Fresco cheese is a fresh cheese with a secret ingredient that makes it unique. Fresco cheese is made from cow's milk, and it has a creamy texture with a slight tang. This cheese is perfect for appetizers, salads, and sandwiches.
To make riverina fresco cheese, you will need:
1 gallon of cow's milk
1 cup of buttermilk
1 teaspoon of rennet
1/4 teaspoon of salt
A bowl or pot large enough to hold the mixture)
A spoon
A thermometer (optional)
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First, heat the cow's milk to 86 degrees Fahrenheit in a large pot or bowl. Once the milk has reached temperature, add the buttermilk and stir until well combined. Add the rennet and stir until dissolved. Let the mixture cool to room temperature.
Once it's cooled, add the salt and stir until dissolved. If you are using a thermometer, bring the mixture to 88 degrees F before placing in a cheesecloth-lined bowl or pot. Leave the cheese untouched for 12 hours to let it rest in the whey. After 12 hours have passed, remove the cheese from the whey and place it on.
If you’re looking for a delicious, fresh cheese that is sure to impress, then fresco cheese may be the perfect option for you. Fresco cheese is made with a secret ingredient that gives it a unique flavor and texture that is hard to find in other types of cheese.
