"United we bargain, divided we beg."

Wednesday, June 24, 2009

More Good Curds

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.)


AnyEdge said...

Q.C. is a little like Mozarella, right?

AnyEdge said...

Ooops, I meant Q.F..

Aimee said...

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.