Homemade Queso Fresco 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.

Pour the milk into a large stockpot. Turn the heat up to medium/low. Heat the milk until it reaches 165-185 F with a thermometer, stirring frequently. Remove from heat once it reaches adequate temperature.

Add one to two tablespoons of vinegar to the milk at a time until you've added 1/3 cup. Gently stir after each addition. The curds will start to separate from the whey. The curds will look like white clumps. Let sit for 10 minutes for the curds to fully separate.

Line a medium colander with a few layers of damp cheesecloth. Place a large bowl underneath to catch the draining liquid.

Transfer the curds into the cheesecloth and let the liquid drain for 10 minutes. Stir in the salt.

Gather the ends of the cheesecloth and twist to remove any excess liquid. While keeping the cheesecloth tightened, form a flat disc. Place back into the colander. Place a small flat plate on top of the cheesecloth followed by a heavy object to gently press the cheese. Let the cheese take shape for 1 hour.

Carefully unwrap the cheesecloth. Place the cheese into an airtight container and refrigerate until ready for use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens