This is basically a Queso Blanco, but made with rennet.
- 2.5 liters (0.66 gallons) each buttermilk and full-fat milk
- 5 drops rennet
- 1-2 tablespoons cooled, boiled water
Pour both milks into a large pan and allow to attain room temperature. Using a bain marie, slowly heat to 34ºC (89.6ºF). Once it has attained this temperature, add the reent and mix well. Leave for 60 minutes to set, then cut the curd into 2cm cubes.
Raise the temperature to 40ºC (104ºF) and leave the curds for 15 minutes to cook. Drain them into a colander lined with cheesecloth. Twist the cheesecloth so that the curds form a ball and squeeze out the whey.
Open the cloth and break the curds, then add 1% salt by weight: this will bring out more whey. Roll the cheese into a ball and store in the fridge or shape it using a cheese mold like the image pictured to the side, until ready to use.