I've been making lots of Queso Fresco lately, and it really is quite delicious. Not right at first; it has a sourness while it is extremely fresh that I don't like. But after a couple of days curing in salt in the fridge, it becomes something really good.
My last batch is a hot-red-pepper flake queso fresco and I can't keep my hands off it. I think I am going to have to start separating the baby goats at night, because Iris all by herself isn't giving me enough milk to feed my cheese habit. I find myself snarling at Homero "Go milk your own goat!"
(hee hee, not really.)
3 comments:
Q.C. is a little like Mozarella, right?
Ooops, I meant Q.F..
not much, actually. It's more like a more durable ricotta, if you can imagine such a thing. Actually, mine is kind of like monterey jack.
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