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Learn to make authentic, crumbly Cotija cheese at home. This salty, aged Mexican cheese is perfect for crumbling over tacos, salads, and elote. This recipe requires patience and precision, but the rewarding, robust flavor is well worth the effort.
For 16 servings
Sanitize Equipment & Prepare Ingredients
Heat and Culture the Milk (Approx. 75 minutes)
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Learn to make authentic, crumbly Cotija cheese at home. This salty, aged Mexican cheese is perfect for crumbling over tacos, salads, and elote. This recipe requires patience and precision, but the rewarding, robust flavor is well worth the effort.
This mexican recipe takes 1015 minutes to prepare and yields 16 servings. At 149.09 calories per serving with 8.02g of protein, it's a advanced recipe perfect for .
Set the Curd (Approx. 60 minutes)
Cut and Cook the Curds (Approx. 70 minutes)
Drain and Salt the Curds (Approx. 30 minutes)
Press the Cheese (Approx. 12.5 hours)
Air-Dry and Age the Cheese (30+ days)
For a sharper, more piquant flavor reminiscent of some artisanal varieties, add 1/8 tsp of lipase powder to the milk at the same time as the culture.
Mix 1 teaspoon of finely crushed dried chili flakes (like chile de árbol) into the curds along with the salt before pressing for a spicy kick.
While traditionally made with cow's milk, you can experiment with using part goat's milk (up to 25%) for a tangier flavor profile.
Cotija cheese is an excellent source of calcium, a mineral essential for building and maintaining strong bones and teeth.
As a dairy product, Cotija provides high-quality protein necessary for muscle repair, immune function, and overall body maintenance.
The fermentation and aging process can introduce beneficial bacteria (probiotics) that support a healthy gut microbiome and aid in digestion.
A 1-ounce (28g) serving of homemade Cotija cheese contains approximately 100-110 calories, primarily from fat and protein.
In moderation, Cotija cheese can be part of a healthy diet. It's a good source of calcium and protein. However, it is high in sodium and saturated fat, so it should be consumed mindfully, especially by those monitoring their salt intake.
A clean break is the point when the milk has fully coagulated into a solid curd. To test for it, you insert a knife or thermometer into the curd at an angle and lift. If it splits cleanly with sharp edges and clear whey fills the gap, you have a clean break. If the split is mushy or the whey is milky, the curd needs more time to set.
Traditional Cotija is made from cow's milk. While you can make a similar style of cheese with goat's milk, the flavor and texture will be different, likely tangier and softer. For a first attempt, it's best to stick with cow's milk.
You can create a makeshift press. Use a food-safe can or container with holes punched in the bottom for drainage as a mold. Place a follower (a lid or plate that fits inside) on top of the curds and stack heavy, stable weights on it, such as cans of food, jugs of water, or hand weights, to achieve the required pressure.
Bitterness in aged cheese can be caused by several factors: using too much rennet, the milk ripening for too long, or contamination from unclean equipment. Precise measurements and impeccable sanitation are key to avoiding off-flavors.