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.

Dissolve 60 mL of cold water with around half a teaspoon of rennet powder or two micro spoons if using a small spoon.

Dissolve a quarter teaspoon of citric acid in 50 mL of water.

In a large saucepan, combine 2 liters of whole milk and 1 liter of buttermilk.

Gently heat the mixture to 32 degrees Celsius (90 degrees Fahrenheit).

Remove from heat and stir in the citric acid liquid, but do not add the rennet yet.

Let the mixture stand for five minutes to separate the solids from the whey.

After five minutes, add the rennet liquid and stir for a few seconds.

Cover with a lid and let it sit for around 30 minutes to allow the curds to solidify and separate from the whey.

Cut the curds into roughly 2.5 cm (1 inch) chunks using a long palette knife or normal knife, reaching the bottom of the pan.

Let the curds sit for a further five minutes.

Slowly bring the temperature of the curds and whey up to 40 degrees Celsius (105 degrees Fahrenheit) and maintain this temperature for about 20 minutes.

Drain the cheese through a cheesecloth lined colander and let it drain for 10 minutes, optionally squeezing the cloth to speed up the process.

Break up the curds into a crumbly texture and sprinkle over a teaspoon of salt, mixing well to distribute the salt evenly.

Optionally, add extra salt, chili flakes, or dried/fresh herbs and mix again.

Wrap the cheese in the cheesecloth and place it into a cheese mold, tofu press, or a smaller sieve with weight on top to gently press the curds together.

Leave to drain for around one to two hours, allowing the whey to drain freely.

Once formed, cut and serve the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens