I think I've cracked a fool-proof recipe for Oaxaca! Let me know if you are going to make this cheese. BTW, it tasted amazing. Taste Test in a few days!
I'm going to make this one for sure. Can I use fresh milk direct from the cow? Have a nice farm close to me that sells it from the tits to the bottles 😂
@@ashleyjose6777 I live in NJ in a predominantly Mexican neighborhood so I can see why that is. There's a neighborhood in Detroit called MexicanTown maybe you guys can find Oaxaca cheese there.
@@JayBox092if you aren’t in LA I doubt you are eating good authentic quesillo that often Even in LA we have to ask for the real stuff because the front of the stores will offer queso Oaxaca which is essentially plastic string cheese 🤮 if I wanted Kraft I would go to literally any store. Everyone’s got a “queso Oaxaca” but NOOOOBODY has QUESILLO!!! Blessed that my parents were born and raised in Oaxaca 😜😋 the good stuff needs to be taught to all these “queso Oaxaca” makers, it truly doesn’t seem that hard!
I've never had an inkling of desire to make cheese before finding your channel, your knowledge and calming voice overs make it really hard not to want to make cheese.
I'm honored that you're playing our music in the background! Oaxaca is so well known for its cheese makers and are one of the only businesses still thriving after the brutal fight to push out the cartels.
I was in Mexico last week and had Oaxaca in a restaurant. They spread the stretched ribbons out on a table and sprinkled them with salt and lime juice before wrapping the balls. It was really wonderful. I'll try your recipe this weekend, as it looks like its better than mine :)
I made other recipe and yours with both great results. The one thing I love about this cheese is once you have curd, you can press to form nice even mass and freeze wrapping well. Don't stretch, just freeze. Then when yiu thaw out you proceed with stretching and the beauty is you have fresh cheese perfect for your needs. Its my favorite kind of cheese to make.
i froze my curds before stretching and forming into ball. then after thawed, i follow with hot water stretch and form, then brine. love the flexability and didnt find any difference from the curds frozen before melted. its really awesome cheese. love the flexability it has for usage. thanks so much for your techniques, ill do yours next.
I haven't had Oaxaca cheese in over three years since I emigrated away from Mexico. I'm going to give this a try with your lovely video being my guide and I'm absolutely ecstatic to see the results! Will update when I make it :)
@@michelleschouten3062 Everything was going perfectly until it came to stretching. Instead of stretching, it turned into crumbly cheese. After research, I think that this was because I used tap water to stretch the cheese and the tap water in my area is very alkaline (the complete opposite of what you want 🙈 oh well, we live and we learn!). It was still completely edible and after light salting, absolutely delicious, but my heart was slightly broken as it's the stringy texture that I love so much about this cheese. I am back because I've rallied myself to give this another go soon - and my plan is to use the same whey to stretch the cheese so 100% sure it's the right pH. Wish me luck!
Gday mate, As a new cheese maker your videos have provided expertise that have given me confidence to give this a go. You're doing a real community service. Keep those videos coming. Thank you!
I didn't realize acidity was so important when making this kind of cheese. I just made mozarella with a mesophilic culture but it didn't stretch, it just crumbled. You rekon this might be because of the low acidity?
He only stretched the cheese once and that's fine, but if you do the process stretch/fold, stretch/fold, stretch/fold will make your cheese rope have many threads, which is something that also characterizes this cheese (greetings from Mexico 🙋🏻♂️)
Looks great! I do similar with a “fast” recipe - citric acid to acidify instead of culture and microwave to stretch. Like that I can make a LOT fast - my family goes through it quickly. Now that I have my quick recipient down I’m going to try a culture recipe and yours is the best looking one I’ve seen. Just need to get a pH meter - next weekend will experiment with a gallon of milk.
Here in The Philippines the cultures are difficult to come by so I'd like to try your method with citric acid, could you please share your recipe? Thanks
As a friend from Texas, please take some chorizo or loganiza and fry it well. Then take 1 cup of Oaxaca cheese and pour on top of the chorizo while hot in the cast iron pan. Add 1half a shot glass of ever clear. Then light stirring with chip sticks until fire is gone. Serve over homade flour tortillas. Quese flameado. Flaming cheese. It's to die for.
Hi Gavin, so we live in Mexico and I wanted to know about the milk....Can I use the milk straight from the cow...the farmers would sell it to me like that....normally we would boil it, cool it, then drink it...but when making cheese, would I pasturize it first? or just use the raw cow milk? By the way this is a 5 🌟🌟🌟🌟🌟 Star video!!!
You don't really need to pasteurize the milk when making cheese, you only pasteurize it when you are doing it for drinking because it kills any bacteria and extends it's shelf life
We currently live in Bangladesh. Since the conditions of the cows are unknown, we always pasteurize our milk first. It’s not hard, and doesn’t take much time, and can help prevent a lot of nasties. It only took once of seeing a patient bleed out from a brucellosis induced heart condition to convince me always and forever to pasteurize our milk. Just filter your milk through a fine mesh strainer (clean thin cloth like fine muslin works well) and then heat while stirring until your milk reaches 161 degrees fo 15 seconds. Then cover and place pan in cold water or ice bath until temp is down to about 80 degrees. Put in a pitcher of some sort and put into the fridge. Hands on part is about 10-15 min at the most. I haven’t noticed the pasteurization this way to interfere with the cheese formation.
I would suggest making it with chipotle chili paste and adding the paste as you form the ball. It’s incredibly delicious, smoky and melty in a quesadilla. Don Froylan Creamery makes it, but it is very difficult to find. I’m fortunate enough to have a store nearby that has it.
Hi Gavin Webber good wishes good day sir. , I learned so much about cheese from your cheese videos , thank you so much , And also i really want to learn when you separate the cheese and the whey, after use the whey how to make a good whey protein powder at home? Thank you so much again.
Hi, Gavin! I loved your video; it's very helpful. I came across it because I was trying to troubleshoot as my first attempt at queso Oaxaca didn't work terribly well. I have a couple of questions. 1) What kind of pH meter do you use? 2) Your recipe is the first I've seen that includes lipase! What does lipase do for the texture and flavor of the cheese?
I live on an island and have a hard time finding Oaxaca. Thought I would search RU-vid for a recipe. This looks like it is as complicated as making a nuclear bomb. You sir are an expert. Many years ago when I lived in California I remember smuggling Oaxaca inside an underwater video housing from Baja to Cali not sure if border patrol/ immigration would allow it. My coworkers were not as grateful as I hoped they would be. HEATHENS!
'oaxaca' by itself refers to the state, 'queso oaxaca' to the cheese, in oaxaca they call it 'cheese'.. so it might be confusing if you order 'oaxaca' somewhere
I just started watching your videos, not sure why as i will never make my own cheese but they are relaxing. I was wondering though why does the curd size matter? I have noticed that when you are first cutting the milk cheese whatever it is at that point into curds that some are larger then others and some are really small. Could you please tell me why that is? Thank you for your videos they really are relaxing to listen to
I've seen other recipes (and videos) where they thermally shock the starnds before winding them into balls... you're cheese balls look awesome, but do you think that would make any difference?
Jessica G it’s called the internet... I think your using it to watch the video.. lol you can order anything online now a days. Gavin even has links in the description for a lot of the ingredients. If you just look sometimes you can find the answers you need lol
I made my first cheese ever using a gallon of whole milk, about 4 oz. Of lime juice, and 1.5 teaspoon of salt. Do you think I could do this hot water method with that?
@@GavinWebber Yep! My mistake! Many thanks for your videos! I have been looking up for the thermophilic cultures here in the UK but I haven´t found the specific cultures you mention :( I think I will wait to arrive in a couple of months to México and taste again the queso oaxaca
Don't lump us lactose Intolerant people into a general intolerant group! We can eat many kinds of cheese and many of us will eat cheese that we shouldn't because cheese is delicious.
I'm a lactose intolerant vegan and I'm subscribed to this guy because using the whole animal is arguably better than not. That means dairy cows that are spent, used for meat, their hooves used to make glue, their excess fat used to make clarified lard or soap, their skin used for leather, and their eyes donated for students to practice surgeries
You can get lactase tablets to still be able to enjoy the dairy products My nieces and nephews take the pills 30 minutes before they eat any dairy products...
Hello everyone, I’m wondering if someone could help me please. I got up to the point where he cuts the curds and adds water to start stretching, I tried first with a little piece to see if it was ready but it won’t stretch! It all comes apart as soon as it touches the water. I did an incubation for 2 hours at 40 Celsius and it’s still doing the same. Any suggestions? It smells and tastes great! But I can’t get it to stretch ☹️ thanks in advance 😊
How goes it, young man? Wah-ha-kah. Keh-ee--so. Yeah, colonists brought dairy animals and cheese to the People, but not many los indios (or mestizos and Metis) can digest dairy. A little goes a long way. Still, it was a good trade for our tequila and mescal. But! It was Mennonites who brought the best, German-style beer! Before that no one used hops and native hops grow wild in the mountains. Viva Curd-nerds! MrShannonite is correct. Your vids are very cool.
