Queso Fresco Cheese Recipe

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Queso Fresco Cheese Recipe
Queso Fresco Cheese Recipe

Queso Fresco Cheese is easy to make at home because it does not use rennet or bacterial culture. This Mexican recipe is made by heating a mixture of whole milk, buttermilk, and half & half to a near-boiling point, then adding vinegar (an acidifying agent) and gently stirring until the curds form. The curds are placed into a cheesecloth to drain the whey, these types of cheeses are called “bag cheeses”. After draining the curds are placed into a mold and pressed to a firm form.


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Queso Fresco Cheese

Queso Fresco Cheese

David Taylor
Now you can make your own Queso Fresco instead of purchasing it. When made for the evening meal, it is often prepared in the early afternoon and let drain until dinner. This type of cheese is highly perishable, it can be refrigerated for up to one week.
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Condiment
Cuisine Mexican
Servings 8 servings

Ingredients
  

Instructions
 

Make the Cheese

  • In a large pot, combine the milk, buttermilk, half & half, and salt. Stir over medium heat until the temperature reaches 190 F (do not boil). Remove from heat.
  • Stir in the vinegar, one tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes.
  • Line a large bowl with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the bowl, letting the whey (clear liquid) drain away into a bowl.
  • When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey.
  • Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour.

Molded the Cheese

  • Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring.
  • Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight.
  • Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.

Notes

This is a fresh cheese and should be consumed within a week. Wrap it in waxed paper and keep it from drying out. Fridge temperature is best.
Do not Age this cheese, just eat it.
Keyword Cheese

Ingredients to Make Queso Fresco Cheese

365 by Whole Foods Market, Organic Grade A Milk, Whole, 64 Fl Oz

  • Brought to you by Whole Foods Market.
  • Certified Organic.

Price: $3.49 ($0.05 per Fl Oz)

Shamrock Dairy, Buttermilk, 32 Fl Oz

  • 110 calories per serving
  • Fortified with vitamins a and d
  • Grade a
  • One 1 qt. Bottle of Shamrock Farms lowfat 1% buttermilk
  • Pasteurized and homogenized

Price: $2.59 ($0.08 per Fl Oz)

Clover Sonoma, Organic Half & Half, quart, 32 Oz

  • Local, Northern California Family-Owned Farms
  • American Humane Certified
  • Always rBST free
  • Usda Organic

Price: $4.99 ($0.16 per Ounce)

365 by Whole Foods Market, Seasonings, Sea Salt – Fine, 26.5 Ounce

  • Unlike common table salt, which is stripped of all trace minerals and often contains bleaching agents, our sea salt is natural, unrefined and minimally processed.
  • Enhance your food and stimulate your taste buds with its clean, natural texture and flavor.
  • Certified GMO-Free, Certified Kosher, Vegan.

Price: $1.69 ($0.06 per Ounce)

365 by Whole Foods Market, Organic Vinegar, White – Distilled, 32 Fl Oz

  • Brought to you by Whole Foods Market.
  • Our organic vinegar is a pantry superstar.
  • Clean, deodorize, preserve, freshen.
  • Fat Free, Sodium Free.
  • Certified Organic, Certified Kosher, Vegan.

Price: $2.49 ($0.08 per Fl Oz)

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