Easy Queso Fresco Guide (Print Version)
# Ingredients:
→ Cheese Curds
01 -
1 gallon whole milk, not ultra-pasteurized
02 -
2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar
03 -
Kosher or table salt, to taste
# Instructions:
01 -
Line a colander with four layers of cheesecloth, a sackcloth towel, or two layers of food-safe paper towels. Set the colander over a large bowl.
02 -
In a large pot over medium-low heat, heat the milk, stirring frequently, until it registers 165 to 180°F (74 to 82°C) on an instant-read thermometer.
03 -
Add lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding acid when curds separate from the whey, forming white clumps in a translucent liquid. Let sit uncovered for at least 5 minutes and up to 20 minutes to complete the separation.
04 -
Using a slotted spoon or wire skimmer, transfer the curds to the prepared colander. Cover the exposed top with plastic wrap and allow the curds to drain for 20 minutes for pressed cheese or about 1 hour for fresh curds. Stir in salt to taste.
05 -
For pressed cheese, gather the curds into a ball in the center of the cloth and shape them into a hockey-puck form. Tie the cloth around the cheese securely. Place the wrapped cheese back in the colander, set a heavy can or pan on top, and let sit for 1.5 hours until the desired texture is achieved.