How to make “Queso de Mano” and homemade butter

cow's milk

🥗Healthier: almond milk

💰Cheaper: goat's milk

Almond milk is lower in calories, while goat's milk is often less expensive.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: citric acid

Vegetable rennet is a vegetarian option, while citric acid can be more affordable.

Heat cow's milk in a large pot over medium heat until warm but not boiling.

Add lime juice and stir gently until curds form and separate from whey.

Let the mixture sit for 5-10 minutes to allow curds to firm up.

Line a mold with cheesecloth and pour the curds into it, pressing down gently to remove excess whey.

Sprinkle salt over the curds and mix gently to incorporate.

Fold the cheesecloth over the top and place a weight on it to press the cheese for 1-2 hours.

Remove the cheese from the mold and unwrap the cheesecloth.

Cut the cheese into slices or cubes as desired.

Store the cheese in a container with a little water to keep it moist.

Serve fresh with bread, fruits, or as part of a cheese platter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens