QUESO FRESCO 3 30 24

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.

Heat 1 gallon of whole milk in a large pot on the stove until it reaches about 180°F, stirring occasionally to prevent scorching.

Once the milk is at 180°F and frothy, turn off the heat or remove from the burner.

Stir in 34 cup of white distilled vinegar gently and let it sit for a few minutes to allow the curds to form.

Using a skimmer strainer, transfer the curds into a strainer lined with cheesecloth over a bowl to drain the whey.

Let the curds drain for about 20 minutes, adjusting the moisture content based on preference.

After draining, gather the cheesecloth and squeeze out excess moisture if a crumbly texture is desired.

Transfer the curds into a bowl and mix in 1.5 teaspoons of fine ground salt with a fork until evenly combined.

Pack the cheese into a bowl, optionally spraying the bowl with pan spray for easier removal.

Cover the packed cheese loosely and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens