Patrick Oconnell
Oaxaca cheese, also known as quesillo, is a white, semi-hard, low-fat cheese that originated in the state of Oaxaca in southern Mexico. It is a type of string cheese with a mild buttery flavour that is easily shredded and melted. The production process involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. This cheese is commonly used in Mexican cuisine, especially in quesadillas and empanadas, where it is melted and combined with other ingredients such as squash flowers. The following paragraphs will provide a detailed guide on how to make this delicious and versatile cheese at home.
How is Oaxaca Cheese Made?
| Characteristics | Values |
|---|---|
| Origin | Oaxaca (Wahaka) region of Mexico |
| Other Names | Quesillo, queso de hebra |
| Texture | Stretched curd, semi-hard, stringy |
| Taste | Mild, buttery |
| Milk Type | Raw or pasteurized |
| Milk Temperature | 90°F to 94°F |
| Rennet | 1/4 teaspoon |
| Citric Acid | 1 1/2 teaspoons |
| Calcium Chloride | 1/4 teaspoon |
| Culture | 3 hours to ripen |
| Curd Formation | Cut into 1" cubes, stretched and folded into ropes |
| Shaping | Rolled into a ball like yarn |
| Storage | Refrigerated for 4-5 days |
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What You'll Learn
Oaxaca cheese is traditionally made with raw milk
Oaxaca cheese, also known as quesillo, is a white, semi-hard, low-fat cheese that originated in the Mexican state of Oaxaca. It is traditionally made with raw milk, which, in the warm climate of Mexico, would develop considerable acid before adding rennet. This means that rennet must be added at very high levels of acid development, hence the long three-hour ripening time before adding it.
To make Oaxaca cheese, you will need:
- 1 gallon of whole milk (raw or pasteurized, but not ultra-pasteurized)
- 1/4 teaspoon of calcium chloride (optional but recommended)
- 1/4 teaspoon of liquid rennet
- 1 1/2 teaspoons of citric acid
- 1/2 cup of distilled water
Begin by measuring out the ingredients into three separate glasses: the calcium chloride and distilled water in one, the liquid rennet and distilled water in another, and the citric acid and distilled water in the last. Next, pour the calcium chloride solution into a pot, followed by the milk, and finally, the citric acid solution. Over low heat, constantly stir the milk with a rubber spatula and bring it to 90°F (or 94°F according to another source).
Once the milk has reached the desired temperature, turn off the heat and remove the pot from the burner. Using a slotted spoon, pour the rennet solution into the milk and stir in an up-and-down motion to evenly distribute it throughout. Let the milk set for about 10 minutes; it should be firm to the touch when ready. Test the curd formation by running a knife through the milk. If you observe a clean break, it is ready; if not, let it sit for a few more minutes.
Now, cut the curds into 1-inch cubes, first vertically, and then horizontally. Then, cut again horizontally, holding your knife at a 45-degree angle. Over medium-low heat, bring the milk mixture to 105°F, which should take about 10 minutes. Remove from the heat and gently stir the curds for five minutes. Line a cheese basket with cheesecloth and place it over a large bowl. Pour the curds and whey into the lined basket, and return the whey to the pot. Allow the curds to drain for 10 minutes, and then gently press down on them to remove any excess whey; they should now have knitted together to form a solid mass.
Remove the curds from the cheese basket and cut the curd block into four portions. Working with one portion at a time, add the curd to hot whey to soften it. When it is pliable, stretch it into a rope, fold it over, and stretch it again. Continue this process, dipping the curd back into the hot whey as necessary, until the dough is about 15 inches long, super elastic, and the strings are developed.
Finally, sprinkle the cheese with salt and fresh lime juice (if desired), and allow it to cool for one to two minutes. Then, roll the curd into a ball, shaping it like a ball of yarn. Repeat these steps for the remaining portions. Your Oaxaca cheese is now ready to eat or can be stored in the refrigerator for four to five days.
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The milk is heated to 90-94°F
To make Oaxaca cheese, the milk is heated to 90–94°F. This is done by placing a pot of milk into a larger pot of water or a sink of very warm water. If heating the milk directly on a stovetop, it is important to heat it slowly and stir it while heating. Once the milk reaches the desired temperature, the culture can be added. To prevent the culture from caking and sinking in clumps, it is recommended to sprinkle the culture over the surface of the milk and wait about 2 minutes for it to rehydrate before stirring.
At this stage, the milk needs to be maintained at the target temperature until it is time to increase it for cooking the curds. The milk is allowed to sit quietly for about 3 hours to enable the culture to ripen. This process is slower at first but eventually speeds up, converting lactose to lactic acid. Traditionally, Oaxaca cheese was made with raw milk, which in the warm climate of Mexico, would develop considerable acid before adding rennet. Therefore, due to the high levels of acid development, a longer ripening time is required before adding rennet.
After the milk has reached the target temperature and the culture has been added, the next step is to add the rennet. The milk is then allowed to sit quietly for about 30 minutes while the rennet coagulates the curd. To test if the curds are ready, a knife can be run through the milk, and if a clean break is observed, it indicates that the milk is firm and ready for the next step. If the milk is not firm, it should be allowed to sit for a few more minutes.
The curds are then cut into 1" (2.5 cm) cubes, first vertically and then horizontally. The cutting process is repeated by holding the knife at a 45° angle. The milk mixture is then heated to 105°F (40°C) over medium-low heat for about 10 minutes. After removing from the heat, the curds are gently stirred for 5 minutes using a non-slotted spoon or spatula. The curds are then drained in a cheese basket lined with cheesecloth, and any excess whey is removed by gently pressing down on the curds. The curds will have knitted together to form a solid mass at this stage.
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Rennet is added to the milk
The amount of rennet added depends on the volume of milk being used. For one gallon of milk, a quarter teaspoon of liquid rennet diluted in a quarter cup of distilled water is sufficient. However, the concentration of rennet may vary, so adjustments may be necessary. Rennet comes in different forms, such as liquid or tablets, and its strength should be considered when determining the appropriate amount to use.
Once the rennet is added, the milk is allowed to sit quietly for about 30 minutes. During this time, the rennet coagulates the milk, causing it to thicken and form curds. The milk should be firm to the touch when it is ready to move on to the next step. This can be tested by running a knife through the milk and observing a clean break, indicating that the curds have formed.
The milk mixture is then heated to a higher temperature of 105°F (40°C) over medium-low heat. This step aids in further cooking the curds and preparing them for the next stage of the cheese-making process. After heating, the mixture is removed from the heat source, and the curds are gently stirred to ensure even cooking.
The curds are then carefully separated from the whey, a liquid byproduct of the cheese-making process. This is done by pouring the mixture into a cheesecloth-lined cheese basket placed over a large bowl. The whey is returned to the pot, and the curds are left to drain for about 10 minutes. This step helps remove excess moisture from the curds, allowing them to knit together and form a solid mass.
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The curds are cut into cubes
Oaxaca cheese is a Mexican cheese that is similar to mozzarella in texture and is commonly used for quesadillas. The process of making Oaxaca cheese involves several steps, and one of the critical steps is cutting the curds into cubes.
The cutting process is crucial as it helps to create a uniform size and shape for the curds. This uniformity ensures that the curds cook evenly in the subsequent steps. It also aids in the separation of the curds and whey, an essential aspect of cheese-making. By cutting the curds into cubes, the surface area is increased, facilitating the release of whey and the development of the curds' structure.
Before cutting the curds, it is essential to test their formation. This is done by running a knife through the milk. If a clean break is observed, indicating a defined line during this test, the curds are ready for cutting. If the milk is not firm enough, it is advisable to let it sit for a few more minutes to achieve the desired consistency.
After cutting the curds into cubes, they are heated over medium-low heat to a specific temperature. This step further encourages the separation of curds and whey. The curds are then gently stirred, drained, and pressed to remove excess whey. These steps are crucial in the cheese-making process as they help shape the final product and ensure the desired texture and consistency.
The cutting of the curds into cubes is a delicate and precise step in the art of Oaxaca cheese-making. It requires attention to detail and a keen eye to ensure uniformity and the right cube size. This step sets the foundation for the subsequent steps, ultimately contributing to the unique characteristics of Oaxaca cheese.
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The cheese is stretched and shaped into balls
Oaxaca cheese is a white, semihard, low-fat cheese that originated in Mexico, specifically in the Oaxaca (Wahaka) region. It is commonly known as quesillo and is the most popular cheese for making quesadillas. It is also used in empanadas, where it is melted and mixed with other ingredients such as huitlacoche and squash flowers. The cheese is also referred to as "queso Oaxaca" or "queso de hebra".
The process of making Oaxaca cheese is quite complicated and involves stretching the cheese into long ribbons and then shaping it into balls. This is done through a process called pasta filata, which is similar to the process used for making mozzarella curd. However, the final process for Oaxaca cheese is different and results in a braided cheese that is moister than other cheeses.
To stretch and shape the cheese into balls, the curds are first cut into four portions. Working with one portion at a time, the curd is added to hot whey to soften it. Once it is pliable, it is stretched into a rope, folded over, and stretched again. This process is repeated, dipping the curd back into the hot whey as necessary, until the dough is about 15 inches long, super elastic, and has developed strings.
At this point, the cheese can be sprinkled with salt and fresh lime juice (optional) and allowed to cool for 1-2 minutes. Then, the curd is rolled into a ball, resembling a ball of yarn. This process is repeated for all four portions. The cheese is now ready to be eaten immediately or can be stored in the refrigerator for 4-5 days.
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Frequently asked questions
Oaxaca cheese, also known as quesillo or queso de hebra, is a white, semi-hard, low-fat cheese that originated in Mexico. It is commonly used in quesadillas and empanadas.
Oaxaca cheese is traditionally made with raw milk, but can also be made with pasteurized milk. The milk is heated to around 90°F (32°C) and combined with a citric acid or rennet solution. The mixture is then stirred and allowed to set, after which the curds are cut and heated again. The curds are then stretched and folded into ropes before being shaped into balls.
While Oaxaca cheese and Italian Mozzarella are similar, they are made with different processes, with Oaxaca cheese being moister and made with a more complicated process.
