How to Make Authentic Cotija Cheese at Home with a Booneve Cheese Press

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Learn how to create the beloved Mexican staple cheese, Cotija, in your own kitchen using the professional-grade Booneve Cheese Press. This step-by-step guide will walk you through crafting both fresh and aged versions of this flavorful cheese.

What is Cotija Cheese?

Cotija cheese, named after the town of Cotija in Michoacán, Mexico, is a Hispanic-style cheese known for its firm texture, salty flavor, and excellent crumbling properties. Often called the “Parmesan of Mexico,” Cotija comes in two main varieties:

  • Fresh Cotija (Queso Cotija Fresco): Soft, moist, and milder in flavor
  • Aged Cotija (Queso Cotija Añejo): Dry, crumbly, and more intensely flavored

This versatile cheese is perfect for topping tacos, enchiladas, salads, soups, and many other dishes. With your Booneve Cheese Press and this guide, you’ll be able to create authentic Cotija cheese in your own kitchen.

Equipment Needed for Homemade Cotija Cheese

Before starting your Cotija cheese-making adventure, gather these essential tools:

  • Booneve Cheese Press – Critical for achieving the proper texture and moisture content
  • 5-gallon stainless steel pot
  • Accurate digital thermometer
  • Long knife or curd cutter
  • Cheesecloth
  • Large colander
  • Measuring spoons
  • pH strips (optional but helpful)

Ingredients for a 2-pound (900g) Wheel of Cotija

  • 2 gallons (7.5 liters) whole cow’s milk (raw milk is traditional, but pasteurized works well)
  • 1/4 teaspoon thermophilic culture (or 1/8 cup yogurt with live cultures as an alternative)
  • 1/2 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water (if using pasteurized milk)
  • 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
  • 3-4 tablespoons kosher salt or sea salt (non-iodized)
  • Additional salt for dry salting or brine

Step-by-Step Cotija Cheese Making Process

Day 1: Creating the Cheese Base

Step 1: Prepare the Milk (30 minutes)

  1. Pour your milk into the stainless steel pot
  2. Heat gradually to 90°F (32°C)
  3. If using pasteurized milk, add diluted calcium chloride while stirring gently

Step 2: Culture Addition (45 minutes)

  1. Add thermophilic culture or yogurt to the warmed milk
  2. Stir thoroughly with gentle up-and-down motions
  3. Cover and maintain temperature at 90°F (32°C) for 45 minutes
  4. This ripening period allows the culture to begin developing acidity

Step 3: Rennet Addition (40 minutes)

  1. Add the diluted rennet while stirring gently
  2. Stir for only 1 minute using top-to-bottom motions
  3. Cover and keep at 90°F (32°C) for 40 minutes
  4. Check for a clean break before proceeding (the curd should split cleanly when cut)

Step 4: Cutting the Curd (15 minutes)

  1. Using a long knife, cut the curd into 1/4-inch (0.6 cm) cubes
  2. Cut first in a grid pattern, then at angles to create even cubes
  3. Work slowly and methodically for consistent curd size
  4. Let rest for 5 minutes after cutting

Step 5: Cooking the Curds (30 minutes)

  1. Gradually raise the temperature to 100°F (38°C) over 30 minutes
  2. Stir gently but continuously to prevent curds from matting
  3. The slow heating helps expel more whey from the curds

Step 6: Drain and Salt (20 minutes)

  1. Line a colander with cheesecloth
  2. Pour the curds into the colander
  3. Allow to drain for 10 minutes
  4. Return curds to the pot (without whey) and mix in 3 tablespoons of salt
  5. Stir gently to distribute salt evenly

Using Your Booneve Cheese Press for Cotija

Step 7: First Pressing (2 hours)

  1. Line the perforated cylinder of your Booneve press with cheesecloth
  2. Transfer the salted curds to the press, filling it evenly
  3. Fold the cheesecloth neatly over the top of the curds
  4. Place the wooden follower on top
  5. Assemble the press, inserting the threaded rods through the base and upper frame
  6. Add the springs and tighten the wing nuts to apply medium pressure
  7. Press for 2 hours at room temperature
  8. Place a container beneath to catch expelled whey

Step 8: Flip and Second Pressing (12 hours)

  1. Remove the cheese from your Booneve press
  2. Unwrap, flip, and rewrap in fresh cheesecloth
  3. Return to the press
  4. Apply firm pressure by tightening the wing nuts to compress the springs significantly
  5. Press for 12 hours (overnight)
  6. The Siberian pine components of the Booneve press provide stability throughout this critical pressing phase

For Fresh Cotija (Queso Cotija Fresco)

Step 9: Salt Cure (24 hours)

  1. Remove cheese from the press and unwrap
  2. Rub entire surface with kosher or sea salt
  3. Place on a clean surface in a cool environment (50-55°F/10-13°C)
  4. Turn twice during this period, applying more salt as needed

Step 10: Ready to Use

  1. After the salt cure, your fresh Cotija is ready to use
  2. Refrigerate in an airtight container
  3. Use within 1-2 weeks
  4. Enjoy its soft, moist texture and mildly salty flavor

For Aged Cotija (Queso Cotija Añejo)

Step 9: Salt Cure (48 hours)

  1. Follow the same process as fresh Cotija but extend to 48 hours
  2. Apply salt more generously
  3. Turn three times during this period, reapplying salt each time

Step 10: Air Drying (3-4 days)

  1. Place the salted cheese on a clean mat or wooden board
  2. Store in a cool, dry place with good air circulation
  3. Turn daily
  4. A thin rind will begin to form

Step 11: Aging (3+ months)

  1. Transfer to a cheese aging box or container that allows some air flow
  2. Age in a cool environment (50-55°F/10-13°C) with moderate humidity (70-75%)
  3. Turn weekly
  4. The longer it ages (up to 12 months), the more intense the flavor becomes
  5. The perfect firmness achieved with your Booneve press contributes to ideal aging conditions

Troubleshooting Your Cotija Cheese

Cheese Too Moist

  • Likely cause: Insufficient pressing or draining
  • Solution: Increase pressing time with your Booneve press
  • For current batch: Allow longer air drying before use

Cheese Too Dry or Crumbly

  • Likely cause: Excessive pressing or higher cooking temperature
  • Solution: Reduce pressing pressure or cooking temperature in future batches
  • For current batch: Use sooner rather than aging longer

Uneven Texture

  • Likely cause: Inconsistent curd size or uneven pressing
  • Solution: Cut curds more uniformly and ensure level placement in your Booneve press
  • Verify even tightening of the wing nuts on both sides of the press

Why the Booneve Cheese Press Makes Superior Cotija

The Booneve Cheese Press’s design is particularly well-suited for making Cotija cheese for several reasons:

  1. Consistent Pressure: The calibrated spring system provides the steady, even pressure needed to achieve Cotija’s characteristic texture
  2. Excellent Drainage: The stainless steel components allow optimal whey expulsion—critical for developing the proper moisture content
  3. Adjustable Compression: Allows you to customize pressure for both fresh and aged varieties
  4. Durable Construction: The premium Siberian pine and stainless steel construction ensures stability throughout the pressing process

Using Your Homemade Cotija Cheese

Fresh Cotija works beautifully as a topping for:

  • Tacos and enchiladas
  • Mexican street corn (elote)
  • Beans and rice dishes
  • Soups and salads

Aged Cotija is perfect for:

  • Grating over finished dishes
  • Adding to casseroles
  • Incorporating into breads and biscuits
  • Creating authentic Mexican flavor in any dish

Conclusion

Creating authentic Cotija cheese at home is a rewarding process that connects you to the rich culinary traditions of Mexico. While commercial versions are available, nothing compares to the satisfaction of crafting your own Cotija using traditional methods and quality equipment like the Booneve Cheese Press.

With practice, patience, and your reliable Booneve press, you’ll soon be creating Cotija cheese that rivals any store-bought variety—adding authentic flavor to your Mexican-inspired dishes and impressing friends and family with your cheesemaking skills.

Have you tried making other Mexican cheeses with your Booneve press? Share your experiences in the comments below!

FAQs About Making Cotija Cheese at Home

Can I use store-bought milk to make Cotija cheese?

Yes, though raw milk is traditional, you can use pasteurized whole milk with the addition of calcium chloride to help with proper curd formation.

How long will homemade Cotija cheese last?

Fresh Cotija will last 1-2 weeks refrigerated in an airtight container. Aged Cotija can last 6-12 months when properly stored.

Can I make Cotija with goat’s milk?

While cow’s milk is traditional, you can experiment with goat’s milk for a different flavor profile. The Booneve press works equally well with curds from any milk type.

What’s the difference between Cotija and Queso Fresco?

While similar, Cotija is typically saltier and becomes much firmer when aged. Queso fresco remains softer and more moist.

Do I need a cheese cave to age Cotija?

No, but you do need a cool, moderately humid environment. A dedicated refrigerator with humidity control can work well.

[This post contains step-by-step instructions for making authentic Cotija cheese using the Booneve Cheese Press, a premium cheese-making tool crafted from Siberian pine and stainless steel components.]

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