How to: Make Queso Fresco at Home

Photo by Susan M.
Adapted from manmadediy.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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Round

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from manmadediy.com

Ingredients

  • 1

    gallon whole or 2% milk, preferably from a local dairy and minimally processed

  • 2

    cups buttermilk

  • 1

    cup fresh lemon or lime juice

  • Fine ground sea salt

Directions

Begin culturing the milk by mixing the milk and buttermilk in a large, heavy dutch oven or stock pot, and heating to 75° F. Turn off the heat, cover, and let rest for two to four hours. Turn the heat to medium, and stir in the citrus juice. Small curds will start to form. Continue stirring every couple of minutes until the whey hits 195° F, about 15-20 minutes. Remove from the heat, and let rest for 3-5 minutes. All the curds should float to the top. Soak a sheet of cheesecloth with water, and set it in a large colander. Ladle the curds into the colander (set it in the sink), then gather the cheese cloth and gently squeeze out all the whey. Spread onto a plate, and season with fine salt, about 1 tsp. Then, just gather it into a round brick, and cover with plastic wrap. Allow to firm and chill, then enjoy.

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