Make your own cheese.
How to make Queso Fresco Cheese Pasteurize your milk (recommended if you’re lucky enough to get raw milk.) Heat milk to 145F and hold for 30 min. Cool milk to …
Salsa over the years
The base recipe I’ve been using for years: 5lbs Ripe tomatoes, chopped. (Scalded and peeled)3 Mild green chiles, chopped1 Large sweet onion (yeah, just go ahead and chop everything)2 Medium …
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