Cotija Cabra

Cotija - a burrito's best friend.

Cotija is a hard cheese traditionally made with cow milk. Although everything is better with goat milk (according to Feta), this recipe for cotija can be made with cow milk.

For a step-by-step guide with pictures, see this page, or continue below for the recipe:

2 L goat milk

1 T yogurt

1/8 t rennet, in 1 T water

1/2 to 1 T salt (to taste)

Heat milk to 86°F, add yogurt, ripen one hour. Add rennet to water, rest while the milk ripens.

After an hour, add rennet to milk, whisk. Rest at about 86°F for 45 minutes.

Cut curds into quarter-inch squares, rest 10 minutes, then stir gently.

Slowly heat the curds and whey to 95°F - this should take about 20 minutes. Rest five minutes.

Drain curds.

Hold curds at 95°F for 10 minutes, stirring occasionally. Drain off any whey that is expelled from the curds during this time.

Stir in salt.

Place curds into a cheese-cloth-lined mold, then press:

- 2.25 kg for 10 minutes, flip cheese, press another 10 minutes with the same weight

- 4.5 kg for 60 minutes

- 7.5 kg for 12 hours

While the cheese is pressing, prepare a brine of 1 1/2 C salt and 1 quart (about 1 liter) water.

Remove from press, and soak in cold brine overnight. Age in a cool, dry cupboard for two weeks.

Serve grated over slow-cooked pulled pork and black beans.

Thanksgiving: A murder mystery

The accused, Trusty Sidekick, with one of the victim's
siblings, in happier times.

The trial of the dog accused of killing turkey chick De Ceased began in Fiveacres Court today. Trusty Sidekick was released on bail after her arrest last week on suspicion of murder, having being caught carrying a lifeless and wounded De Ceased in her mouth.

The prosecution allege that Sidekick, suspected to be a prospect in the Mongrel Mob, was put up to the killing by convicted murderer Lecter.

After Sidekick and her legal team entered a not guilty plea, an outburst of fowl language saw parents of the victim, Tiff and Bob Turkey, removed from the dock.

Sidekick's legal team claim that De Ceased was the victim of neglect by his parents, and pointed to the De Licious debacle, the disappearance of the victim's sibling, and the fact that Chicken and Young Fowl Services (CYF) had already removed 20 newly-hatched chicks from Tiff and Bob's care prior to the incident.

Sidekick gave evidence that she had heard the cries of an injured turkey chick in the neighboring paddock, and had found De Ceased, apparently abandoned and badly wounded. Sidekick stated that she gently gathered the young turkey in her mouth and rushed him to Fiveacres to seek medical attention. Despite her dogged efforts, De Ceased died in Sidekick's mouth before she reached the boundary fence.

An egg-spert for-hen-sic investigator testified that De Ceased's wounds were consistent with puncture marks caused by teeth, but that the teeth could have been those of a cat, rat, stoat or dog.

The prosecution today issued a statement that the defense's argument was merely a cheep shot at grieving parents. The trial continues next week.

Halloumi

Halloumi, with good friends Greek salad and
lemon-garlic dressing

(and a bit of ricotta)

4 L goat milk
1 t rennet dissolved in 1 t water
10 T salt

1. Heat milk to 95°F (35°C).
2. Add the rennet dissolved in water, and whisk in. Cover and leave to sit 1 hour, or until a clean break is achieved.
3. Cut the curds into 1" squares, and rest 10 minutes.
4. Spoon the curds out to drain in a cheesecloth - retain the whey (you'll need it all). Leave the curds to hang for 24 hours.
5. Meanwhile, combine 4 C whey with the salt, and refrigerate - this makes your brine. Refrigerate the rest of the whey - you'll need it for cooking your curds.
6. After the curds have hung for 24 hours, cut them into chunks. We cut our curds into four, giving us chunks 1" thick.
7. Heat the whey to 194°F (90°C) - watch the temperature closely, and don't exceed 203°F (95°C). As the whey heats, ricotta will start to form on the surface. You can skim this off and put aside - or ignore it (it makes only a small amount, which annoys Mr Farmer, but it is very tasty).
8. Cook the curds in the whey for 30 minutes, watching the temperature closely. The chunks of curd should be almost spongy after cooking.
9. Remove the curds from the whey, drain until cool, then add to brine. Leave 24 hours, to let the flavor develop.
10. Give a treat to the generous goat who provided you with the milk.