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Queso 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
- Warm milk to 85 degrees Celsius/185 degrees Fahrenheit.
- Add culture and stir in thoroughly
- Leave to ripen for 45 minutes
- Slowly add the vinegar, 1/4 cup at first and up to 1/2 cup if needed, stirring constantly until the milk coagulates.
- Leave to rest for 10 minutes once a curd has formed.
- Ladle the curds into a colander lined with cheese cloth
- Hang to drain the whey for 30 minutes
- Move the curds to a bowl with the cheese salt, working the salt into the curds with your hands.
- Line 2 cheese molds with cheese cloth
- Fill the molds with the curds and press lightly for 1 hour
- Cover the molds with plastic wrap and chill in the fridge.
Enjoy right away or within one week if refrigerated.