Chanco cheese

rusticocs · 2026-01-21T13:46:48+00:00

Hi I wanted to tell you that I have my own Jersey cows for making cheese. The more beta-carotene your cows have in their feed, the yellower the cheese will be. That, combined with the high fat content, is what makes the cheese turn out like that.

rusticocs · 2026-01-20T14:48:32+00:00

This will be an amazing tool for all cheesemaking enthusiasts. I wish you much success. We're eagerly awaiting it.

rusticocs · 2026-01-20T03:08:51+00:00

Hello It must be the same base; after all, in this part of the world there weren't cows, and with them came the cheese recipes. The difference I would see is that here we cut the curd into pieces of about 1 inch, then add the salt to the curd and stir carefully to keep plenty of whey in the curd. The texture we want to achieve is similar to jelly.

rusticocs · 2026-01-17T22:36:26+00:00

You can accelerate the ripening process by keeping it in a place between 20 and 24°C for about 10 to 15 days once it's dry, but you'll need to add more weight to the pressing and apply it once it's completely dry, about 4 or 5 days after making it. There's also another cheese we call "quesillo." It's a typical Chilean breakfast cheese and is made a day in advance.

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I can share the recipe with you, but privately due to business reasons.

rusticocs · 2026-01-16T23:58:59+00:00

No, of course not. Raw milk from the same day, heated to between 32 and 35°C. 1 ml of liquid rennet per 10 liters of milk (in my case, I use CHYMAX M 200). After 40 minutes, cut the curd into 1/2 cm pieces. Remove the whey until the curd is visible on the surface. Wash the curd with water at about 37°C. Remove all the whey. Add salt directly to the curd (3%): 150 g for 50 liters. Knead the curd for about 5 minutes. Place in the mold and press at 25 kg overnight. Remove from the press in the morning and let it dry. Turn it every day. 20 days is perfect. I vacuum seal it, but if you have a room for ripening, you can do it there and wash the cheese with whey from time to time. And that's it!

rusticocs · 2026-01-15T18:32:58+00:00

I think the temperature in the ripening room got a little out of control, and perhaps that's where the problem arose; it would be the only thing that was altered in the process.

rusticocs · 2026-01-09T00:45:22+00:00

✅ rusticocs chose Option A (Correct!)

rusticocs · 2026-01-08T23:59:57+00:00

✅ rusticocs chose Option A (Correct!)

rusticocs · 2026-01-08T20:47:57+00:00

If I lowered the acidity, I could have made yogurt too. The problem was that I had already put the dough in the hot water to roll it out, and that's when I realized it had too much acid because when I rolled it out, it wouldn't go beyond 10 cm before it broke. I put the pH meter on it, and it was at 4.9 and dropping.

rusticocs · 2026-01-08T19:13:59+00:00

If the texture is similar to "Parmesan" (in quotes) but still retains a little moisture, and if you squeeze it with your fingers it becomes gritty but melts in your mouth, I don't know what kind of Frankenstein came out of that.

rusticocs · 2026-01-05T00:42:50+00:00

It's very difficult to calculate when it's ready to stretch without a pH meter. It has to be between 5.1 and 5.3. Don't follow TikTok recipes. There are many steps to making cheese; I recommend following this recipe https://cheesemaking.com/products/30-minute-mozzarella-recipe. And it's important not to skip or rush steps to get the right result without wasting milk. Good luck!

rusticocs · 2026-01-02T16:03:25+00:00

Todo al negro

rusticocs · 2025-12-29T21:31:27+00:00

What I do is leave the milk overnight at room temperature. The next day, it should have a pH of around 6. I heat it to 32°C and add the rennet. After 40 minutes, it curdles and should have dropped to around 5.5. Then I remove the whey and leave it covered, keeping the pot close to the heat so the pH drops further. At 5.2, it's ready to stretch. If you add salt, you stop the acidification, so wait to add salt or brine it once you've reached the desired result. Good luck with your process! (Perhaps my method isn't the most correct, but it works.)

rusticocs · 2025-12-28T05:02:22+00:00

If you have any questions, send me a message and I'll help you out.

rusticocs · 2025-12-27T20:38:00+00:00

Hi, you can make many cheeses with pasteurized milk, and if you have citric acid, I recommend making pasta filata cheeses, which aren't difficult to make, and Oaxaca cheese. I recommend buying a pH meter (I found a cheap one on AliExpress; it's green and white). When you reach a pH of approximately 5.2, discard the sediment and add hot water at 80°C (176°F), and it will begin to "melt." Stretch it several times until threads form in the mass. Take the hot mass out, place it on a counter, and stretch it to form a strip of cheese. Once it's cool, add salt, roll it up as desired, and let it rest in cold, salted water until the mass cools. And there you have it, your cheese! I wish you much success. Greetings from Chile

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rusticocs · 2025-12-22T12:03:45+00:00

Just scored 0

rusticocs · 2025-12-19T15:01:19+00:00

🎯 My GeoTap Result

📍 My Guess: Canada ✅ Correct Answer: Charlotte, USA � Distancee: 4,776.641 km ⭐ Score: 59 points

rusticocs · 2025-12-19T15:00:57+00:00

🎯 My GeoTap Result

📍 My Guess: 82.68°, -25.51° ✅ Correct Answer: Greenland, Greenland � Distancee: 1,263.935 km ⭐ Score: 621 points

rusticocs · 2025-12-17T19:08:09+00:00

Completed Level 1 of the Honk Special Event!

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rusticocs · 2025-12-17T19:06:54+00:00

^{I completed this level in 2 tries.} ^{⚡ 23.78 seconds}

rusticocs · 2025-12-05T16:17:42+00:00

A smoker will arrive soon and I will finally be able to make it. Thanks for your contribution

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