Queso Fresco Three Ways, How To Make Cheese At Home Recipe

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.

Welcome to the cooking lesson and introduction.

Prepare a large pot to fit 2 liters of milk.

Put the pot on medium-low heat and warm the milk.

Use a thermometer to check the temperature, aiming for 77 degrees Celsius (170 Fahrenheit).

Add juice from 1 lime (adjusted from 2 small limes) to the milk once it reaches 77 degrees.

Stir the milk with a slotted spoon to help it curdle.

Heat the mixture further until it reaches 108 degrees Celsius (190 Fahrenheit) and then turn off the heat.

Add vinegar to the mixture and stir for a few minutes until curds and whey separate.

Let the mixture stand for about 15 minutes to allow curds to form.

Prepare a doubled cheesecloth over a conical strainer or colander to strain the curds.

Transfer the curds into the cheesecloth and let it drain, squeezing occasionally for about an hour.

While draining, prepare flavorings: chop parsley, basil, and crush garlic with salt.

Add semi-dried tomatoes and pickled jalapeno peppers to the flavorings.

After an hour, check the curds which should be firm and ready.

Use a fork to mix in salt and work the curds for about five minutes until creamy.

Divide the cheese into thirds for different flavors.

For the first flavor, add chili, garlic, and the previously prepared herbs and mix well.

Prepare ramekins with cling film for shaping the cheese.

Spoon the flavored cheese into the ramekins and refrigerate to set.

Taste the cheese the next day, noting the texture and spreadability.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens