Queso Fresco Recipe (Queso Blanco)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Resting Time
2 hrs
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Total Time
1 hr 10 mins
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Servings
30
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Calories
77 kcal
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Course
Main Course
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Cuisine
Mexican
Queso Fresco Recipe (Queso Blanco)
Description
The Queso Fresco recipe uses a gallon of milk heated slowly to nearly boiling, then removes it from heat before adding an acid like vinegar, lemon, or lime juice. The acid causes the milk to curdle and separate into curds and whey. After sitting to let curds fully form, the mixture is strained through cheesecloth.
Salt is stirred into the curds for seasoning, and then the curds drain further to reach the desired firmness. The cheese can be wrapped in the cheesecloth and pressed under weight for several hours to create a denser texture. Without pressing, it remains softer and more crumbly.
This fresh cheese can be used as a topping, in recipes, or eaten plain. It’s mild in flavor with a slight tang from the acid. The process is straightforward and does not require aging or complex steps.
Queso Fresco is best consumed soon after preparation but can keep refrigerated for about a week. The whey separated during straining can also be reserved for other cooking uses.
Ingredients
- 1 gallon milk
- ¼ cup vinegar lemon juice or lime juice
- salt to taste
Instructions
- Heat the milk slowly in a large pot to 185-190 degrees F.
- Turn off the heat and stir in your acid – vinegar, lemon juice or lime juice – a spoonful at a time, stirring, until curds form and separate from the yellowish whey. Let it sit for 10-20 minutes.
- Set a colander lined with cheesecloth over a bowl and strain the curds from the whey. Discard the whey or keep it for other uses.
- Add salt at this stage, if desired, and stir.
- Stir the curds up a bit and let it drain for 10-20 minutes.
- For firmer cheese, wrap up the ends of the cheesecloth and continue to drain an hour or so. For dense cheese, place a weight over the top of the wrapped cheese (or cheese that has been placed in a cheese mold) that will press it for several hours, until it is packed.
Notes
- Fresh queso blanco should be consumed within a week for best flavor and texture when refrigerated.
- Pressing the cheese wrapped in cheesecloth with weight for several hours yields a firmer, denser cheese.
- Salt should be added after straining the curds to evenly season the cheese.
- Whey strained from the curds can be kept aside and used in other cooking applications.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 54mg | 2% |
| Potassium | 166mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Calcium | 143mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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