The cheese described here sounds like the ubiquitous queso fresco (fresh cheese) sold around here. I am intrigued by the "pinch of salt" in the recipe, as the local cheese is extremely salty. It would be worth making it to get a less salty, thus more versatile product.
I make the goats cheese and farmers cheese in those videos often bixa but I never knew it as farmers cheese. I'd love to give the mozarella and feta a try but I'm not really sure where to get rennet. Maybe online.
One of those websites said that rennet is sold in the section of the store where Jell-O is sold (sweetened gelatin desserts). I think there are various plants that can be used instead of rennet, but I don't know what they are.
Mockchoc, does the goat cheese in the video come out really smooth and spreadable, like the logs of goat cheese bought in stores?
I just bought Danish Blue. I am making a rather interesting salad for a party tomorrow. It is a pasta salad with walnuts and the Danish Blue mixed with a walnut oil , sunflower vinegarette on a bed of fresh greens. We'll see??
When you're chewing on life's gristle[br]Don't grumble, give a whistle[br]And this'll help things turn out for the best...[br]And...always look on the bright side of life...[br]Always look on the light side of life.[br]Monty Python's Life of Brian[br]
When I make it it comes out in curds like the farmers cheese but I guess you could make it smoother with a little elbow grease. Thing is it's very mild in taste compared to what you buy because it's so fresh.
I just read online IGA (one of the smaller supermarket chains)sell junket powder with is rennet but used milk based deserts. I do remember junket tablets being sold but most of them are all sorts of different flavours for a milk based desert.