Queso Fresco (Step by Step Recipe)
User Reviews
5
-
Prep Time
12 mins
-
Cook Time
15 mins
-
Total Time
27 mins
-
Servings
8 servings
-
Calories
150 kcal
-
Course
Condiments
-
Cuisine
Mexican
Queso Fresco (Step by Step Recipe)
Description
To make Queso Fresco, whole milk is heated over medium-high heat until it reaches about 170°F, which is hot but not boiling, indicated by gentle steam and foaming. Vinegar and salt are then added to the hot milk, which causes the proteins to coagulate and form curds within minutes. The mixture sits off heat briefly to allow curdling to complete.
The curds and whey are separated by carefully pouring the mixture into a cheesecloth-lined strainer. The cloth is gathered and pressed gently to remove excess liquid, forming a crumbly, moist cheese. This cheese is then crumbled and seasoned with salt to taste. The mild flavor and texture make it suitable for salads, spreads, or cooking.
Using parchment paper to line storage containers helps when transferring or storing the cheese, making it easier to remove. The method requires minimal equipment and yields a fresh, homemade cheese suitable for various dishes.
Ingredients
- 8.5 cups milk whole, 2 liters
- ½ cup white vinegar
- ¾ teaspoon salt table, or more to taste
Instructions
- In a large pot, heat the milk over medium-high heat, stirring often, until a thermometer reads 170°F (90°c). (see note #1).
- Pour in the vinegar and salt. Using a wooden spoon, stir for 2 minutes to allow the milk to curdle. (The curds will appear small.) Turn off the heat and let sit for 20 minutes.
- Line the inside of a strainer with enough cheesecloth to drape over the sides of the strainer by a few inches, then place the strainer in another large pot or the sink.
- Carefully pour the cheese mixture into the prepared strainer; let sit until the liquid is mostly drained out.
- Bring the open ends of the cheesecloth together in your hands to form a bundle, then squeeze out any remaining liquid. Place the bundle back in the strainer. Continue draining if it still has some liquid.
- Remove the liquid from the bowl (or use a different bowl) and transfer the cheese to it. Crumble it and taste for salt. If it needs more, add according to taste. Mix well.
- Top tip! Line a storage container with 2 strips of parchment paper forming a cross. This will help the cheese to come out once is ready to be consumed.
- Transfer the cheese into the container and push down with the back of a spoon or your hands as you add the cheese. Remove as much air as possible to make a solid cheese shape.
- Close the container with an airtight lid and refrigerate at least 8 hours or up to overnight. The cheese will be ready to crumble or dice right away but I recommend you chill it first.
Notes
- Milk at 170°F (90°C) will show steam and gentle foam but isn’t boiling; a thermometer ensures accuracy if available.
- Lining storage containers with crossing strips of parchment paper helps remove the cheese easily once set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1wedge out of 8 | |
| Calories | 150kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 490mg | 20% |
| Potassium | 315mg | 7% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
