Cotija cheese, a salty, crumbly Mexican cheese made from cow’s milk, is a versatile ingredient that can add a unique depth of flavor to a variety of dishes. Aged for several months or even years, Cotija cheese develops a sharp, tangy flavor that is reminiscent of Parmesan, but with a slightly grainy texture. While it is often grated or crumbled over salads, soups, and tacos, Cotija cheese can also be used in a variety of other ways, such as in dips, sauces, and even desserts.
If you’re looking to add a little something extra to your next meal, Cotija cheese is a great option. It is a relatively inexpensive cheese that can be easily found at most grocery stores. And, with its long shelf life, Cotija cheese can be stored in the refrigerator for several months.
Cotija cheese is a good source of protein, calcium, and vitamin A. It is also a low-fat cheese, making it a healthy choice for people who are watching their weight.
With its unique flavor and versatility, Cotija cheese is a sure way to add a delicious touch to your next meal. So grab a block of Cotija cheese and start experimenting!
Cotija Cheese Recipe
Ingredients
- 1 gallon whole milk
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon rennet
Instructions
- Heat the milk in a large pot over medium heat until it reaches 105 degrees F (40 degrees C).
- Remove the pot from the heat and stir in the vinegar and salt. Let the mixture sit for 5 minutes, or until the curds have formed and separated from the whey.
- Line a colander with cheesecloth and pour the curds and whey into the colander. Let the whey drain for 30 minutes.
- Gather the ends of the cheesecloth and tie them together to form a bag. Hang the cheese bag in a cool, dry place for 2-3 hours, or until the cheese has reached the desired consistency.
- Crumble or grate the cheese and store it in an airtight container in the refrigerator.
Notes
Crumble Cotija cheese over pasta dishes. Use Cotija cheese in baked goods, such as cookies or muffins. Tips for Using Cotija Cheese For a stronger flavor, use aged Cotija cheese. If you don't have Cotija cheese, you can substitute Parmesan cheese or feta cheese. Cotija cheese can be salty, so use it sparingly to taste. Grate or crumble Cotija cheese just before using it for the best flavor.