Queso Fresco (Step by Step Recipe)

Queso fresco mound on a pretty ceramic place with two white jars in the back.

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!

Course Condiment

Cuisine Mexican

Prep Time 12

Cook Time 15

Total Time 27

Servings servings

Calories 150kcal

Author Ana Frias

Ingredients

8.5 cups whole milk (2 liters)
½ cup white vinegar
¾ teaspoon table salt (or more to taste)

Instructions

In a large pot, heat the milk over medium-high heat, stirring often, until a thermometer reads 170°F (90°c). (see note #1).
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.
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.
Carefully pour the cheese mixture into the prepared strainer; let sit until the liquid is mostly drained out.
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.
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.
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.
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.
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.

Notes

If you don't have a thermometer, here are a few clues what the milk will look like. At this temperature, the milk is far from boiling, but it's definitely getting there. You might notice some steam and foam rising gently from the surface.
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.

Nutrition