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How To Make Queso Fresco

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.

Prep Time
10 mins
Cook Time
10 mins
Resting time
2 hrs
Total Time
2 hrs 25 mins
Servings: 16

Ingredients

  • 1 gallon milk
  • 1/2 cup lemon juice
  • 2 teaspoons sea salt

Instructions

    Cup of Yum
  1. Add four layers of cheesecloth to a colander.
  2. In a heavy-bottomed pot, heat milk to 165F degrees. Remove from heat when the temperature is reached.
  3. 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.
  4. With a slotted spoon or skimmer, collect the curds and place them in the colander. Add salt and mix thoroughly.
  5. When the cheese is drained and cool enough to touch, lift the edge of the cheesecloths and squeeze out excess liquid.
  6. 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.