Chilaquiles Verdes, Queso Fresco and Mexican Crema

Ingredients

• 1 gallon Whole Milk (Pasteurized milk works best. Avoid using ultra-pasteurized (UHT) milk as it will not curdle properly.)
• 0.33 cup White Vinegar (You can substitute with an equal amount of fresh lime juice for a slightly different flavor.)
• 1.5 tsp Salt (Use non-iodized salt like sea salt or kosher salt for the best flavor.)

Instructions

1. 1

   Heat the Milk

   • Pour the gallon of whole milk into a large, heavy-bottomed, non-reactive pot (like stainless steel).
   • Heat over medium heat, stirring frequently with a spatula to prevent the milk from scorching on the bottom.
   • Bring the milk to a temperature between 185-195°F (85-90°C). Use a kitchen thermometer for accuracy. Small bubbles will form at the edges, but do not let it come to a rolling boil. This should take about 15-20 minutes.
2. 2

   Curdle the Milk

   • Remove the pot from the heat.
   • Gently stir in the white vinegar. The milk should begin to curdle and separate almost instantly.
   • Stop stirring and let the pot sit completely undisturbed for 10 minutes. This allows the curds (solids) to fully separate from the whey (liquid).
3. 3

   Strain the Curds

   • Line a large colander with two layers of cheesecloth and place it over a large bowl or in a clean sink to catch the whey.
   • Carefully pour the curd and whey mixture into the cheesecloth-lined colander.
   • Let the curds drain for 5-10 minutes to release most of the whey.
4. 4

   Salt and Press the Cheese

   • Sprinkle the salt over the drained curds in the cheesecloth and use a spoon to gently mix it in.
   • Gather the corners of the cheesecloth to form a bundle. Twist the top to gently squeeze out more whey.
   • Shape the cheese into a disc inside the cloth. For a softer, more crumbly cheese, it's ready to be used now.
   • For a firmer, sliceable cheese, place the bundle back in the colander, fold the excess cloth over the top, place a small plate on it, and add a weight (like a couple of cans) on top. Press for 30-60 minutes.
5. 5

   Chill and Store

   • Unwrap your finished block of queso fresco. It can be used immediately.
   • To store, wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to one week.

Ingredients

• 1 cup Heavy Cream (at least 35% milk fat)
• 2 tbsp Buttermilk (full-fat preferred)
• 1 tsp Lime Juice (optional, for extra tang)
• 0.25 tsp Salt (fine sea salt)

Instructions

1. 1

   Combine Ingredients

   • In a very clean or sterilized glass jar, pour in the heavy cream and buttermilk.
   • Whisk gently for about 30 seconds until the mixture is smooth and fully combined. Avoid over-mixing.
   • If using, stir in the optional lime juice and salt until dissolved.
2. 2

   Culture the Crema

   • Cover the jar loosely. You can use the jar's lid without tightening it, or cover the opening with cheesecloth or a coffee filter secured with a rubber band. This allows air to circulate while keeping contaminants out.
   • Place the jar in a warm, draft-free spot (around 70-75°F or 21-24°C) and let it sit undisturbed for 12 to 24 hours.
   • Check the cream after 12 hours. It is ready when it has thickened to the consistency of pourable yogurt and has a pleasant, tangy aroma. The time will vary depending on the temperature of your room.
3. 3

   Chill and Store

   • Once the crema has reached your desired thickness and tang, give it a gentle stir.
   • Secure the lid tightly and transfer the jar to the refrigerator.
   • Chill for at least 6 hours before serving. The crema will thicken considerably more as it cools.
   • Store in the refrigerator for up to 2 weeks. Stir before each use if any separation occurs.