A complete, step-by-step recipe for Oaxaca cheese. 100% Mexican 🇲🇽
In my last post, many people were interested in what the process was like, and here it is today.
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Note:
Since this is a 100% artisanal process, we do not pasteurize the milk, as that would take a long time and require the use of lactic acid bacteria or organic acids; to save time, we use organic acids and then let the natural acidification process continue.
Let’s remember that the production of a cheese from the pasta filata family is a complex process of de-calcifying the casein in milk, carried out in several ways, including:
- Natural acidification
- Induced acidification (using lactic acid bacteria)
- Complete acidification (using organic acids)
All of the above methods serve to denature the available protein as well as develop aroma and flavor; and once the appropriate pH is reached, chymosin must be added.
The process are the same to any way of acidication, the difference between each way in the speed of acidification and development of favor.
First Step:
Filter the milk to remove any foreign objects, so we can keep the milk clean.
Second Step:
We must adjust the pH using organic acids to a pH of 5.6–5.65 (acidification should be done when the milk is cold, around 15°C, since higher temperatures will cause protein precipitation).
In my case, I use citric acid diluted 10 times with water.
Third Step:
Heat the milk to a temperature of 37–38°C and add 0.02% calcium (based on the milk, dissolved in water); finally, add the chymosin and let it curdle for 20–30 minutes.
Four Step:
We cut the curd with a curd knife and let the whey drain off; we begin the heating stage, bringing the temperature to 40–42°C while gradually draining off the whey. We stop once the curd is covered with whey and let the acidification continue.
Last Step:
When the curd reaches a pH of 5.2–5.1, it’s time to melt it by adding water at 80–90°C while kneading.
Cool it in cold water, then sprinkle salt on top.