How To Make Queso Fresco
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Prep Time
10 mins
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Cook Time
10 mins
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Resting time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
16
How To Make Queso Fresco
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Made of fresh cow’s milk, queso fresco is similar to feta in its salty and crumbly texture. It’s a delicious topping for tacos, enchiladas, and other popular Mexican dishes.
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Ingredients
- 1 gallon milk
- 1/2 cup lemon juice
- 2 teaspoons sea salt
Instructions
- Add four layers of cheesecloth to a colander.
- In a heavy-bottomed pot, heat milk to 165F degrees. Remove from heat when the temperature is reached.
- Stir in lemon juice slowly and allow milk to separate into curds. If this doesn’t happen, stir in more lemon juice, only adding a single teaspoon at a time. Allow the cheese to set for 20 minutes.
- With a slotted spoon or skimmer, collect the curds and place them in the colander. Add salt and mix thoroughly.
- When the cheese is drained and cool enough to touch, lift the edge of the cheesecloths and squeeze out excess liquid.
- Place the cheese, still tightly wrapped in the cheesecloth, back into the colander and place a heavy pan on top of it. Allow the cheese to sit for about an hour and a half to achieve desired consistency.
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