Living overseas, especially in a less developed country where it’s harder to come by the comforts of home, people start to get creative about making things themselves. Particularly food things. Some people pickle and home brew; yours truly has previously tried her hand at making bagels and growing mushrooms, both otherwise unavailable back in Conakry. Addis has better food availability in general, but there are still things lacking, gaps to try to fill. And one of those is cheese.
It’s not that there isn’t any cheese at all. There is a crumbly local cheese often served on injera with the rest of the traditional meal, but I tend to find it a bit redolent of sweaty gym socks for my personal taste. There is also Planet Cheese, a truly marvelous little shop not too far from my house that stocks some fresh cheeses and a variety of imports, though many come in frozen and lose a little in the texture department thereby. But there is one specific class of cheese that I have been 0 for 3 at posts so far: Mexican cheeses, the ideal taco toppers. So, when I found a kit that would teach me how to make my very own queso blanco (and several other types of fresh cheeses as well) I knew I had to have it.
Making fresh cheese is startlingly simple in concept; it’s just adding acid to hot milk. However, getting the exact flavor and consistency of cheese you’re looking for takes a little more nuance, some careful measuring, and close attention to the thermometer. I took a stab at queso blanco for my Texas Independence Day party and my first attempt came out, well, okay I guess. It tasted pretty good but was a little stickier and less crumbly than I had hoped. Subsequent tries have come out a little better, but still not quite scratching that itch. What I really want is cotija, that perfect salty creamy snack that squeaks on your teeth, but that’s a more complicated project I’ll have to work up to. Or, you know, buy some when I’m next in Texas.