Quesillo Recipe by Lulu Galaviz
Cooking Instructions 1 Add milk and heat to 85 degrees (tip: if you don’t have a thermometer use your pinky and if your pinky is able to stay in there for more than 10 seconds it still needs time.) 2 Create a vinagre and lemon mixture then add to the warm milk 3 Let the milk curd and rest for 30 minutes with a lid on. Then with a cheese cloth and strainer separate the curds from the whey 4 LET IT COOL, Salt and STRAIN over night. 5 The next morning heat whey and add warm whey + Curds into a colindar. Stretch into itself (this part is very important and may take some practice) 6 Reheat the curds and start stretching. Cool using cold water and Knot into shape! 1 Add milk and heat to 85 degrees (tip: if you don’t have a thermometer use your pinky and if your pinky is able to stay in there for more than 10 seconds it still needs time.) 1 Add milk and heat to 85 degrees (tip: if you don’t have a thermometer use your pinky and if your pinky is able to stay in there for more than 10 seconds it still needs time.) 2 Create a vinagre and lemon mixture then add to the warm milk 2 Create a vinagre and lemon mixture then add to the warm milk 3 Let the milk curd and rest for 30 minutes with a lid on. Then with a cheese cloth and strainer separate the curds from the whey 3 Let the milk curd and rest for 30 minutes with a lid on. Then with a cheese cloth and strainer separate the curds from the whey 4 LET IT COOL, Salt and STRAIN over night. 4 LET IT COOL, Salt and STRAIN over night. 5 The next morning heat whey and add warm whey + Curds into a colindar. Stretch into itself (this part is very important and may take some practice) 5 The next morning heat whey and add warm whey + Curds into a colindar. Stretch into itself (this part is very important and may take some practice) 6 Reheat the curds and start stretching. Cool using cold water and Knot into shape! 6 Reheat the curds and start stretching. Cool using cold water and Knot into shape! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls John Wayne casserole Jjajangmyeon 짜장면 (Black Bean Noodles) Crockpot Smothered Turkey Wings French Onion Pasta With Ground Filet Leftover Spaghetti with Shrimp and Vodka Sauce John Wayne casserole Jjajangmyeon 짜장면 (Black Bean Noodles) Crockpot Smothered Turkey Wings French Onion Pasta With Ground Filet Leftover Spaghetti with Shrimp and Vodka Sauce John Wayne casserole State testing snackle boxes Leftover Spaghetti with Shrimp and Vodka Sauce French Onion Pasta With Ground Filet Sherry Beef Tips (Crockpot) Mango Mousse Quick & Tasty Poha Chana Sundal Condensed Milk Biscuits Whole Ragi milkshake John Wayne casserole State testing snackle boxes Leftover Spaghetti with Shrimp and Vodka Sauce French Onion Pasta With Ground Filet Sherry Beef Tips (Crockpot) Mango Mousse Quick & Tasty Poha Chana Sundal Condensed Milk Biscuits Whole Ragi milkshake