Making your own Queso Fresco/ Queso Blanco

This week I am going to challenge you to make your own Queso Fresco also known as Queso Blanco as you will see it is a very easy process. 

Ingredients 

1 gallon whole milk, not ultra-pasteurized2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegarKosher or table salt

Directions 

1) Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. 

2) Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. 

3) Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

4) Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.

5) For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. 

6) Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.

Good luck... Please email me at dralire@gmail.com with any of your questions, pictures or comments. 

Let's look back at the history of Mexican cheeses

I'm going to take a step back and give you a brief history lesson of Mexican cheese. 

Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New, Spain varying by region. 

This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. Recent efforts have been made to promote sheep milk cheeses. Most cheeses are made with raw (unpasteurized) milk. 

Mexican cheeses were made in the home, on small farms or ranches, and now days by major dairy manufacturers. Between 20-40 different varieties of cheese are made in Mexico, such as Fresco, Cotija, Asadero, Requeson, Menonita, Oaxaca and Panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. 

That is why it is so important to understand the areas of where your customer base was born and raised! 

Getting to know your Hispanic shopper

The Hispanic shoppers buy fresh, traditional, and they are not impressed by national brands we are loyal to the brands and taste that we grew up eating. 

The current market trends are a representation of your typical Hispanic shopper. The key for your Supermarket, Grocery store or Carnceria to become a one-stop shop is simple provide your customer with fresh meat, produce, cheese and bakery. That will be the first step into becoming a retail leader. 

The typical First-generation Mexican shopper will only shop the big box stores for value, health and beauty, chemical and paper products then travel back to the small local market that carries the freshest meat, produce, cheese and bakery goods and they will normally pay a premium price for these products. 

I know most big-box stores carry fresh produce but when's last time you walked into one of the stores and found nopalitos, raw sugarcane, guavas and a variety of jalapeños, red and green chilies? It is important to educate yourself on the traditions of the people in your neighborhood for example Hispanics have different eating traditions based off of where their family is from.

 I love when retailers assume if they put in a Hispanic Section, it will fill the needs of all the different demographics of Hispanics and Latinos. We know that not all European people eat the same foods, it's the same for Hispanics! 

State of the Market

In 2014 the food category showed growth in most channels. Traditional markets grew 4.1% but is expected to decline in the next five years. Super center grew at the rate of 3.6% and in the next five years is expected to grow another 2.9% well club stores will grow 3.3% and the specially store showed an 11% growth and will grow another 7% in the next five years. 

Small Grocery was up 2.4% and in the next five year they will continue to grow another 2.1%. The Hispanic shoppers buying power will hit 1.7 trillion by 2019. 

Market and Shopping Trends by Department 

oFresh Bakery formats grew 13.5% and will grow another 11.7% in the next 5 years, 

oFarmers market grew 20% up from 15% in 2006.

oThe perishable department is showing growth in every category, it is showing growth of 5.3% in the past 52 weeks sales have totaled 136 billion dollars

oProduce- is up 3.5% the current 52 weeks is at 58 billion

oFresh meat- up 7.3% 47 billion

oDeli prep- is the highest growing of the fresh category at 8.6% up almost one billion dollars in the past 52 weeks. 

oIn store Bakery- up 1.2% 6.2 billion

oDeli Meat- up 6.2% at 6 billion dollars

Mexicans Make Cheese?

Recently people have discovered that Mexicans have been making their own cheeses for hundreds of years. A lot of the top chefs are now incorporating these types of cheeses into their amazing cuisines. I am sure you have seen many of our cheeses on commercials, on the Food Network and you may have seen them on your meal the last time you ate out and wondered what is this, how do you say that and where do I buy some of that?

The Hispanic shoppers buy fresh, traditional, and they are not impressed by national brands we are loyal to the brands and taste that we grew up on, we want to cook the way our mother does and the way her mother did before. We have a saying "Would your great… great grandmother know what that taste is and would she eat it?" 

The different types and how to use Mexican Cheese- Here are some brief descriptions of different types of Mexican cheese and the many uses to enhance and make your dinner a true authentic cuisine.

Queso Fresco- The most popular Mexican cheese it is a moist, fresh cheese, slightly salty and a similar in flavor to farmers cheese. It does not melt and can be crumbled under fruit beans as well as on any authentic Mexican dish.

Muenster Enchilado- Is a Mexican variation of a popular German style Münster it has a creamy smooth textured and melts well it can be used for fillings in traditional Mexican dishes excellent if cubed and served with jalapeño stuffed olives and ham.

Cotija- Is the firm, salty and crumbly cheese is sometimes referred to as the Hispanic Parmesan. It is used in similar ways it could be sprinkled over soups, salads or beans quickly it will not melt, but can be fried or grilled it will enhance the flavor of casseroles or pasta.

Quesadilla- A traditional Mexican dish which gave the name to this delicious cheese. It melts great and has a delicate flavor and smooth texture. Try it on your favorite recipes to add richness to your Mexican dishes.

Asadero- A mild flavor and firm creamy texture cheese, makes it well suited to slice cube or shred it is an excellent melting cheese but also a good snack and cheese with crackers and meats.

Just in case you are wondering, what is Chorizo- A mildly hot and delicious Mexican sausage excellent for breakfast, lunch and dinner can be used as an accent to your meal or as the main ingredient.