Queso Fresco (Step by Step Recipe)
Queso Fresco is a semi-soft cheese made from whole cow's milk. It has a crumbly texture with a delicious, mild and milky flavor. Ideal for various Mexican dishes. This homemade recipe is easier than you think!
- Prep time
- 12 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8.5 cups whole milk (2 liters)
- ½ cup white vinegar
- ¾ teaspoon table salt (or more to taste)
Instructions
- 1
In a large pot, heat the milk over medium-high heat, stirring often, until a thermometer reads 170°F (90°c). (see note #1).
- 2
Pour in the vinegar and salt. Using a wooden spoon, stir for 2 minutes to allow the milk to curdle. (The curds will appear small.) Turn off the heat and let sit for 20 minutes.
- 3
Line the inside of a strainer with enough cheesecloth to drape over the sides of the strainer by a few inches, then place the strainer in another large pot or the sink.
- 4
Carefully pour the cheese mixture into the prepared strainer; let sit until the liquid is mostly drained out.
- 5
Bring the open ends of the cheesecloth together in your hands to form a bundle, then squeeze out any remaining liquid. Place the bundle back in the strainer. Continue draining if it still has some liquid.
- 6
Remove the liquid from the bowl (or use a different bowl) and transfer the cheese to it. Crumble it and taste for salt. If it needs more, add according to taste. Mix well.
- 7
Top tip! Line a storage container with 2 strips of parchment paper forming a cross. This will help the cheese to come out once is ready to be consumed.
- 8
Transfer the cheese into the container and push down with the back of a spoon or your hands as you add the cheese. Remove as much air as possible to make a solid cheese shape.
- 9
Close the container with an airtight lid and refrigerate at least 8 hours or up to overnight. The cheese will be ready to crumble or dice right away but I recommend you chill it first.