How to Make Perfect Queso Fresco

Name: How to Make Perfect Queso Fresco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: ½ gal whole milk; ⅔ cup vinegar; 1 Tbsp apple cider vinegar; 1 ½ tsp kosher salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
148 kcal
Course
Others
Cuisine
South American

How to Make Perfect Queso Fresco

Vanessa Armstrong

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Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.

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Ingredients

Servings

½ gal whole milk
⅔ cup vinegar white, distilled
1 Tbsp apple cider vinegar
1 ½ tsp kosher salt

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Instructions

Place a cheese cloth lined colander over a large bowl of pasta pot.
On medium heat bring milk to 170°F, stirring constantly to avoid uneven heating.
When the milk reaches the desired temperature, remove from heat and add vinegar types. Stir a couple of times, then allow it to sit untouched on the stove top for about 30-45 minutes.
Using a knife start breaking up the curds gently then start transferring to a colander using a slotted spoon.
Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.
Next, gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Hang from your sink faucet, and allow it to drip for about 30 minutes.
Remove from the cloth and using your hands gently mold the cheese into a flat disc, about 1" tall.
Return to the colander and let it sit this way for about 30 minutes.
Transfer cheese to a bowl, and place in the refrigerator until ready to use.

Notes

Ingredient notes and equipment:
Frequently asked questions:
I typically recommend eating the queso fresco within a week, making sure to keep it refrigerated and properly sealed in an airtight container.
Yes, you can gently rinse the curds in the cheesecloth and it will remove some of the tangy flavor of the acid used to coagulate the milk. I like a slightly salty and tangy cheese.
You can add a small amount of heavy cream to the cheese to get the desired creaminess. You only need a small amount so add a teaspoon at time and mash it into the cheese.
Whole cow's milk or raw cow's milk: This full fat milk will give the best results. If you have access to goat milk you can try a similar recipe for goat cheese.
Vinegar: This recipe calls for white distilled vinegar and apple cider vinegar. This is the key ingredient for acid-set cheese or acid coagulated cheeses. Other types of acid-set cheese are cottage cheese, quark or cream cheese.
Salt: Use cheese salt or a non-iodized salt like Kosher salt.
Dutch oven or pasta pot: Heat the milk in a large pot and I prefer one with a heavy bottom to give very even heat distribution.
Digital thermometer: You want to be sure to get the milk to exactly 170°F while stirring.
Cheesecloth and colander: Line your colander with the cheesecloth to allow the whey to drain off while gather your curds. A slotted spoon work well to scoop them up.

Nutrition Information

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Calories 148kcal (7%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 23mg (8%) Sodium 538mg (22%) Potassium 312mg (9%) Sugar 11g (22%) Vitamin A 385IU (8%) Calcium 269mg (27%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 148 kcal

% Daily Value*

Calories	148kcal	7%
Carbohydrates	11g	4%
Protein	7g	14%
Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	23mg	8%
Sodium	538mg	22%
Potassium	312mg	7%
Sugar	11g	22%
Vitamin A	385IU	8%
Calcium	269mg	27%
Iron	0.1mg	1%