Elote, Key Lime Pie, Cotija Cheese and Chili Powder

Ingredients

• 1.5 cup graham cracker crumbs (from about 10-12 full sheets)
• 0.25 cup granulated sugar
• 6 tbsp unsalted butter (melted)
• 4 pcs large egg yolks (save whites for meringue if desired)
• 14 oz sweetened condensed milk (one can)
• 0.67 cup key lime juice (freshly squeezed is highly recommended)
• 1 tbsp key lime zest (finely grated)
• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar (sifted)
• 0.5 tsp vanilla extract
• 1 pcs lime wheels (for garnish, optional)

Instructions

1. 1

   Prepare the Crust

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
   • Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2. 2

   Make the Filling

   • In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
   • Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
   • Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3. 3

   Bake the Pie

   • Pour the filling into the completely cooled graham cracker crust and spread evenly.

Ingredients

• 1 gallon Whole Milk (Must not be ultra-pasteurized (UHT))
• 0.25 tsp Mesophilic Direct-Set Culture (A starter culture for cheese)
• 0.5 tsp Calcium Chloride (Helps firm up the curd, especially with pasteurized milk)
• 0.5 tsp Liquid Animal Rennet (Use single-strength rennet)
• 0.5 cup Cool Non-Chlorinated Water (Used to dilute calcium chloride and rennet)
• 2 tbsp Non-Iodized Salt (Cheese salt or kosher salt works best)

Instructions

1. 1

   Sanitize Equipment & Prepare Ingredients

   • Before starting, thoroughly wash and sanitize a large stockpot, long-handled spoon, thermometer, long knife, colander, cheesecloth, and your cheese press. This prevents contamination.
   • In a small bowl, dilute the 1/2 tsp of calcium chloride in 1/4 cup of cool, non-chlorinated water. Set aside.
   • In a separate small bowl, dilute the 1/2 tsp of liquid rennet in the remaining 1/4 cup of cool, non-chlorinated water. Set aside. Do this just before you need to add it.
2. 2

   Heat and Culture the Milk (Approx. 75 minutes)

   • Pour the gallon of milk into the sanitized stockpot. Attach a thermometer to the side.
   • Gently heat the milk on medium-low to 90°F (32°C), stirring occasionally to prevent scorching. This should take about 15-20 minutes.
   • Once at 90°F, turn off the heat. Sprinkle the mesophilic culture over the milk's surface and let it rehydrate for 2-3 minutes.
   • Stir the culture into the milk using an up-and-down motion for 1 minute to ensure it's fully incorporated.
   • Stir in the diluted calcium chloride solution.
   • Cover the pot and let the milk ripen for 1 hour. Try to maintain the temperature around 90°F (a warm spot in the kitchen or a pre-warmed oven turned off works well).
3. 3

   Set the Curd (Approx. 60 minutes)

   • Gently stir the diluted rennet solution into the milk for 1 minute using an up-and-down motion.
   • Immediately cover the pot and let it sit completely undisturbed for 45 to 60 minutes.
   • Check for a 'clean break' by inserting a clean knife or thermometer into the curd at an angle and lifting straight up. If the curd splits cleanly and the whey that fills the gap is clear, it's ready. If it's soft or milky, wait another 10-15 minutes.
4. 4

   Cut and Cook the Curds (Approx. 70 minutes)

   • Using a long knife that reaches the bottom of the pot, cut the curd into 1/2-inch cubes. Make vertical cuts first, then turn the pot 90 degrees and repeat. Finally, hold the knife at a 45-degree angle to make diagonal cuts.
   • Let the cut curds rest and heal for 5 minutes.
   • Very slowly, heat the curds to 100°F (38°C) over the next 30 minutes. Stir gently with a slotted spoon every 5 minutes to prevent the curds from matting together.
   • Once the temperature reaches 100°F, hold it there for another 30 minutes, stirring occasionally. The curds will shrink, firm up, and expel more whey.
5. 5

   Drain and Salt the Curds (Approx. 30 minutes)

   • Turn off the heat and let the curds settle to the bottom of the pot for 10 minutes.
   • Carefully pour off the whey. You can save the whey for baking or other uses.
   • Line a colander with cheesecloth and transfer the curds into it. Let them drain for 15-20 minutes.
   • Transfer the drained curds to a large bowl. Break up any large clumps with your fingers and thoroughly mix in the 2 tablespoons of non-iodized salt.
6. 6

   Press the Cheese (Approx. 12.5 hours)

   • Line your cheese press mold with a damp piece of cheesecloth, ensuring it's smooth.
   • Carefully pack the salted curds into the mold.
   • Press at 10 lbs of pressure for 20 minutes.
   • Remove the cheese from the press, carefully unwrap it, flip it over, re-wrap it smoothly, and place it back in the press.
   • Press at 20 lbs of pressure for 20 minutes.
   • Repeat the flipping and re-wrapping process one more time. Press at 40-50 lbs of pressure for 12 hours.
7. 7

   Air-Dry and Age the Cheese (30+ days)

   • After pressing, unwrap the cheese. It should be a firm, consolidated wheel. Pat it dry with a clean paper towel.
   • Place the cheese on a sanitized cheese mat in a cool (50-60°F / 10-15°C), well-ventilated area. Air-dry for 2-4 days, flipping it twice daily, until the surface is completely dry to the touch.
   • Transfer the cheese to an aging environment (like a wine fridge or a dedicated 'cheese cave') at 55°F (13°C) with 80-85% humidity.
   • Age for a minimum of 30 days for a mild flavor, or 60-90 days for a sharper, more traditional Cotija. Flip the cheese every 2-3 days to ensure even aging.

Ingredients

• 0.5 cup Sweet Paprika (Forms the base of the blend with a mild, sweet flavor.)
• 2 tbsp Cayenne Pepper (Adjust to taste; use 1 tbsp for mild or 3 tbsp for extra hot.)
• 2 tbsp Ground Cumin (Provides a warm, earthy flavor.)
• 2 tbsp Mexican Oregano (More citrusy and earthy than Mediterranean oregano.)
• 1 tbsp Garlic Powder (Adds a savory, aromatic depth.)
• 1 tbsp Onion Powder (Contributes a subtle, sweet onion flavor.)
• 1 tsp Salt (Optional, can be omitted for a sodium-free blend.)
• 1 tsp Black Pepper (Freshly ground is recommended for the best flavor.)

Instructions

1. 1

   Measure and combine all the spices in a small bowl or a jar with a tight-fitting lid.

   • Carefully measure the sweet paprika, cayenne pepper, ground cumin, Mexican oregano, garlic powder, onion powder, salt, and black pepper.
   • Add all measured spices into your chosen container.
2. 2

   Whisk or shake the mixture until it is thoroughly combined and uniform in color.

   • If using a bowl, use a small whisk or a fork to mix the spices together, breaking up any small clumps.
   • If using a jar, secure the lid tightly and shake vigorously for 30-60 seconds until the blend is homogenous.
   • Visually inspect the powder to ensure there are no streaks of individual spices.
3. 3

   Your homemade chili powder is ready. Use it immediately or store it for later.

   • Transfer the chili powder to a clean, dry, airtight container (a small glass jar works best).
   • Label the container with the name and date.
   • Store in a cool, dark place like a pantry or spice cabinet.