Descubre como hacer Queso Fresco Artesanal en Casa usando leche Pasteurizada del Supermecado

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 6 liters of milk into a pot.

Heat the milk until it reaches 36 degrees Celsius, stirring continuously to prevent sticking.

Turn off the stove and add 3 milliliters of calcium chloride, stirring for 3 minutes.

Add 100 grams of kefir yogurt and mix for another 3 minutes.

Let the milk sit for 45 minutes to mature.

Add 4.2 milliliters of rennet to the milk and mix for 2-3 minutes, keeping the temperature at 36 degrees Celsius.

Let the milk rest for another 45 minutes to allow it to curdle.

Check for a clean cut by cutting the curd; if the knife comes out clean, proceed to cut the curd into 1-centimeter squares.

Let the curd rest for 2-3 minutes to release whey, then gently stir for about 10 minutes.

Let the curd rest for another 10 minutes after stirring.

Prepare a bowl with a strainer lined with cheese gauze to drain the whey from the curd for about 1 hour.

Crumble the curd and add salt to taste, mixing it well.

Mold the curd into a cheese mold, letting it drain for 6-8 hours to compact.

Unmold the cheese by pulling the gauze and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens