The best things are simply made. They are the best because they require only a few ingredients and taste delicious and don’t require a lot of work. My kind of food.
Tomato Queso Fresco Salad
Start with making the Queso Fresco. Remember, I use raw goat’s milk. You can use any kind of milk that is not ultra pasteurized. Regular pasteurized is fine.
1. Heat 1/2 gallon of milk to 180 degrees. Remove from heat. Stir in 1/4 cup of distilled white vinegar until all the milk curdles. Pour the mixture through a piece of material that you have used to line a big bowl…I use flour sack cloth that I get in the dish towel section of almost any grocery store. Once the mixture is in the flour sack cloth lined bowl, tie the opposite corners of the cloth together in a tight knot. Repeat with the other two corners. Hang it from a cabinet door knob so the whey drips into the bowl. If you don’t have something to hang it from, you can just hold it up in the air for about 5-10 minutes while the whey drips out. Consider that your shoulder work out for the day.
When the whey drips only every 30 seconds or not at all, open up the cloth. Scoop some of the cheese out into a bowl. Press it into the bowl HARD. The bowl is your mold. Leave it there while you do the rest.
2. Now, thinly slice some tomatoes. I used about 5 smallish tomatoes. Spread those all over a plate.
3. Invert your cheese mold onto another plate. Hopefully the cheese will fall out in one piece. If it sticks in the bowl, you’ll need to gently loosen it from the sides with a butter knife, then invert it.
4. Place the cheese on top of the tomato.
5. Drizzle a good olive oil over the top.
6. Drizzle balsamic vinegar over the top.
7. Sprinkle with sea salt (or kosher) and cracked black pepper.
Note: If the making the cheese part seems hard, it’s not. After you do it once, you’ll understand the process and it’ll only take you 10-15 minutes total. Promise.
– The Goat Cheese Lady