how to make oaxaca cheese

3 min read 30-01-2025

Meta Description: Learn how to make authentic Oaxaca cheese at home! This comprehensive guide provides a step-by-step process, including detailed instructions, tips, and troubleshooting advice for achieving perfect results. Discover the secrets to creating this delicious, stringy cheese, from milk selection to final aging.

Understanding Oaxaca Cheese

Oaxaca cheese, also known as quesillo, is a delicious, stringy cheese originating from the state of Oaxaca, Mexico. Its unique texture and mild, milky flavor make it a popular ingredient in various dishes, from quesadillas and tacos to grilled cheese sandwiches and even desserts. Making Oaxaca cheese at home might seem daunting, but with the right technique and attention to detail, you can achieve incredible results. This guide will walk you through each step of the process, from preparing the milk to the final aging.

Ingredients You'll Need

1 gallon (3.8 liters) whole milk – The higher the fat content, the richer the flavor and texture of your cheese. Consider using raw milk for a truly authentic taste, but be aware of any associated health concerns. Pasteurized milk works just fine.
1/4 cup (60ml) fresh lemon juice or white vinegar – This acts as the acid to curdle the milk.
1/4 teaspoon (1.25ml) liquid rennet – This enzyme is essential for proper cheese formation. You can find it online or at specialty cheesemaking supply stores.
1/2 teaspoon (2.5ml) calcium chloride (optional, but recommended for better curd formation) – Dissolve this in 1/4 cup of warm water before adding.
Salt to taste – For salting the curds and brining the cheese.

Equipment for Cheesemaking

Large, heavy-bottomed pot (at least 6-quart capacity) – Essential for gentle heating of the milk.
Thermometer – To monitor the milk temperature accurately.
Large bowl – For collecting the curds.
Cheesecloth or fine-mesh strainer – For draining whey.
Cheese mold (optional, but recommended) – Helps shape the cheese. A colander works in a pinch.
Kitchen scale – For accurate measurements, especially when weighing the curds.

Step-by-Step Instructions: Making Oaxaca Cheese

1. Preparing the Milk

Heat the milk in the large pot over medium heat, stirring occasionally to prevent scorching. Aim for a temperature of 86-90°F (30-32°C). Use a thermometer for accuracy. This temperature range is crucial for optimal rennet activity.

2. Adding the Coagulants

Once the milk reaches the desired temperature, stir in the dissolved calcium chloride (if using). Then, add the rennet, gently stirring for about 30 seconds to ensure even distribution. Avoid vigorous stirring, which could disrupt the coagulation process.

3. Coagulation and Curd Cutting

Allow the milk to sit undisturbed for 45-60 minutes. During this time, the milk will coagulate, forming a solid curd. Once a clean break forms when you run a finger across the surface, carefully cut the curd into 1/2-inch cubes using a sharp knife or cheese cutter. Let it rest for 10-15 minutes.

4. Heating and Stirring the Curds

Gently heat the curds, gradually increasing the temperature to 105-110°F (40-43°C) over the course of 20-30 minutes. Stir gently but consistently throughout the heating process. This helps to expel whey and firm the curds.

5. Draining the Whey

Once the curds have reached the desired temperature and have a slightly firm texture, carefully drain the whey using a cheesecloth-lined colander or fine-mesh strainer. Allow the curds to drain completely.

6. Stretching and Shaping the Curds (The Key to Oaxaca's Texture)

This is where the magic happens! Gather the curds and gently stretch and fold them until they become smooth and elastic. The process creates the characteristic stringy texture of Oaxaca cheese. You can use your hands or a wooden spoon. The stretching helps to create long strands that make up the texture.

7. Salting and Molding

Once stretched, salt the curds lightly. You can either shape the cheese into a ball or cylinder using your hands or a mold. This helps the cheese maintain its form.

8. Aging the Cheese

Wrap the cheese in cheesecloth and store it in a cool, dry place for at least 24 hours. The cheese will continue to firm up during this time. For a more intense flavor, you can age it for longer, even up to a week, but check on it regularly.

Tips for Success

Use fresh, high-quality ingredients. The quality of your milk and rennet directly impacts the final product.
Maintain the correct temperature throughout the process. A thermometer is crucial for accurate temperature control.
Be patient and gentle during the stretching process. Rushing this step can lead to a less stringy cheese.
Experiment with different aging times to find your preferred flavor profile.

Troubleshooting Common Issues

Curds are too soft: You may need to increase the heating time or temperature.
Curds are too firm: You may have heated them too much or for too long.
Cheese is not stringy: You may not have stretched the curds enough.

Making Oaxaca cheese is a rewarding experience. With practice, you'll master the technique and produce delicious, authentic quesillo to enjoy! Remember to always practice safe food handling techniques, especially when working with raw milk. Enjoy your homemade Oaxaca cheese!