Queso Fresco

cheese makingQueso Fresco is a Latin American, fresh and mild cheese made with either goats or cows milk. It is often used in Mexican cooking and it is quick and easy to make, making it a great cheese for beginner cheese makers.

  • 4 litres/1 gallon of  whole milk
  • 1/4 teaspoon mesophilic starter
  • 1/4 – 1/2 cup of white vinegar
  • 1 teaspoon non iodized, kosher or canning salt
  1. Warm milk to 85 degrees Celsius/185 degrees Fahrenheit.
  2. Add culture and stir in thoroughly
  3. Leave to ripen for 45 minutes
  4. Slowly add the vinegar, 1/4 cup at first and up to 1/2 cup if needed, stirring constantly until the milk coagulates.
  5. Leave to rest for 10 minutes once a curd has formed.
  6. Ladle the curds into a colander lined with cheese cloth
  7. Hang to drain the whey for 30 minutes
  8. Move the curds to a bowl with the cheese salt, working the salt into the curds with your hands.
  9. Line 2 cheese molds with cheese cloth
  10. Fill the molds with the curds and press lightly for 1 hour
  11. Cover the molds with plastic wrap and chill in the fridge.

Enjoy right away or within one week if refrigerated.

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