Tetilla Recipe

Cheese Making Process

1. 1

   Heat the Milk

   In a large pot, gently heat the cow's milk over low heat until it reaches a temperature of 32°C (90°F). Stir occasionally to prevent scorching.

2. 2

   Add Cheese Cultures

   Once the milk reaches the desired temperature, sprinkle the cheese cultures over the surface. Let sit for 5 minutes to allow the cultures to rehydrate, then stir gently to incorporate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add the diluted rennet to the milk, stirring gently for about 30 seconds, then stop stirring. Allow the milk to set undisturbed for 30-45 minutes, or until a clean break is formed.

4. 4

   Cut the Curd

   Once a clean break is achieved, cut the curd into small cubes (about 1-2 cm) using a long knife. Let the curds sit for 5-10 minutes.

5. 5

   Cook the Curds

   Gently heat the curds to 38°C (100°F) over 20-30 minutes, stirring gently to prevent them from clumping together. This helps expel whey and firm up the curds.

6. 6

   Drain the Curds

   Once the curds are firm, pour them into a colander lined with cheesecloth. Let drain for about 5-10 minutes, then gather the corners of the cheesecloth and tie them together to form a pouch.

7. 7

   Press the Cheese

   Place the cheese pouch into a cheese mold and apply weight to press the curds into shape. Press for 1-2 hours, then remove from the mold.

8. 8

   Salting

   Rub salt all over the surface of the cheese. Alternatively, you can brine the cheese in a salt solution for 1-2 hours.

9. 9

   Aging

   Place the cheese in a controlled environment (ideally at 10-12°C or 50-54°F and 85% humidity) for 15-20 days to allow for aging. Turn the cheese every few days to ensure even aging.