Making Queso Oaxaca (Mexican String Cheese) at Home
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- Опубликовано: 8 авг 2018
- Oaxaca, also known as Queso Oaxaca is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.
Oaxaca has a savoury mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavour, it can be compared to a young Monterey Jack cheese. Although the cheese lacks a strong flavour, its mild taste is a favourite with kids.
Ingredients
• 10 litres (10 quarts) whole cows milk
• 1/4 teaspoon (Tad) Thermophilic culture
• 1/8 teaspoon (Dash) Mesophilic culture
• 1/16 teaspoon (Pinch) Lipase diluted in 1/4 cup non-chlorinated water
• 1/4 teaspoon (1.25ml) Calcium Chloride diluted in 1/4 cup non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup cool non-chlorinated water
• Saturated Brine Solution 18%
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Thermophilic starter culture; www.littlegreenworkshops.com....
Mesophilic starter culture; www.littlegreenworkshops.com....
Lipase; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
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Хобби
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 😂
I'm about to make this cheese. My boys love taking string cheese to school and this may be slightly less questionable that what comes from the store.
It didn't work out... Not sure what I did wrong but I'll try again. It came out like a wet powder...
kingboarhog check the milk. Make sure it is not ultra pasteurised
@@GavinWebber it's just regular 3.25% milk. Same as I use for everything else. I did add some annatto, that wouldn't be a problem would it?
In an age where RUclips is flooded with ranters, social commentators and the fame obsessed you, sir, are a refreshing oasis,
Dont forget about Grand Illusions, another great chanel for all sorts of weird toys and puzzels
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.
my husband is from Oaxaca mexico he loves this cheese we only get it once a year when we go there can;t wait to make this for him
Once a year? Where do y'all live, I don't live in Oaxaca & get it every other week LoL.
@@JayBox092 michigan... but the cheese here is not the same
@@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.
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 :)
Queso Oaxaca, thank you so much for this recipe. I made this today and it worked perfectly. My Mexican wife will be very happy.
Hi Paul I want to make where you buy the quimico to make the cheese please help me
Me too
leovardo Fernandez i got a thing from walmart where i live. Havent made it yet so idk if its the same.
I'm from México and I aprove this xx
One of the best Cheese Channels on RUclips amazing instructions
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.
What? No way. Thanks for this tip!!
Watching this as I'm eating some whom my mother in law brought from Oaxaca! So good. Thank you for the video.
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 🙋🏻♂️)
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.
Very nice tutorial you are the best of the best . It’s clear and easy to follow. I will try it thanks .
This is great! Thank you for sharing!
He's got the lock on Oaxaca!
(Sorry, couldn't resist)
Thanks Gavin, that looks awesome! Can't wait to give it a go.
Thanks so much for teaching us to make this cheese. 🙂 I am definately going to give it a go
Awesome video thank you sir for the information can't wait to try
Love the videos, Gavin!
Definitely giving this a try!
I should send this to a friend from college who grew up in Oaxaca...
Please do
Wow, you must be some sort of cheese prodigy. You're great at making cheese, and very entertaining too👍
YEEEEEESSSSSSSS!!!!!!!! THANK YOU, GAVIN!!!!!!!!!!!! WOOOOHOOOOOOO!!!!!!!!!!
Oh my it looks so yummy 🤤.
Great video and cheese as always!
I like it pretty simple!!
So glad to have found your channel. Cheers from the other side of the world!
Thank you, this is my favorite cheese. I love you :)
I’m shit at cooking but I will definitely give this a try. This is my favorite cheese that in only get to eat once a year
This is what i make today thanks sr.
Es l a receta que mas me convencio y es de un americano😁👍100%Oaxaqueña. Muy bien explicado felicidades!!
Always get hungry from your channel. Cheese :-)
Mi family is an old producer family do queso Oaxaca o Queso de hebra here en Veracruz, this is a great video❤️
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?
In Oaxaca we called Quesillo ❤️
in Monterrey we called it Queso Oaxaca lol
My favorite cheese!!
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 :)
Okay folks, took me a while to get the ingredients but I'm trying this out tonight! I have now watched this video about 5000x in preparation 😂
@@nataliagomez136 how did it come out?
@@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!
@@nataliagomez136how'd it go the second try?
I am probably never going to make this but I thoroughly enjoyed your video and listening to your commentary. Great video. Keep calm and make cheese.
Glad you enjoyed it!
Very neat!😉
Those are cool
legenddddd
I have got all my ingredients from LGW, and I am keen to give this one a go this week. It will be my first cheese, so wish me luck!
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.
Awesome sir. Mexicans are great making that cheese:)
Been binging on your channel since I discovered it two weeks ago. Love it! (Y)
Maybe you could try making an Eastern European cheese called "Hrudka".
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
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.
Wowowoowowow
I will try this. I've failed over and over with Mozz...I hope this works for me!
Do you have a video for a simple cheese any first timer can do without so many fancy chemicals?
Hi Gavin, I have 2x strength rennet. Is it okay to use the same amount in your recipe, or should I cut it in half and only use 1/4 teaspoon? Thanks!
Is this the cheese that they use in Mexican restaurants? It looks fun to make!
Hey Gabin I I had a question can you again this texture with microbial rennet?
Süper !!!!
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'd also like to know about the pH meter! I have some pH test strips - is it possible to test curd pH with them?
I live on an island and have a hard time finding Oaxaca. Thought I would search RUclips 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!
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
Did you make the cheese, what part of Mexico do you live in? Any idea where to get the other ingredients I live in the state of Veracruz.
@@Hi-kr8bu do you remove the cream from the milk first
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.
Just wondering what kind of lipase I should use for this recipe- calf or lamb, does it matter?
'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'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?
Gavin - how do you test the pH? And my cheese supply vendor has "sharp lipase" and "mild lipase" - which is best for this cheese?
I used pH test strips an a mild lipase for this cheese
With what can i replace lipasse if i don't have some?
I saw binging with babish make tamales and he said that The cheese is delicious
Can you make queso Sincho
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
The curd size determines the final moisture content of the cheese.
Well thats neat to know, thanks
Gavin and Chuck Norris once had a competition to see who had more balls. Gav won by four.
Which type of thermophilic culture do you use? Type A? Gonna give this recipe a go. Looks great :D
Sacco MOT92
Mamáaaaaaaaaaaaaaaaaaa
Un gringo me enseño a hacer queso Oaxaca :v
Thanks You...
Jajajaj es Australiano
No es Queso Oaxaca... Se llama Quesillo...
Hello, nice video. I have a question, how were you testing pH. With strips or with a pH meter?
Test strips; www.littlegreenworkshops.com.au/product/ph-test-strips-pack-of-100/
Hi Gavin , thé use of lipase IS forbidden hère in France, IS important to use it or there IS some substitue. Thanks for your vidéo
So that's how that's pronounced!
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.
I'm excited to make this but my girlfriend is lactose intolerant. Do you know how much lactose will be present in the end? Thank you
What brand are those gloves? Need to get one.
Not sure, just thick rubber gloves
what's the Mexican equivalent name for Gavin?
Gabino
i'd like everyone to say "hola" to our new queso amigo, Gabino Webber
This reminds me of Armenian/Syrian string cheese. I hope you can do a video for this cheese.
Essentially it’s the same recipe. Just plat the strands instead of rolling into a ball.
@@GavinWebber thank you!
Thanks for the video! What do you mean by non-chlorinated water? How can I get that water?
Filter it with a charcoal filter I.e. Brita filter
@@GavinWebber Can it be solved by boiling the water??
Karina Lopez Huitrón depends on the chlorine content if your water. Just get bottled water otherwise
@@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
Do Brazilian cheese (queijo de minas)
I’ll see if I can find a recipe.
do you think i could replicate this recipe with soy milk? (I'm both lactose intolerant and Caseine allergic)
No
how different do you think this would turn out with homogenized milk?
Not as well as unhomogenised.
Where do U get all those ingredients??? Doesn’t sound like you would find them in the grocery store...
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
Amazon
Does the cheesemaking process smell?
Only one of warmed milk
Tad Dash and Pinch are metric units?
Old imperial
I was wondering if you could tell how long this cheese would last in the fridge in a sealed container?
2-3 weeks
i am lactose intolerant. Your channel has made me want to make cheese and eat enough to kill me.
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?
No
Could I use the same whey for hot water?
Yes you can.
one dislike is from a lactose-intolerant vegan
Ant guy probably the music was a bit too much distraction
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
My first thought was "wait, vegans can't eat yeast cultures?" 😅
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...
Can you do a Mexican Cheese called Queso Fresco,please
Yes, I have already. Search for it on the channel
Se puede derretir el queso
Hello
What can I do to maintain the temperature for 35 degree for 1 h
you can use a double boiler set up(i have a calphon huge 13 inch roaster or fryer that i can put my big stock pot into) that really works but with heavy bottomed good quality ss pots, i find the milk really keeps its temp very close to what you want. the double boiler comes in handy making ricotta or fresh cheese that require heat for long time and constant stiring to prevent scalding.
Can I drink lipase?
Maybe, but only if you're into enzymes!
Eezy squeezy ,,, er, eezy stretchy.
Not salt?
How is this cheese different from fresh Mozzarella?
How do you measure the ph
With these; www.littlegreenworkshops.com.au/product/ph-test-strips-pack-of-100/
Hi where is the brine recipe. Also no salt?
Brine is salt. ruclips.net/video/QvbWjVz2hdI/видео.html
Wahaka