5.0 from 30 votes
Queso Fresco Recipe (Queso Blanco)
Try this homemade queso fresco recipe to make crumbly, fresh “white cheese” at home with milk and a coagulating agent like vinegar, lemon or lime juice.
Prep Time
10 mins
Cook Time
1 hr
Resting Time
2 hrs
Total Time
1 hr 10 mins
Servings: 30
Calories: 77 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Notes
- Queso blanco will keep for about a week in the refrigerator, though it is best when used immediately.
Nutrition Information
Calories
77kcal
(4%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
54mg
(2%)
Potassium
166mg
(5%)
Sugar
6g
(12%)
Vitamin A
205IU
(4%)
Calcium
143mg
(14%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 77
% 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.