How to make Queso Fresco

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Natural alternative and often less expensive.

Sanitize all equipment by boiling for 20 minutes or spraying with sanitizer.

Heat whole milk to 90°F (32°C).

Add calcium chloride to the milk and stir until well incorporated.

Add cultured buttermilk and mix for about 2 minutes.

Cover and let the mixture ripen for 45 minutes.

Add diluted rennet to the milk and mix for 60 seconds.

Let the milk sit undisturbed for 45 minutes until a clean break is achieved.

Cut the curd into small squares and let it rest for 5 minutes.

Stir the curds gently every few minutes for 60 minutes while they cook.

Let the curds sit undisturbed for 15 minutes after cooking.

Strain the curds in a cheesecloth lined colander for 30 minutes, shaking halfway through.

Weigh the curd mass and add 3% salt (about 40 grams for 1338 grams of curds).

Gently mill the curds to incorporate the salt.

Place curds into a cheese mold lined with cheesecloth and press for 30 minutes.

Unwrap, flip, re-wrap, and press again for 6-7 hours, increasing weight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens