No Way Jose Cuisine

This will depend on how much spoiled milk do you have, and the rest is how you would like to season it. it doesn’t have to be spicy either. I served  as quesadillas since is very popular in that way, but the requeson can stay in the fridge for up to 15 days and use it in many ways just like the queso fresco. It’s totally good and healthy, is sour but the milk separated itself without adding any acid like lime or vinegar like when you do queso fresco or ricotta, don’t be afraid, the only bad thing is that your house will stink a little while warming up the milk.This requeson smells strong and will be a little sour, but when you put it in a corn tortilla and fry it in oil, goes away and the requeson tastes sweet. You could crumble it on top of refried beans or in anything that you use queso fresco because is similar. If you wonder why the tomatoes on the side, helps with the heat if its spicy.

Requeson 

Make sure to fully open or make a big hole in the milk container to pour out the liquid and the curd to a pot, on medium to low heat, seasons with salt, bring it up to almost boiling, but you must take it off the heat right before it starts bubbling, always constantly and slowly, stirring with a wooden spoon.

When is off the heat is time to add the spicy element, grind it in the molcajete or a grinder. You can add fresh peppers too like jalapeno and even habanero, but a dried chili will help it last longer too. if you don’t like spicy just skip this step.

You need a bowl where you can fit in a strainer. Place a cheese cloth in the strainer and then pour the milk in, slowly try not to overflow it in case your strainer is smaller than the amount of milk. Help with a spatula or spoon to strain the liquid to a point that you could fold the cheese cloth to squish it, if you added spicy, use gloves while squishing. Squish as much as you can, put it back in the strainer, the cheese cloth should be folded as tight possible, and then add some weight on top, I used a small plate and my molcajete, you can use cans of food or whatever you have in your kitchen. Leave it out at room temperature for 2 hours, then check it out and, the more liquid comes out, the drier the requeson it will be, so you choose your favorite consistency, maybe you don’t need to squish it too much. But if you decide to keep draining it after the 2 hours, then you will have to put it in the fridge and let it drain in there. then put it on a small plate and inside a zip bag, and you can't keep it in the fridge for up to 15 days.

here is where you can season or add whatever you feel like, traditionally just onion and epazote is added, but you could do tomatoes, cilantro, peppers, or any other herb. you can also use dried epazote.

nowayjosecuisine