That's actually one of my favorite cheeses to use with plain tacos like fried potatoes and beans or, one that note just crumbled atop mashed/refried beans or grilled vegetables. Some comment that it can be a bit on the plain side but it's good for what it is.
Thank you pot the recipe, I grew up with my mother making this type of cheese, we made it day by day after milking the cows, and I still keep preparing it that way. Now the way you prepare the curd cheese is very similar to ours, the difference is that we let the cheese dry. Keep up the good work I like your channel.
@@andreacampos2608 my mom had a room set up with nets to prevent flies and plenty of ventilation to speed up drying, and a routine of turning it over to dry the portion that touched the cheese
@@andreacampos2608 mi mamá tenía un cuarto preparado con mallas para evitar las moscas y mucha ventilación para acelerar el secado, y una rutina de darle la vuelta para secar la porción que tocaba el queso
I live in Los Angeles and this is one of my favorite cheeses. It's amazing on elotes (corn on the cob) and I substitute it for anything I would have otherwise put parmesan on.
you brined the cheese. that was your mistake. cotija is not brined. it is salted not brined. brining it without aging it... turned it into basically gouda
Thank you for making this video. Cotija has always been my absolute favorite cheese. When I was a kid we would go visit where my mother was from, in Veracruz state. Back then this cheese was known as Queso blanco. It was sold wrapped in banana leaves, which imparted a special flavor to the cheese. This cheese is an absolute must for making authentic Mexican food like enchiladas and soft-shelled tacos, as well as bean dishes. Queso fresco just doesn't do it. You need a nice sharp cheese like Cotija.
I just found your videos. You are amazing. As a Mexican living in Canada I am going make do all the Mexican cheese 🧀. By any chance would you have the recipes for cincho cheese?
Hello Gavin!! I would love for you to show us how to make Adobera cheese. It is also a Mexican cheese and it is so delicious!!! Regards from Switzerland, we are big fans of your channel!
Real cotija cheese is made from milk of grass fed cows that ate exclusively from a certain region. My family is from cotija and they make it. It’s like champagne or cognac made in a certain region
My mom is from el flechero and my dad from San juanico. I swear everyone tries to make the cheese but you can't just simply make it. The ingredients to make it are exclusively provided for in that region. The milk and other ingredients are impossible to cultivate in other countries to make the cheese. Even then, the cheese takes longer than 4 weeks to make. It's a delicate process. There's fresh cheese and dry cheese. I prefer the dry cheese. But many people fail to understand that the only way to make real cotija cheese is by buying the ingredients locally there.
A friend and I are attempting this cheese for the second time. We had a difficult time finding recipes online. We were also curious where you found your recipe as we have several books and it wasn't in any of them. Two recipes that we found online salted the milk first before the rennet was even added! The out outcome was interesting in that the flavor was good but found it too moist and did not crumble as predicted. We also found different recommendations for aging. We are curious about your end product and are hopeful that you share the outcome! We are making right now and after sitting in a warm water bath to keep the curds at temp, they cooled slightly, they were hard and we couldn't get a good horizontal cut. We have a homemade harp similar to yours! Thank you for sharing this video we will share our outcome in about six weeks as you recommended.
Hey, I'm from México, this is a great cheese, and the pronunciation is so different. I don't know which word is similar but the "j" is like the "h" in hamster, a little bit stronger, but anyway great video, love this channel.
Great channel Gavin, seeing your process brought back the memories of seeing my mom and grandma make this cheese back in the day. Pronunciation wise it's closer to co-tee-ha, as someone wrote in another comment. This is quite an interesting cheese since it has several regional variations, where i'm from it's more on the salty side because they're air ripened for a few months, it's not uncommon to see small shop with big 20-30 kg wheels sitting in the open without troubles, other variations are covered in chili powder so they get a red crust and some spiciness. It can be eaten straight out of the mold too. There's another variation called cuajada, for that one the curds are heavily milled with your palms and they get molded in simple pvc rings about half inch thick and around 3 inches in diameter, it tends to drip some whey out, but that's part of it's charm, btw you just press it in the rings with your hands, it doesn't take a huge amount of force it's similar to playing with clay I guess. Cotija and it's variations are the general go to cheese for everyday meals, I would depending on the saltiness (every cheese maker has they're own degree) it is closer to a feta. Try crumbling some over refried beans, i'll add a link to a good recipe for that, but I would skip using epazote, since it isn't common in my area. www.seriouseats.com/recipes/2014/04/perfect-refried-beans.html
Hi. I asked this before but I cannot find my comment. Maybe it never got posted or deleted? I made this cheese and after pressing it was very hard to remove the cheesecloth as it vigorously stuck to the cheese. The cheesecloth even took a little of the cheese with it. Is there a way to keep the cheesecloth from sticking so vigorously to the cheese for easier removal after pressing? Thanks in advance for answering.
Hi Gavin, I was looking for and explanation on the different Mesophilic cultures. I live in USA and I’ve tried finding the mesophilic cultures suggested in your recipes but the numbers are different over here. I want to start making cheese but I want to use the right ingredients. Could you give me some suggestions please. By the way, I was thinking in ordering the products for cheese making at Amazon.com Thank you in advance. Jess M.
It's an interesting cheese. I bought a huge bag of it at Aldi and couldn't quite figure out what to do with all of it. It would have probably made good taco cheese. Unfortunately it doesn't keep like parmesan does, and I wound up throwing a lot of it out.
Is it bad to say this is my FAVORITE cheese because I actually know what real Cotija cheese tastes like because I am from Cotija!? We have an annual Cotija Cheese Fair in December where you get to taste some delicious Cotija cheeses and mezcal! You can also taste some of our wonderful delicious Raspadas (similar to tostadas but BETTER) and many more delicious foods! My hometown is beautiful! If you get a chance come visit! Arriba Cotija, Michoacan!❤🇲🇽❤
Yo soy de La Piedad mich, i amamos el queso cotija, cada que boi me traigo una maleta llena de cesina i queso cotija, aca en eu un chilito del molcajete con cesina i queso cojita i bamonos recio.
Tere Suarez not to mention the girls walking one way around the plaza and the guys walking in the opposite way throwing confetti on the girls they find attractive 👌🏼👌🏼
Yes the name of the cheese is cotija, they have la feria del queso every year it’s a great feria, but all the cheese come from all the little villas around it, best cheese in Mexico from these region
The ranches around Cotija are part of the Municipio de Cotija...so same thing. They come from Cotija. My mom's cousin has a Cotija cheese making company and it's made IN town.
Go to cotija and buy the real thing. It's impossible to get the real deal here in the USA unless you go to Port arthur, Texas, where most of the cotija population in the USA is located.
Hey, nice!I love Cotija cheese, it's a classic. I'm curious as to know what do they do to make the exterior be a bright orange color? Do you know what do they put on the cheese to have that colored crust? Thanks for the video!
It's the aging process. A delicious aged Cotija cheese is aged for at least 1 year. I'm from Cotija 😉. Beautiful city in the state of Michoacan where we have more than just wonderful delicious cheese.
Dear Gavin Do you have taste tests for the Caerphilly cheese you did and there ate quite a few other taste tests ive been looking for and cant find them.
In the early days of the channel, it never crossed my mind that curd nerds would also watch videos about taste tests, so there aren't any for the earlier vids. Sorry.
yes! just a bit of a stronger -ha at the end, we actually say -ja (-kha) like the "x" in México love watching your videos! one of these days i'm actually gonna try and make one of the cheeses... lol
I'd really appreciate it if you would add the finished product/ taste test to your videos. I know it takes sometime for cheese to finish processing, but if you could film how, when, and where you put it away, and when it's ready to be cut into, and consumed, and edit it into all you're already uploaded videos, that would be wonderful & highly appreciated, maybe videos of others sampling it. If you sold cheese, I would absolutely by it from you. Very talented cheese maker
Then he would have to wait 2 to 3 months or longer to publish the video on how to make the cheese. This one is aged for 2 to 3 months. Some like cheddar can be a year or longer. That is why taste test videos are done later.
I just recently started watching your videos and was wondering, if one was to try and find a place to buy the cultures for the making of cheese where would be a good place to look.
Just google cheese making supplies. We do sell them here in Australia, and ship internationally; www.littlegreenworkshops.com.au/product-category/cheese-making/
My wife doesn't watch my RUclips videos because she has her own that she watches. Well, she is from Mexico and when I was showing her your channel, she went craze when she saw the title to this video. I have watched your videos because I thought it might be fun to try and make a cheese one day. Well she has been begging me to make this cheese because she loves it. I guess I will be making cheese sooner than I thought. Thanks for all your videos, they are very interesting and informative. I do have a question about the milk. I live in a very small farm town and do not have access to milk except in the super markets. What would be the best option for me? I always buy whole milk but it has been processed. Can I add anything like Half/Half or Heavy whipping cream a.k.a. Double cream to it?
Dearest Gavin Webber i am ever grateful to you for all of your fruitful effort about all type cheese making videos.this really super helpful for me.thankyou.
you are saying it right ..co-ti- *ja* -> this last bit I think that the best way to get the correct sound is pressing the thickest part of your tongue against the top of your mouth... near the uvula.. and release some air while pronouncing the "a" sound.. --i would love to hear you trying it... cheers mate!!!!!
@@CARLOS_DANGER 😍😍😍 HO!!! por favor... POR DAVOR! si ya conseguiste una rueda de queso, dime cómo la conseguiste yo soy de Michoacán y ne encanta éste queso cotija. En las tiendas solo venden imitaciones que no saben igual a este QUESO. Solamente a una marca de este queso ORIGINAL😊 ES EL QUESO COTIJA marca san Miguel 🖒🖒🖒🖒
If your organic then use raw milk if u don’t mind adding calcium hydroxide and chloride liquid then use it If u cant find raw use cold pressed milk with 1 spoon of raw sour cream per quart to add raw milk cultures back in. Cold pressed is just milk that kills pathogens with pressure.
Dear Jeffrey, just would like to let you know that cheesemaking in Mexico happened only after the spanierds arrived, we didn't have cows in the whole continent of America. Cotija cheese dates back to the 16th century in the Cotija region in the state of Michoacan as they then became a cattle raising state.
Quien quiera queso realmente de cotija no ay como aquí tonino el mejor queso cotija yo e mandado ala unión americana solo asiéndolo llegar por 3 días maximo 5 y calidad y más de 5 kilos no menos por que el trasporte es un poco costoso pero seguro DHL Express por que como es alimento tiene que se rápido saludos desde cotija quien guste con confianza le hago el favor
@@johnsheetz6639 IKR? This person has obviously never had mexican street corn, that is literally why I am here. I can't really find this cheese that goes on top anywhere. So ...SOOO delicious.
I'm from Cotija and my family makes traditional queso Cotija in farms. if you want to know how to do it just come when the feria del queso is here. :)
Milanor Wolf
When is the “feria del queso”?
@@lsophial every December. Around the 26th - 28th aprox
Wow quisiera irr 😬🤔
Saludos, puro Michoacán!
@@robertestrada9643 saludos!
That's actually one of my favorite cheeses to use with plain tacos like fried potatoes and beans or, one that note just crumbled atop mashed/refried beans or grilled vegetables. Some comment that it can be a bit on the plain side but it's good for what it is.
Thank you pot the recipe, I grew up with my mother making this type of cheese, we made it day by day after milking the cows, and I still keep preparing it that way. Now the way you prepare the curd cheese is very similar to ours, the difference is that we let the cheese dry. Keep up the good work I like your channel.
How does it dry ?
@@andreacampos2608 my mom had a room set up with nets to prevent flies and plenty of ventilation to speed up drying, and a routine of turning it over to dry the portion that touched the cheese
@@andreacampos2608 mi mamá tenía un cuarto preparado con mallas para evitar las moscas y mucha ventilación para acelerar el secado, y una rutina de darle la vuelta para secar la porción que tocaba el queso
I live in Los Angeles and this is one of my favorite cheeses. It's amazing on elotes (corn on the cob) and I substitute it for anything I would have otherwise put parmesan on.
Love being a curd nerd knew right where to go for my next cheese fascination
This is great on corn on the cob. A bit of mayo, chili powder, the cheese and a bit of lime. So yummy!
Kitchen Witch, and now I am drooling! I love cooking, but I love eating more!!!
I doubt I'll ever make cheese, but these videos are oddly satisfying. Subscribed.
Thanks for the Sub!
This is honestly my favorite cheese. Kinda salty and tangy! Yummm
Thinking about trying this I live 20 miles from the border I buy cojita eat it with..guava paste..salty tart and sweet ..delicious
Cotija
you brined the cheese. that was your mistake. cotija is not brined. it is salted not brined. brining it without aging it... turned it into basically gouda
Another mexican cheese is "queso de bola" from ocosingo, Chiapas. It has been awarded internationally
From what I've read, Queso de Bola is a variation on Edam cheese. You can check the video out here; ruclips.net/video/7yMmovpXyW8/видео.html
Thank you for making this video. Cotija has always been my absolute favorite cheese. When I was a kid we would go visit where my mother was from, in Veracruz state. Back then this cheese was known as Queso blanco. It was sold wrapped in banana leaves, which imparted a special flavor to the cheese. This cheese is an absolute must for making authentic Mexican food like enchiladas and soft-shelled tacos, as well as bean dishes. Queso fresco just doesn't do it. You need a nice sharp cheese like Cotija.
it is pronounced "co tee ha" . darn it i miss this cheese so much!
I just found your videos. You are amazing. As a Mexican living in Canada I am going make do all the Mexican cheese 🧀. By any chance would you have the recipes for cincho cheese?
hi guys where can I find cheese culture that do international shipping? thx for all the comments
HEY!!! You made it! I asked for this not too long ago and you said you would look into it. THANK YOU!!! THANK YOU!!!!!
I always take my curd nerd's requests seriously Pedro, although the list is growing larger every day! You are most welcome!
Hello Gavin!! I would love for you to show us how to make Adobera cheese. It is also a Mexican cheese and it is so delicious!!! Regards from Switzerland, we are big fans of your channel!
This doesn't look overly complicated! I hope mine turns out like this.
Real cotija cheese is made from milk of grass fed cows that ate exclusively from a certain region. My family is from cotija and they make it. It’s like champagne or cognac made in a certain region
Exactamente
Would it be appropriate and respectful to call it Queso Estilo Cotija?
My mom is from el flechero and my dad from San juanico. I swear everyone tries to make the cheese but you can't just simply make it. The ingredients to make it are exclusively provided for in that region. The milk and other ingredients are impossible to cultivate in other countries to make the cheese. Even then, the cheese takes longer than 4 weeks to make. It's a delicate process. There's fresh cheese and dry cheese. I prefer the dry cheese. But many people fail to understand that the only way to make real cotija cheese is by buying the ingredients locally there.
A friend and I are attempting this cheese for the second time. We had a difficult time finding recipes online. We were also curious where you found your recipe as we have several books and it wasn't in any of them. Two recipes that we found online salted the milk first before the rennet was even added! The out outcome was interesting in that the flavor was good but found it too moist and did not crumble as predicted. We also found different recommendations for aging. We are curious about your end product and are hopeful that you share the outcome! We are making right now and after sitting in a warm water bath to keep the curds at temp, they cooled slightly, they were hard and we couldn't get a good horizontal cut. We have a homemade harp similar to yours! Thank you for sharing this video we will share our outcome in about six weeks as you recommended.
Es de mi ciudad y si si es ciudad desde hace más de 100 años
Boom un cora ------>
Hey, I'm from México, this is a great cheese, and the pronunciation is so different. I don't know which word is similar but the "j" is like the "h" in hamster, a little bit stronger, but anyway great video, love this channel.
Describing this cheese as a cross between feta and parmesan is an excellent way to describe this cheese.
The pronunciation is closer to co-TEE-hah. But in any case, great video. One of these days I'm going to try making some cheese.
Great channel Gavin, seeing your process brought back the memories of seeing my mom and grandma make this cheese back in the day. Pronunciation wise it's closer to co-tee-ha, as someone wrote in another comment. This is quite an interesting cheese since it has several regional variations, where i'm from it's more on the salty side because they're air ripened for a few months, it's not uncommon to see small shop with big 20-30 kg wheels sitting in the open without troubles, other variations are covered in chili powder so they get a red crust and some spiciness. It can be eaten straight out of the mold too. There's another variation called cuajada, for that one the curds are heavily milled with your palms and they get molded in simple pvc rings about half inch thick and around 3 inches in diameter, it tends to drip some whey out, but that's part of it's charm, btw you just press it in the rings with your hands, it doesn't take a huge amount of force it's similar to playing with clay I guess. Cotija and it's variations are the general go to cheese for everyday meals, I would depending on the saltiness (every cheese maker has they're own degree) it is closer to a feta. Try crumbling some over refried beans, i'll add a link to a good recipe for that, but I would skip using epazote, since it isn't common in my area.
www.seriouseats.com/recipes/2014/04/perfect-refried-beans.html
+joreknight thanks for the recipe
Hope you enjoy it.
Dear Gavin, I love your videos. Congratulations for your amazing job!!
Thank you so much 😀
Hi. I asked this before but I cannot find my comment. Maybe it never got posted or deleted? I made this cheese and after pressing it was very hard to remove the cheesecloth as it vigorously stuck to the cheese. The cheesecloth even took a little of the cheese with it. Is there a way to keep the cheesecloth from sticking so vigorously to the cheese for easier removal after pressing? Thanks in advance for answering.
Spray the cloth with vinegar after it has been boiled and make sure the cheese cloth is not dry.
@@GavinWebber Ok, thanks. I will give that a go with my next cheese.
Good cheese taste great on enchiladas
Can one use Himalayan salt instead of iodized salt?
Hi Gavin, I was looking for and explanation on the different Mesophilic cultures. I live in USA and I’ve tried finding the mesophilic cultures suggested in your recipes but the numbers are different over here. I want to start making cheese but I want to use the right ingredients. Could you give me some suggestions please. By the way, I was thinking in ordering the products for cheese making at Amazon.com
Thank you in advance.
Jess M.
It's an interesting cheese. I bought a huge bag of it at Aldi and couldn't quite figure out what to do with all of it. It would have probably made good taco cheese. Unfortunately it doesn't keep like parmesan does, and I wound up throwing a lot of it out.
If you have no way to age it at 55 degrees F how will the cheese be different if you go straight to aging in a vac sealed bag in the refrigerator?
It will age much, much slower
Is it bad to say this is my FAVORITE cheese because I actually know what real Cotija cheese tastes like because I am from Cotija!? We have an annual Cotija Cheese Fair in December where you get to taste some delicious Cotija cheeses and mezcal! You can also taste some of our wonderful delicious Raspadas (similar to tostadas but BETTER) and many more delicious foods! My hometown is beautiful! If you get a chance come visit! Arriba Cotija, Michoacan!❤🇲🇽❤
Yo soy de La Piedad mich, i amamos el queso cotija, cada que boi me traigo una maleta llena de cesina i queso cotija, aca en eu un chilito del molcajete con cesina i queso cojita i bamonos recio.
Tere Suarez not to mention the girls walking one way around the plaza and the guys walking in the opposite way throwing confetti on the girls they find attractive 👌🏼👌🏼
Martinez is Joe, la cesina es riquísima! Saludos!
@@GSF4life14 it's a beautiful tradition that we have in my town. Not many towns do this so it's very special. It's how I met my 1st boyfriend 😊.
Tere Suarez and then going to eat tacos de Benito 😋
Is it from the grey cup you pour the full gaschat in the water jugg?
Gavin, favor indicar el peso final para calcular el rendimiento de la leche. Gracias.
Yes the name of the cheese is cotija, they have la feria del queso every year it’s a great feria, but all the cheese come from all the little villas around it, best cheese in Mexico from these region
The ranches around Cotija are part of the Municipio de Cotija...so same thing. They come from Cotija. My mom's cousin has a Cotija cheese making company and it's made IN town.
Hi, Gavin. I thought meso cultures went inactive above 95f. If you add them at 100, doesn't that exceed their working temp?
just shut up
Great video and explanation. Please, can you inform the final weight of this cheese? Thank you
Cotija - "koh- tee -ha"... But thank you for this video! Ive been living in thailand and would love to make this here.
Greetings from Cotija!
this looks intresting i may try some of these mateie,, cheers Hic*
This is so interesting. I love this cheese so much
Go to cotija and buy the real thing. It's impossible to get the real deal here in the USA unless you go to Port arthur, Texas, where most of the cotija population in the USA is located.
I don't have a dedicated cooler to use for cheese. Any nice cheese than can be matured at either 18-20º or at 4-5º?
Hey, nice!I love Cotija cheese, it's a classic. I'm curious as to know what do they do to make the exterior be a bright orange color? Do you know what do they put on the cheese to have that colored crust? Thanks for the video!
I believe it is a dilution of Annatto and water with a little chili powder.
It's the aging process. A delicious aged Cotija cheese is aged for at least 1 year. I'm from Cotija 😉. Beautiful city in the state of Michoacan where we have more than just wonderful delicious cheese.
Dear Gavin
Do you have taste tests for the Caerphilly cheese you did and there ate quite a few other taste tests ive been looking for and cant find them.
In the early days of the channel, it never crossed my mind that curd nerds would also watch videos about taste tests, so there aren't any for the earlier vids. Sorry.
Gavin Webber its ok thanks for letting me know
Watching this while eating a chunk of cotija is the only way to watch it.
yes! just a bit of a stronger -ha at the end, we actually say -ja (-kha) like the "x" in México
love watching your videos! one of these days i'm actually gonna try and make one of the cheeses... lol
Non wonder cotija cheese is hard to get in the Bay Area cause it takes so long to make
I'd really appreciate it if you would add the finished product/ taste test to your videos. I know it takes sometime for cheese to finish processing, but if you could film how, when, and where you put it away, and when it's ready to be cut into, and consumed, and edit it into all you're already uploaded videos, that would be wonderful & highly appreciated, maybe videos of others sampling it. If you sold cheese, I would absolutely by it from you. Very talented cheese maker
I agree, i was looking forward to the taste test.
Then he would have to wait 2 to 3 months or longer to publish the video on how to make the cheese. This one is aged for 2 to 3 months. Some like cheddar can be a year or longer. That is why taste test videos are done later.
good job sir!
I just recently started watching your videos and was wondering, if one was to try and find a place to buy the cultures for the making of cheese where would be a good place to look.
Just google cheese making supplies. We do sell them here in Australia, and ship internationally; www.littlegreenworkshops.com.au/product-category/cheese-making/
Co-Tea-Ha
Chunky and funky...how I like my women
it goes great with beans btw
You from Cotija?
@@alejandroreyes9975 no, but my parents are from michoacan
My wife doesn't watch my RUclips videos because she has her own that she watches. Well, she is from Mexico and when I was showing her your channel, she went craze when she saw the title to this video. I have watched your videos because I thought it might be fun to try and make a cheese one day. Well she has been begging me to make this cheese because she loves it. I guess I will be making cheese sooner than I thought. Thanks for all your videos, they are very interesting and informative. I do have a question about the milk. I live in a very small farm town and do not have access to milk except in the super markets. What would be the best option for me? I always buy whole milk but it has been processed. Can I add anything like Half/Half or Heavy whipping cream a.k.a. Double cream to it?
And add to "it", I mean the milk.
+Kevin Stoltz I'm excited for you. What percentage of fat does your whole milk have?
Total Fat is 8g for 1 cup/240mL serving. I can't find any percentage of fat.
Have you ever made brie before? Also nice job :)
Yes, but failed. Will be attempting it again soon.
How do you do the brine solution?
Can you show us how to make drunken cow cheese?
+Glenn Benzan sounds like a great idea 💡
How does it turn feet elly
The curds seemed to be a bit moist, was that intentional?
Apparently so. The cheese seemed okay after final pressing, so I expect it to be fairly crumbly with all that brining time as well.
Dearest Gavin Webber i am ever grateful to you for all of your fruitful effort about all type cheese making videos.this really super helpful for me.thankyou.
so much waiting!!! i want cotija now!!!! hehehehe
you are saying it right ..co-ti- *ja* -> this last bit I think that the best way to get the correct sound is pressing the thickest part of your tongue against the top of your mouth... near the uvula.. and release some air while pronouncing the "a" sound.. --i would love to hear you trying it... cheers mate!!!!!
It's not the right way to say it. Its cotee-ha.
"in a quarter of a teaspoon water" That was funny! :-]
+Krm Lzr yes, I thought someone would pick it up.
But I did have to listen at least three times! Haha. Best of wishes from The Netherlands.
Alguna reseta de pan con queso cotija,,alguien puede ayudar,,gracias.
G'day mate Queso Cotija (coti ha) see if this help you gracias catch you later
Man, I worry you're going to drop your phone in every time.
I have a steady hand from hours of stirring curds!
Saludos yo soy de Cotija mich
Yo tambien
Cómo le ago para conseguir una rueda de seis kilos ????
Mi abuela hacía queso para vender en Cotija. Todavía tengo familia en Cotija
@@CARLOS_DANGER 😍😍😍 HO!!! por favor... POR DAVOR! si ya conseguiste una rueda de queso, dime cómo la conseguiste yo soy de Michoacán y ne encanta éste queso cotija. En las tiendas solo venden imitaciones que no saben igual a este QUESO. Solamente a una marca de este queso ORIGINAL😊 ES EL QUESO COTIJA marca san Miguel 🖒🖒🖒🖒
@@silviahipolito1266 conseguí unas con una señora que fue a Tepalcatepec Aquí en Houston pero ya no tiene
2weeks in vacuum pack,in what temperature sir??
13c
Did you like it? (:
Yes, there is a taste test video on the channel
Can you use goat milk?
Yes, I cannot see why you couldn't
It look like you are using too many ingredients maybe because the milk look like water
But you can just let the cheese get dry
Pronounced Cotija - accent on the i.
Co-tee-ha
Awesome!! Thank you!
Omg!, whats next? Queso Oaxaca? xD
Kazaki it would be nice if he does it
+Kazaki I'll have to put it on my list. It's the stretched curd in a knot ball, right?
Yes! that one!, please! xD
Kazaki, more like a good mozzarella, stringy, melty... Mmm, so good!!
It's pronounced cotiHa, with a guttural j.
😂
thumbs up👍
+Caitlin Hill thanks!
Coh-teh-ha cotija
It's more like co-TEE-ha
best is from actual cotija michoacan how the cows it makes it better
It's not ""coteeya" its " cotee-ha"
the video is 3 yr old now. I think he know
co hee ta or co tee a not sure
Does it matter if the milk is raw or should I pasteurize first?
I would pasteurize personally.
If your organic then use raw milk if u don’t mind adding calcium hydroxide and chloride liquid then use it
If u cant find raw use cold pressed milk with 1 spoon of raw sour cream per quart to add raw milk cultures back in. Cold pressed is just milk that kills pathogens with pressure.
man, super unnecessary to hold your phone right over the pot
Danger is my middle name!
Gavin Webber I have absolutely no intention to ever make cheese, yet I've watched all your videos. why do you do this to me?
Where did ancient Mexicans get rennet and calcium chloride and those other ingredients!? To make this delicious cheese.
Man curd nerd I subscribed for sure! Your so calm and relaxing, you need a cooking channel show on cable TV. 😄😄😄
Dear Jeffrey, just would like to let you know that cheesemaking in Mexico happened only after the spanierds arrived, we didn't have cows in the whole continent of America. Cotija cheese dates back to the 16th century in the Cotija region in the state of Michoacan as they then became a cattle raising state.
Mexico dont need it because the milk is real not just water like USA
@@TheEvilGuy-fds I use REAL RAW Jersey milk and you still need to add cultures!
Jeffrey Davis they used rennet from calf stomachs.
Koh tee ha
Hey Gavin.....nothing as comfy as sweat pants and crocs eh? :)
No crocs were worn in the making of this video. track pants, well that is another thing.
The music came off as rather french... maybe a more Mexican theme would have been more welcome. Great video either way. I want to try this cheese!
no rationales y?????
It’s pronounced co-TEE-ha.
coyeeta
@@starshot5172 nope...it's co-TEE-ha like Steve said.
@@maites.o9742 I was just messing around
@@starshot5172 Oh! 😊
lol j = h in spanish lol
cotiha
thecodgod32 Spanish isnt Mexican fool so who cares? Im sure cotija isn't the native name for the cheese
@@estabanjuliojuancortezsanc8785 ¿Are you sure? I'm sure you are pendejo.
Quien quiera queso realmente de cotija no ay como aquí tonino el mejor queso cotija yo e mandado ala unión americana solo asiéndolo llegar por 3 días maximo 5 y calidad y más de 5 kilos no menos por que el trasporte es un poco costoso pero seguro DHL Express por que como es alimento tiene que se rápido saludos desde cotija quien guste con confianza le hago el favor
Este tipo es Australiano, no se si estaria en los EEUU. Aqui en Australia parece ser imposible encontrar.
Desde aquí te lo mandan por paqueteria y creo llega en 2 días a estados unidos
co TEE ha
The pronunciation is Coo-- tee---jaa
Coh-tee-ha
@@robertestrada9643 that is how it's pronounced
Once you figure out the eccentrities, Spanish is probably one of the easiest languages to pronounce.
Wipe your phone's screen.
You are not pronouncing right.
Tu elaboración no está mal pero el queso jamás será el mismo desde el alimento de la vaca tiene que ver
ummmmmm.... No
Why? I'm curious.
@@johnsheetz6639 IKR? This person has obviously never had mexican street corn, that is literally why I am here. I can't really find this cheese that goes on top anywhere. So ...SOOO delicious.