Features of queso fresco cheese and the possibility of cooking at home. Composition and calorie content, benefits and harms. A variety of culinary recipes with a product, interesting facts.
Keso fresco is a semi-hard cheese made from a mixture of cow and goat milk and mesophilic sourdough. The taste is creamy, the color is white, the texture is dense and brittle. It is used by itself and as an ingredient in dishes. When queso is heated, the fresco does not melt or lose its shape, but becomes soft, absorbing the seasonings. Cheese is popular in the southern states of the United States, Latin America and the Iberian Peninsula, and is considered the national dish of Mexican cuisine.
Features of making queso fresco cheese
The main difference between queso fresco and soft cheeses is the use of a special mesophilic sourdough. It contains several strains of bacteria: citrate-positive strains Leuconostoc mesenteroides and Lactococcus, Lc. lactis, subspecies cremoris. LD-type citrate-fermenting cultures stimulate the maturation of the feedstock without intense heating. You don't have to make keso fresco like Adyghe cheese or feta cheese and boil milk. It is enough to heat it to a temperature of 32-38 ° C. In the conditions of Mexico, the peasants warmed up the original product in the sun.
By stimulating the active release of carbon dioxide, the starter culture enhances the taste and aroma of the final product. But, despite the gas release, no eyes are formed in the resulting cheese.
The method of preparation in industrial and home conditions differs only in the scale of production.
Ingredients:
- Milk - 2, 5 l goat and 2 l cow, you can use only cow;
- Sourdough of mesophilic cultures - the amount is calculated by the volume of raw materials, 1, 7%;
- Calcium chloride - 1 ampoule;
- A special enzyme for milk clotting - a mixture of pepsin and chymosin (now purchased in a pharmacy, and once made independently from the mucous membrane of the fourth stomach of newborn calves);
- Salt - 3 tablespoons.
It is advisable to prepare a cooking thermometer, a latex slotted spoon, and a very sharp knife with a thin blade.
How to make queso fresco at home:
- If milk is pasteurized, it is heated to 32 ° C, raw milk is boiled and cooled. Each type of homemade milk is processed separately and mixed only later.
- The enzyme is prepared. Dissolve and dilute in cool boiled water.
- Sourdough and calcium chloride are introduced into the feedstock, everything is thoroughly mixed. Let it brew for 15 minutes.
- Milk-clotting enzyme is poured in and mixed again in a special way - from top to bottom, combining the layers and trying to preserve the structure. At this stage, flocculation should take place - coagulation, in which flocculent small particles thicken. That is, the curd mass is compacted.
- Cut the curd into small pieces, let stand for 10 minutes. The smaller they are, the better. For the convenience of the operation, the clot is held or lifted with a latex slotted spoon.
- Some of the serum can be removed. The dishes are placed in a water bath and the temperature is raised from 32 ° C to 35 ° C. Stir slowly and carefully at first, then more intensively. It is very important to ensure that the curd cubes do not stick together. Allow at least 40 minutes for this stage.
- Remove the dishes from the water bath and leave to cool for 10-15 minutes.
- The whey is completely removed, and the remaining mass is sprinkled with salt. Stir. Pour salt in 1 spoonful, otherwise it is difficult to get a homogeneous structure.
- Salted cottage cheese is suspended to completely separate the liquid.
- After 5-6 hours, the mold is covered with linen, the cheese mass is laid out, wrapped and oppression is set. Turn over during pressing. The fabric is straightened, otherwise it will not be possible to get a smooth surface.
- Press for at least 14-18 hours. Oppression can be increased.
- The finished head is taken out, cut off if they want to get the perfect shape.
- Ripening is carried out in the refrigerator, daily the surface is wiped with a paper towel or linen napkin.
- As soon as the cheese is dry, it can be assumed that the ripening is over. This takes from 4 days to 1 week.
But the cooking process does not end there. For homemade keso fresco to infuse, it needs another 3 weeks. The head is greased with a small amount of olive oil and put back in the refrigerator.
Sometimes another ingredient is added to the list of ingredients - annatto, a food seasoning that is also a colorant. In this case, the taste of the product becomes sharp, and the color becomes pinkish. Other spices and herbs are not used in the manufacture.
Housewives in Mexico know how to cook cheese without a culinary thermometer, determining the temperature and ripening of raw materials "by eye". Being engaged in the production of keso fresco for the first time, it is very difficult to do without special devices. It is especially difficult to cope with the clot - cut into small pieces so as not to damage. If this is not done, quality cheese will not be obtained.
Composition and calorie content of queso fresco
The nutritional value of a product prepared in industrial and home conditions does not differ much.
The calorie content of queso fresco is 191.2 kcal, of which:
- Proteins - 16.1 g;
- Fat - 10.7 g;
- Carbohydrates - 7.3 g;
- Dietary fiber - 2.2 g;
- Organic acids - 0.4 g;
- Water - 59.1 g;
- Ash - 2.6664 g.
Vitamins per 100 g:
- Vitamin A - 526.4 mcg;
- Retinol - 0.026 mg;
- Beta Carotene - 3.003 mg;
- Beta Cryptoxanthin - 0.288 mcg;
- Lycopene - 0.036 mcg;
- Lutein + Zeaxanthin - 1.23 mcg;
- Vitamin B1, thiamine - 0.141 mg;
- Vitamin B2, riboflavin - 0.214 mg;
- Vitamin B4, choline - 1.27 mg;
- Vitamin B5, pantothenic acid - 0.054 mg;
- Vitamin B6, pyridoxine - 0.528 mg;
- Vitamin B9, folate - 22.48 mcg;
- Vitamin C, ascorbic acid - 261.66 mg;
- Vitamin E, alpha tocopherol - 1.046 mg;
- Gamma Tocopherol - 0.0274 mg;
- Delta Tocopherol - 0.0005 mg;
- Vitamin H, biotin - 0.18 mcg;
- Vitamin K, phylloquinone - 4.3 mcg;
- Vitamin PP - 8.8939 mg;
- Niacin - 4.829 mg;
- Betaine - 0.0534 mg
Macronutrients per 100 g:
- Potassium, K - 422.49 mg;
- Calcium, Ca - 76.13 mg;
- Magnesium, Mg - 36.42 mg;
- Sodium, Na - 611.73 mg;
- Phosphorus, P - 155.1 mg;
- Chlorine, Cl - 24 mg.
Microelements per 100 g:
- Aluminum, Al - 85 μg;
- Iron, Fe - 2.063 mg;
- Iodine, I - 3.6 μg;
- Cobalt, Co - 3.2 μg;
- Manganese, Mn - 0.2308 mg;
- Copper, Cu - 127.06 μg;
- Molybdenum, Mo - 0.2 μg;
- Selenium, Se - 0.08 μg;
- Fluorine, F - 10.63 μg;
- Chromium, Cr - 7.2 μg;
- Zinc, Zn - 0.4935 mg.
Starch and dextrins - 0.142 g.
Mono and disaccharides (sugars) per 100 g:
- Glucose (dextrose) - 2.36 g;
- Sucrose - 0.72 g;
- Fructose - 2.62 g.
Essential amino acids per 100 g - 0.3586 g, of which:
- Valine - 0.0534 g;
- Isoleucine - 0.0502 g;
- Leucine - 0.059 g;
- Lysine - 0.0752 g;
- Threonine - 0.0492 g;
- Phenylalanine - 0.0504 g;
- Phenylalanine + Tyrosine - 0.088 g.
Replaceable amino acids - 0.0748 g per 100 g, of which:
- Alanine - 0.0052 g;
- Glycine - 0.0056 g;
- Serine - 0.0054 g.
Phytosterols per 100 g - 0.552 mg.
Fatty acids per 100 g:
- Oleic (omega-9) - 0.0061 g;
- Linoleic acid - 0.0058 g;
- Linolenic - 0.001 g;
- Lauric - 0.0002 g;
- Myristic - 0.0003 g;
- Palmitic - 0.0054 g.
The benefits and harms of keso fresco are determined by the individual perception of the body. It is recommended to be introduced into weight loss diets. Losing weight, foods containing fat are ruthlessly expelled from the diet, thereby causing significant harm to the body. If you add this cheese to the diet, then the negative impact of a strict diet is neutralized. It is enough to eat 80-100 g per day to replenish the supply of nutrients. Maybe that's why Mexicans and Peruvians try to complement their daily menu.
Health benefits of queso fresco cheese
There is no need to rely on the healing effect of a dairy product - this is not a medicine. However, it helps to deal with many organic problems.
Benefits of queso fresco:
- Normalizes the functioning of the nervous system, helps to cope with emotional instability and increase resistance to stress.
- Strengthens bone tissue and stabilizes the production of synovial fluid, prevents the development of osteoporosis and degenerative-dystrophic processes in the body - arthrosis and osteochondrosis.
- Increases efficiency, improves memory function.
- It stabilizes the work of the digestive organs, protects the gastric mucosa from the aggressive effects of hydrochloric acid, and reduces the production of digestive enzymes.
- Stabilizes metabolic processes, increases the level of hemoglobin in the blood.
If there is a history of a tendency to develop allergic reactions, it is advised to use only goat's milk for raw materials. In this case, after consumption of the product, the release of histamine is suppressed.
Cheese can be included in the daily menu for pregnant women, children from 1, 5 years old, lactating women. Due to the beneficial properties of queso, fresco is given to athletes for recovery after exhausting physical exertion, during rehabilitation after severe and debilitating diseases, with vision problems.
Cheese is added to the diet to restore appetite for anorexia. It simultaneously relieves nausea, improves the condition of the digestive organs and helps the body absorb the nutrients necessary for life.
Contraindications and harm to keso fresco
There is only one absolute contraindication to the introduction of cheese into the diet - intolerance to dairy products. During the cooking process, casein fermentation does not occur, an allergic reaction appears quickly. Symptoms: vomiting, diarrhea, bowel cramps, and headache.
The harm from keso fresco can appear when overeating:
- Weight gains rapidly not only due to the content of saturated and unsaturated fatty acids, but also due to stimulation of appetite;
- With atherosclerosis, the level of cholesterol rises significantly, the condition of the vessels worsens, which negatively affects the blood supply to the brain;
- Exacerbation of pancreatitis - the load on the pancreas increases.
With frequent migraine attacks, it is better to refuse to eat cheese. The high content of amino acids stimulates the excitation of the central nervous system, increases the frequency of attacks, and leads to insomnia.
Recipes with queso fresco cheese
Cheese is served in combination with rice, potatoes, fresh fruits and desserts - for example, with marmalade, added to soups and salads, fried in a pan.
Recipes with queso fresco:
- Salad … Cut tomatoes, 2 pieces, into slices, lay out the rings of a red onion, chopped serrano pod and sprinkle with a quarter of a glass of queso fresco. Mix the dressing separately - 1 tbsp. l. olive oil and white wine, 1 tsp. oregano. Pour the salad and sprinkle with fresh cilantro on top.
- Chicken enchilada with sauce … Preheat the oven to 180-200 ° C. Chicken breasts, 2 pcs., Laid out on a baking sheet, greased with vegetable oil, sprinkled with lemon juice and salted. Bake until tender, turning over. Then cut into portions. Mole sauce is prepared separately. Peel 5 pods of dried chili varieties of ancho poblano from seeds, soak in 1, 5 tbsp. boiling water, leave for 15 minutes. Fry finely chopped 2 small onions and 2 crushed garlic cloves in olive oil, add salt. Season the blender bowl with fried onions and garlic, along with hot oil, chili pepper, add 1 tsp. oregano, pour in 1, 5 cups of pre-cooked chicken broth, beat. Then boil over low heat for 20 minutes, add the Mexican chocolate Ibarra (it contains cinnamon), broken into pieces, stir to make the sauce homogeneous. Salted and pepper to taste. Corn tortillas (tortillas) are fried in olive oil until golden brown. While they are hot, lay out one by one on a dish, pour the filling on top - fillet pieces and queso fresco slices, roll up, pour over the sauce, make the next cake. They need to be placed closer to each other. Served with sour cream.
- Salsa … Sliced tomatoes and avocados, rings of red onions, a little garlic (not crushed, but chopped), parsley and cilantro are mixed in a salad bowl. Add queso fresco cubes, sprinkle with oregano, season with wine vinegar and olive oil. From above, the dish is tightened with cling film and put into the refrigerator for 4-5 hours. Sprinkle corn chips on top of the salad when serving.
- Cuban style baked corn … The ears are soaked in water and, without removing the leaves, the stigmas are carefully removed. Mix melted butter with paprika powder, chili pepper, black pepper and salt. Calculation - for 100 g of oil, 1 tsp. all seasonings. Those who like it more sharply increase the amount of spices. Cover the ears with a culinary brush with sauce, so that the leaves are completely saturated, and spread on a hot grill for baking. During cooking, the corn is flipped several times until the kernels are soft. Before serving, remove the leaves, sprinkle with finely chopped queso fresco and cilantro.
Fried queso fresco is a great beer snack. During frying, the pieces do not lose their shape. Heat the pan, pour in the olive oil, add the sliced cheese and turn over until golden brown. For taste, you can add spices.
Interesting facts about keso fresco
Cheese queso fresco among the Mexicans is like feta cheese among the peoples of the Caucasus. Even the Indians began to make it, enriching ordinary cottage cheese with rennet. By the middle of the 19th century, the technology was improved.
The advantage of the product is the convenience of storage. It is not necessary to use a refrigerator. You can wrap a parchment-wrapped head with a cloth and place one end in cold water. The peasants kept the home-made queso fresco in slightly salted water, wrapped in palm leaves.
The inhabitants of Latin America in their national cuisine include several cheeses, similar in appearance, but differing in properties:
- Casilo - with a white mold, elastic and fibrous;
- Keso blanco - lemon juice is used for fermentation;
- Panela cheese - the peculiarity is the absorption of extraneous odors, which is why it is not used as an ingredient in dishes;
- Acejo cheese - young in taste resembles fresco, but during storage it thickens and transforms into salty hard cheese.
If you are planning a breakfast with sandwiches, it doesn't matter which product you bought. But when in the future they want to cook some kind of dish, you need to make the right choice. You can focus on the price - the cheapest fresco and blanco, as well as taste. Keso blanco is sweetish, which negatively affects the final dish.
Watch a video about queso fresco cheese:
