Name: Cotija Cheese
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 16 servings
Cuisine: mexican
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)

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