Queso Fresco Recipe
Learn how to make this homemade queso fresco recipe at home! Just 3 simple ingredients create this fresh, flavorful Mexican cheese.
Ingredients
- 1 gallon whole milk
- ⅔ cup distilled white vinegar
- 1 tablespoon kosher salt
Instructions
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Add the milk to a large pot or Dutch oven and heat over medium-low until the milk reaches 170℉, stirring frequently and reading the temperature with an instant-read thermometer. This should take about 1 hour.
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Take off the heat and pour in the vinegar. Gently stir until the milk starts to curdle.
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Leave the pot uncovered for 30 minutes and allow the curds to form and fully separate.
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Layer a colander or strainer with a cheesecloth and set it over a large bowl. Transfer the curds to the prepared colander with a slotted spoon or spider strainer.
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Cover the exposed curds with plastic wrap to keep in the moisture and allow it to drain for 20 minutes.
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Gently stir in the salt until combined.
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Press the cheese by gathering the curds into a ball in the middle of the cloth and pressing them into a hockey puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander or strainer and place a heavy can or pan on top. Let sit for about 1 ½ hours.
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Uncover the cheese and transfer it to an airtight container for storage in the refrigerator or use immediately.
Nutrition (per serving)
Nutritional values are estimates from the original source.