Queso Fresco Recipe
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5.0
6 reviews
Excellent
Queso Fresco Recipe
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Learn how to make this homemade queso fresco recipe at home! Just 3 simple ingredients create this fresh, flavorful Mexican cheese.
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Ingredients
- 1 gallon whole milk
- ⅔ cup distilled white vinegar
- 1 tablespoon kosher salt
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Instructions
- Add the milk to a large pot or Dutch oven and heat over medium-low until the milk reaches 170℉, stirring frequently and reading the temperature with an instant-read thermometer. This should take about 1 hour.
- Take off the heat and pour in the vinegar. Gently stir until the milk starts to curdle.
- Leave the pot uncovered for 30 minutes and allow the curds to form and fully separate.
- Layer a colander or strainer with a cheesecloth and set it over a large bowl. Transfer the curds to the prepared colander with a slotted spoon or spider strainer.
- Cover the exposed curds with plastic wrap to keep in the moisture and allow it to drain for 20 minutes.
- Gently stir in the salt until combined.
- Press the cheese by gathering the curds into a ball in the middle of the cloth and pressing them into a hockey puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander or strainer and place a heavy can or pan on top. Let sit for about 1 ½ hours.
- Uncover the cheese and transfer it to an airtight container for storage in the refrigerator or use immediately.
Notes
- Storage: Homemade queso fresco can be stored in an airtight container in the refrigerator for up to 1 week.
- Vinegar: Queso fresco is a fairly simple and straightforward recipe. Some variations of recipes include using lemon juice instead of vinegar, but I found that it gave the queso fresco a much softer consistency, similar to ricotta. If that is your preference, you can use ¾ cup of fresh lemon juice (about 5-6 lemons) instead.
- For a more crumbly texture, gather and tie the cheesecloth over your faucet while it drips instead of pressing it.
- Salt can be added to taste. You can adjust it as needed when mixing it with the cheese curds.
Nutrition Information
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Serving
1serving
Calories
230kcal
(12%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Cholesterol
45mg
(15%)
Sodium
842mg
(35%)
Potassium
568mg
(16%)
Sugar
18g
(36%)
Vitamin A
613IU
(12%)
Calcium
467mg
(47%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 842mg | 35% |
| Potassium | 568mg | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 613IU | 12% |
| Calcium | 467mg | 47% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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