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5.0 from 6 votes

Queso Fresco Recipe

Learn how to make this homemade queso fresco recipe at home! Just 3 simple ingredients create this fresh, flavorful Mexican cheese.

Prep Time
5 mins
Cook Time
3 hrs 5 mins
Total Time
3 hrs 35 mins
Servings: 10 servings
Calories: 230 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 gallon whole milk
  • ⅔ cup distilled white vinegar
  • 1 tablespoon kosher salt

Instructions

    Cup of Yum
  1. 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.
  2. Take off the heat and pour in the vinegar. Gently stir until the milk starts to curdle.
  3. Leave the pot uncovered for 30 minutes and allow the curds to form and fully separate.
  4. 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.
  5. Cover the exposed curds with plastic wrap to keep in the moisture and allow it to drain for 20 minutes.
  6. Gently stir in the salt until combined.
  7. 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.
  8. 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

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

% 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.