Queso Fresco
Queso Fresco
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Rating: 5
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Queso Fresco
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Ingredients
Servings: cups cheese
Instructions
  1. In a large pot, add the milk, buttermilk, and cream, stir to combine. Heat the milk on low heat only, target temp is 88 C (190 F), if no thermometer, heat the milk until you see bubbles on the sides and top, remove from heat.
  2. After removing from the heat, gently stir the milk and slowly add the vinegar, once the vinegar is added, stop stirring and allow the milk to cool, about 30 minutes. It will curdle before your eyes. I took this photo 5 minutes after I added the vinegar.
  3. Line a strainer with 2-3 layers of cheesecloth. You can see in this photo I am just using a plastic strainer basket with the cheesecloth added. Place the strainer on a large deep pot.
  4. When cooled, pour the mixture into the cheesecloth, allow to drain for about an hour. Let this sit in the colander for an hour or so. Looking very much like cottage cheese.
  5. When the cheese has drained well, fold over the edges of the cheesecloth on all sides to cover the center. Place a flat plate (I used an upside down trivet on the cheesecloth and place some canned goods on it to press the cheese. Press like this for 2 or 3 hours until all of the whey is drained. You don't get a lot more whey but the pressing really helps.
  6. When all of the whey has drained, remove remove from the cheesecloth and store in the fridge in an airtight container. Use within 2-3 days.
  7. Use the whey in place of water for baking or cooking, water plants with it, or give to pets to drink.
Recipe Notes

Lower cost than buying from a store in Thailand.

Shortcut: Buttermilk.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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Votes: 0
Rating: 0
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.