Lactose Free Real Cheese - 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.

Heat 4 liters of lactose-free milk to 33 degrees Celsius (92 Fahrenheit).

Stir in 1/4 teaspoon mesophilic starter culture and mix well.

Add 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water and stir for about a minute.

Add 1/4 teaspoon liquid rennet diluted in 60 ml cool non-chlorinated water and stir for no more than 1 minute.

Cover the pot and let it set at 33 degrees Celsius for about 1 hour, checking for a clean break.

If not set, wait an additional 10 to 15 minutes and check again.

Once set, cut the curd into 1.25 cm (1/2 inch) cubes and let it heal for 5 minutes.

Gently stir the curds while heating to 36 degrees Celsius (97 Fahrenheit) over 20 minutes.

Let the curds settle for 5 minutes before pouring off the whey.

Put the curds back into the pot and gently mill them to mix in the salt.

Let the curds sit in the warm pot for 30 minutes to expel more whey.

Transfer the curds into a cheesecloth-lined basket and press.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens