How to make fresh cheese or quesillo - Pilar Hernández's Chilean Kitchen
If you're looking at this quesillo recipe and you're Chilean, hello, welcome. If you're Venezuelan and wondering, "What is this? I wanted a dessert recipe..." I'm sorry, but this recipe is for a homemade fresh cheese, which is sold everywhere in Chile and which we grew up eating.
- 1 gallon (3.8 Lt.) of 1% or 2% milk (in the USA) or 2 liters of whole milk plus 2 liters of skimmed milk (in Chile, do not use long life pasteurized high temperature UHT)
- 1 tablespoon of salt (add 1/4 teaspoon more if you like them salty)
- 1 rennet tablet, in the US it's called Junket Rennet, you can buy it in supermarkets or on Amazon (affiliate link)
- Large pot, I use the pasta pot
- Large colander
- Soup spoon
- Knife
- Fine weave fabric (affiliate link)
- Thermometer tip
- Whisk
- I use a plastic mold, 20 cm in diameter, similar to the one in the affiliate link.
- Tongs
- Pour the milk into a large pot and heat over medium-high heat until it reaches a temperature of 31-34 degrees C (91F). It's important to use a thermometer to monitor the temperature during the process. This is quick; it took 7 minutes on my stove, but it will depend on the heat source and the pot you use. Turn off the heat.
- Dissolve one rennet tablet in 1 tablespoon of water. Add the rennet and stir for 3 minutes. Let it rest, covered, without stirring, for 1 1/2 hours, until a small piece can be cleanly pulled from the surface with a knife. This indicates that it has set. The time may vary depending on the kitchen temperature; in winter it can take up to 2 hours or so.
- Cut the pot into 2 x 2 cm squares using a table knife, from top to bottom. Let it rest for another 15 minutes in the pot, gently shaking it every couple of minutes to release the whey. See the difference in the photos.
- Cover the colander with a loosely woven cheesecloth. Strain the curd and let it drain without shaking for 5 minutes, then lift it with the cloth, forming a ball to drain more liquid.
- Add the salt and stir gently. Again, form a ball with the cloth and gently squeeze it; you'll notice the cheese has already reduced significantly in volume. The process starts with 3.8 liters of milk, and I collected more than 2.5 liters of whey.
- Pour the curdled milk into a plastic mold with drainage holes and shape it accordingly. Place some weight on top (a couple of cans will do). Let it set in the refrigerator for at least 6 hours or overnight.
- The next day, unmold, cut, and serve. Keep refrigerated. It's normal for it to release more whey; drain it as needed. It will keep for 3-5 days refrigerated.
I can say without a doubt that quesillo is what I miss most about Chile, and although I've tried countless cheeses here in the US, none are the same. That's why I make it at home from time to time and enjoy it immensely. The recipe is a bit long, so if you have any questions, leave a comment. The ingredients are what I can find in the US (note that the rennet expires, so check the box or buy a new one).
Description
A must-have in Chilean homes.
It's important to sterilize all the utensils and the cloth beforehand; you can boil everything for 10 minutes in the same pot you'll use later to make the flan. Don't forget to sterilize:
