Queso Fresco

Queso Fresco

A crumbly fresh cheese made at home with just milk, salt, and an acid.

Total 3 hr Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Queso fresco is a mild, unaged Mexican cheese with a soft, crumbly texture and a slightly tangy flavor. Made by curdling whole milk with an acid like lemon juice or vinegar, it comes together with basic dairy techniques and no special culturing equipment. Use it crumbled over tacos, salads, and beans, or pan-fried until lightly golden.

Ingredients

  • 1 gallon whole milk
  • 1/3 cup white vinegar
  • 2 teaspoons salt

Method

  1. Pour the whole milk into a large, heavy-bottomed stock pot and set over medium heat.

  2. Heat the milk, stirring occasionally to prevent scorching, until it reaches 185 to 190°F, just below a simmer.

  3. Remove the pot from heat and slowly stir in the white vinegar. Stir gently for 30 seconds until curds begin to separate from the whey.

  4. Let the pot sit undisturbed so the curds can fully separate from the pale yellow whey.

  5. Line a colander with several layers of cheesecloth and set it over a large bowl. Ladle the curds into the cheesecloth, leaving the whey behind.

  6. Sprinkle the salt evenly over the curds and gently mix it in by hand.

  7. Gather the cheesecloth around the curds and twist to form a bundle, pressing gently to expel excess whey.

  8. Place a small plate on top of the wrapped cheese and set a heavy can or jar on top to press it. Refrigerate to firm up and drain further.

  9. Unwrap the cheese, transfer to an airtight container, and refrigerate until ready to use. Crumble or slice as needed.

Rate this recipe

★ 4.5 (1)

Queso Fresco

Queso fresco is a mild, unaged Mexican cheese with a soft, crumbly texture and a slightly tangy flavor. Made by curdling whole milk with an acid like lemon juice or vinegar, it comes together with basic dairy techniques and no special culturing equipment. Use it crumbled over tacos, salads, and beans, or pan-fried until lightly golden.

3 hr 16 oz 110 cal

Ingredients

  • 1 gallon whole milk
  • 1/3 cup white vinegar
  • 2 teaspoons salt

Method

  1. 1

    Pour the whole milk into a large, heavy-bottomed stock pot and set over medium heat.

  2. 2

    Heat the milk, stirring occasionally to prevent scorching, until it reaches 185 to 190°F, just below a simmer.

  3. 3

    Remove the pot from heat and slowly stir in the white vinegar. Stir gently for 30 seconds until curds begin to separate from the whey.

  4. 4

    Let the pot sit undisturbed so the curds can fully separate from the pale yellow whey.

  5. 5

    Line a colander with several layers of cheesecloth and set it over a large bowl. Ladle the curds into the cheesecloth, leaving the whey behind.

  6. 6

    Sprinkle the salt evenly over the curds and gently mix it in by hand.

  7. 7

    Gather the cheesecloth around the curds and twist to form a bundle, pressing gently to expel excess whey.

  8. 8

    Place a small plate on top of the wrapped cheese and set a heavy can or jar on top to press it. Refrigerate to firm up and drain further.

  9. 9

    Unwrap the cheese, transfer to an airtight container, and refrigerate until ready to use. Crumble or slice as needed.