Queso Estirado

A Brief History of Queso Estirado

Queso Estirado, also known as "pulled cheese," hails from Mexican culinary tradition. This stretchy cheese has long been a staple in Mexican cuisine, particularly famed in the state of Oaxaca. The cheese is renowned for its ability to melt into a creamy, stringy texture, making it perfect for a variety of traditional dishes such as quesadillas and tlayudas. Its origin dates back to indigenous practices of cheese-making, where cheese curds were stretched and kneaded to achieve the unique texture we celebrate today.

Ingredients

• Whole Milk - 1 gallon
• Rennet - 1/4 teaspoon diluted in 1/4 cup cool, unchlorinated water
• Salt - 1 tablespoon
• White Vinegar - 1/4 cup

Preparation Steps

Step 1: Setting Up

Before beginning, ensure that all utensils and working surfaces are clean and sanitized. This is crucial for cheese-making to prevent any unwanted bacteria from affecting your whole milk. Prepare your ingredients as listed for easy access during the process.

Step 2: Heating the Milk

Pour the whole milk into a large pot. Slowly heat the milk over medium heat to 85°F. Stir occasionally with a stainless steel spoon to prevent the milk from scorching at the bottom. Use a food thermometer to monitor temperature to maintain precision.

Step 3: Coagulation

Add the diluted rennet and white vinegar into the heated milk. Stir the mixture gently for about 60 seconds. Then, cover the pot and allow the milk to sit undisturbed for around 30 to 45 minutes to set the curd. Upon proper setting, the curd will separate from the whey, forming a clear distinction.

Step 4: Cutting the Curd

With a long knife, cut the curd into 1-inch cubes. Make sure to cut all the way through the curd to ensure even pieces. Allow the curds to sit for about 5 minutes, releasing more whey and firming up slightly.

Step 5: Cooking the Curds

Slowly raise the temperature of the curds to 105°F over a period of 30 minutes. Stir gently to avoid breaking the curds. This process helps release more whey and firm up the curds. Once reached, maintain that temperature for an additional 20 minutes.

Step 6: Draining the Whey

Drain the curds in a clean colander, lined with cheesecloth, over a sink or large bowl to catch the whey. Allow the curds to drain for approximately 5 minutes. Add salt for flavor and gentle preservation.

Step 7: Stretching the Cheese

Here is where the magic of queso estirado comes into play. Heat a pot with water to about 170°F. Place a portion of the curds into the hot water using a slotted spoon. Allow them to warm up, becoming soft and pliable. Begin to knead and stretch the cheese by pulling it until it is smooth and shiny.

Step 8: Shaping and Cooling

After achieving the desired texture, shape the cheese into a ball and submerge it in a bowl of cold water or ice water to firm up and set its shape. Repeat this stretching and shaping with all the curds.

How to Enjoy Queso Estirado

Queso Estirado's soft and elastic texture makes it perfect for quesadillas, grilled cheese sandwiches, or simply enjoying fresh with some nuts and fruit. For an authentic experience, serve it with traditional Mexican dishes like tortillas or atop a freshly baked tlayuda. To store, wrap in parchment paper and store in the refrigerator for up to a week. Feel free to set up a cooking timer to measure exactly how long you spend perfecting your cheese techniques!

In conclusion, the joy of making queso estirado lies not only in the crafting of this delicious cheese but also in partaking in the rich culinary tradition it represents. Enjoy the process and the fruits of your labor with family and friends!