Queso Fresco from Whole Milk
Equipment
- Large heavy-bottomed pot stainless steel or enameled works best
- Thermometer helpful for precise temperature control (not strictly necessary)
- Cheesecloth for draining curds
- Colander lined with cheesecloth
- Slotted spoon to gently lift curds from the whey
- Mixing bowl and weights to press the cheese (a can of beans on a plate works fine)
Ingredients
- 1 gallon whole milk avoid ultra-pasteurized
- 1/4 cup white vinegar or lemon juice acid used to curdle the milk
- 1 tsp salt or to taste
Instructions
Heat the milk
- Pour the whole milk into your pot and slowly heat it over medium heat until it reaches 185°F. Stir occasionally to prevent scorching.
Add the acid
- Turn off the heat and slowly stir in the vinegar or lemon juice. You’ll see the milk begin to curdle almost immediately. Let it sit for 10 minutes.
Strain the curds
- Line a colander with cheesecloth and place it over a bowl. Carefully ladle or pour the curds into the cheesecloth. Let it drain for about 15 minutes for a soft cheese, or longer for a firmer texture.
Salt and shape
- Sprinkle in salt to taste and gently mix it in. Gather the cheesecloth and press the curds into a disk. Place a weight on top and let it press for 30–60 minutes, depending on how firm you want your queso fresco.
Unwrap and refrigerate
- Once pressed, unwrap your cheese and store it in an airtight container in the fridge. It will last up to a week—if it doesn’t get devoured before then.