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.
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.
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.