How to Make Delicious Bolivian Cheese: A Step-by-Step Guide

How to Make Delicious Bolivian Cheese: A Step-by-Step Guide Bolivian cheese, especially varieties like queso fresco and queso de capa, is a staple in the country’s rich culinary traditions. With its creamy texture and mild flavor, it can elevate any dish. Making your own Bolivian cheese at home is a fun and rewarding process. Here's a simple guide on how to make delicious Bolivian cheese from scratch. Ingredients: 2 liters of whole milk (preferably raw or unpasteurized) 2 tablespoons of white vinegar or lemon juice Salt (to taste) Step 1: Heating the Milk Pour the milk into a large pot and heat it slowly over medium heat. Stir occasionally to prevent it from burning. The milk should reach about 85°C (185°F). This temperature helps in the coagulation process. Step 2: Adding Acid Once the milk is heated, add the vinegar or lemon juice to help curdle the milk. Stir gently and let the milk sit for 10–15 minutes. You'll notice the curds (solid) separating from the whey (liquid). Step 3: Draining the Curds Using a cheesecloth or a fine mesh strainer, carefully drain the curds from the whey. You can save the whey for other uses, like baking or soups. Step 4: Shaping the Cheese After draining, place the curds into a mold or cheesecloth and press gently to form a block or round shape. Leave it to drain for a few more hours to achieve the desired texture. Step 5: Salting Once the cheese is firm, sprinkle it with salt for flavor. You can also let it rest in a brine solution if you prefer a saltier taste. After a few hours of resting, your homemade Bolivian cheese is ready to enjoy! It’s perfect for grilling, melting, or eating fresh with bread.