Queso Fresco
Queso Fresco
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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 so I look forward to making this and will make a report after I make as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Servings Prep Time
2 cups cheese 2 minutes
Queso Fresco
Yum
Votes: 0
Rating: 0
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 so I look forward to making this and will make a report after I make as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Servings Prep Time
2 cups cheese 2 minutes
Ingredients
Servings: cups cheese
Instructions
  1. In a large pot, add the milk, buttermilk, and cream, stir to combine. Heat the milk, you are looking for 88 C (190 F), if no thermometer, heat the milk until you see bubbles on the sides and 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.
  3. When cooled, pour the mixture into a colander line with 2-3 layers of cheesecloth, place colander on another pot, allow to drain for about an hour. Let this sit in the colander for an hour or so.
  4. When the cheese has cooled enough to handle, lift up the edges of the cheesecloth and twist into a ball and tie firmly, hang this above the sink or just leave the ball sit in the colander to drain for another hour.
  5. You can press this if draining in the colander, just flatten it down a bit, place a small plate on top and add some canned goods on top of the plate.
  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 isĀ 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
You:
Rate this recipe!
Print Recipe
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.