the cheese with a brine solution and place it in a ripening box at 13°C (55°F) with 80% humidity for 2 weeks, turning daily and wiping off any mold.

After 2 weeks, vacuum pack the cheese and continue to age it in the fridge for 4 weeks before consuming.

Equipment Needed

Spice Level:

Allergens