Queso Fresco
A recipe for making creamy Queso Fresco cheese.
Equipment
- Large pot For heating the milk
- Thermometer To monitor milk temperature
- Cheesecloth or fine-mesh strainer For draining the curds
Ingredients
Dairy
- 1 gallon Whole milk
- 0.33 cup Greek yogurt Optional, for extra creaminess
Acid & Seasoning
- 0.67 cup White vinegar
- 1 teaspoon Salt To taste
Instructions
- Heat the milk in a large pot over medium heat to 190-200°F (88-93°C), stirring occasionally.
- Remove from heat and stir in the Greek yogurt (if using).
- Slowly pour in the white vinegar while stirring gently.
- Let the mixture sit undisturbed for 5-10 minutes until curds form.
- Line a colander with cheesecloth or a fine-mesh strainer and place it over a large bowl.
- Pour the curds and whey into the lined colander and let it drain for at least 30 minutes, or until most of the whey has drained.
- Gently gather the cheesecloth or strainer and squeeze out any remaining whey.
- Season with salt to taste. Your Queso Fresco is ready!
Notes
Store your Queso Fresco in the refrigerator for up to a week.