Dominican Queso Crema is a soft, creamy cheese prized for its rich texture and tangy flavor. This guide is designed for dairy professionals seeking to master its production. By following these precise steps, including accurate temperature controls in Celsius and Fahrenheit, you’ll achieve consistent, high-quality results. Let’s dive into the process of crafting authentic Dominican Queso Crema.

Why Dominican Queso Crema?

Queso Crema is a staple in Dominican cuisine, valued for its versatility in both savory and sweet dishes. Its production requires careful attention to temperature and coagulation, making it an excellent challenge for dairy experts. This guide ensures your process aligns with industry standards, delivering a product that meets professional expectations.

Equipment and Ingredients

Before starting, gather the following:

• High-quality whole milk (pasteurized or raw, depending on regulations)
• Food-grade acetic acid (vinegar or diluted acetic acid solution)
• Stainless steel pot with a thermometer
• Cheese molds for shaping
• Cheesecloth or fine mesh strainer
• Stirring utensils (stainless steel or food-safe plastic)

Ensure all equipment is sanitized to prevent contamination, a critical step for professional dairy production.

Step-by-Step Process for Making Dominican Queso Crema

Follow these steps for optimal results. Each phase is optimized for precision and scalability in a professional setting.

Step 1: Heat the Milk

Pour the milk into a stainless steel pot and heat it to a temperature range of 85–95°C (185–203°F). Maintain this temperature for 10–15 minutes, stirring occasionally to prevent scorching. This step ensures proper pasteurization (if using raw milk) and prepares the milk for coagulation. Use a calibrated thermometer for accuracy, as temperature control is critical for texture and yield.

Step 2: Add Coagulant

Once the 10 -15 minutes have passed, remove it from heat. Slowly add food-grade acetic acid or vinegar (typically 1–2% of the milk volume, depending on strength). Stir gently for 1–2 minutes to distribute the coagulant evenly. The milk will begin to curdle, forming soft curds. This step requires precision to avoid over-acidification, which can affect flavor and texture.

Step 3: Let the Curds Rest

Allow the curdled milk to rest undisturbed for 15–30 minutes. During this time, the curds will fully separate from the whey, forming a cohesive mass. Cover the pot to maintain warmth and ensure consistent curd formation. This resting period is essential for achieving the creamy consistency characteristic of Queso Crema.

Step 4: Drain and Mold the Cheese

Using a cheesecloth or fine mesh strainer, gently drain the whey from the curds. Transfer the curds into cheese molds to shape the Queso Crema. Press lightly to achieve a smooth, uniform texture without compacting excessively, as Queso Crema should remain soft. Allow the cheese to drain in the molds for 1–2 hours at room temperature, or refrigerate for longer storage.

Step 5: Finalize and Store

Once molded, remove the Queso Crema from the molds. Optionally, lightly salt the surface for flavor enhancement. Store the cheese in airtight containers and refrigerate at 4–7°C (39–45°F) for up to two weeks. For commercial production, ensure compliance with local food safety regulations for packaging and labeling.

Tips for Dairy Professionals

To optimize your Queso Crema production:

• Use a pH meter to monitor acidity during coagulation (target pH: 4.6–5.0).
• Experiment with milk fat content to adjust creaminess for specific markets.
• Scale the recipe by maintaining the coagulant-to-milk ratio for consistent results.
• Regularly calibrate thermometers to ensure precise temperature control.

Conclusion

Mastering Dominican Queso Crema requires precision, quality ingredients, and adherence to professional dairy standards. By heating milk to 85–95°C (185–203°F), coagulating with acetic acid, resting the curds, and molding carefully, you can produce a cheese that delights customers. Incorporate these steps into your production line to elevate your dairy offerings.

Ready to try this recipe? Share your results or ask questions in the comments below. For more dairy industry insights, explore our other guides on DairyCraftPro.com.

References

1. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Fundamentals of Cheese Science. Springer. (Provides detailed insights into cheese coagulation and acid-based cheese production).
2. Hill, A. R. (2009). Cheese Making Technology. University of Guelph. (Covers temperature control and curd formation for soft cheeses).
3. Caldwell, G. (2016). Mastering Artisan Cheesemaking. Chelsea Green Publishing. (Includes practical tips for small-scale cheese production).
4. Scott, R., Robinson, R. K., & Wilbey, R. A. (1998). Cheesemaking Practice. Springer. (Discusses professional standards for cheese production and safety).