Homemade Cheese 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.

Turn on the stove and set it to high heat.

Pour the entire gallon of milk into the pot.

Set the stove to medium heat and place the thermometer in the milk.

Stir occasionally to ensure even temperature.

Heat the milk until it reaches 165 to 180 degrees Fahrenheit.

Add lemon juice or vinegar 1 tablespoon at a time, stirring for even consistency after each addition.

Turn off the stove and let the mixture sit for 5 to 20 minutes until the curds separate and float to the top.

Place a colander over a high pot and line it with cheesecloth or a clean white t-shirt.

Pour the curdled mixture into the colander to strain the solids from the liquid.

Wrap the cheesecloth around the solids and twist to form a ball, squeezing out excess liquid.

Add salt to taste and mix it in with a spoon.

Twist the solids into a ball again and let it rest for 20 minutes.

Optionally, place a weight on top of the cheese to make it drier, or leave it as a ball for creamier cheese.

After resting, unwrap the cheese and add more salt on the outside if desired.

Shape the cheese into a circular form and refrigerate for 2-3 hours, or transfer to a container for a square shape.

If you can't wait, you can eat it immediately, but refrigerating will make it easier to cut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens