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A simple, homemade fresh cheese with a mild, milky flavor and a crumbly texture. Perfect for sprinkling over tacos, enchiladas, or salads, this recipe requires just a few basic ingredients and is ready in about an hour.
For 16 servings
Heat the Milk
Curdle the Milk
Strain the Curds
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A simple, homemade fresh cheese with a mild, milky flavor and a crumbly texture. Perfect for sprinkling over tacos, enchiladas, or salads, this recipe requires just a few basic ingredients and is ready in about an hour.
This mexican recipe takes 60 minutes to prepare and yields 16 servings. At 147.11 calories per serving with 7.72g of protein, it's a beginner-friendly recipe perfect for snack or topping.
Salt and Press the Cheese
Chill and Store
Herbed Queso Fresco: Gently mix 1-2 tablespoons of finely chopped fresh herbs like cilantro, parsley, or chives into the curds along with the salt.
Spicy Queso Fresco: Add 1 finely minced jalapeño (seeds removed for less heat) or 1/2 teaspoon of red pepper flakes to the curds when you add the salt.
Lime-Infused Queso Fresco: Substitute the white vinegar with an equal amount of fresh lime juice for a brighter, citrusy flavor.
Made from milk, queso fresco is an excellent source of calcium, which is essential for building and maintaining strong bones and teeth.
This cheese provides high-quality protein necessary for muscle repair, immune function, and overall body maintenance.
Yes, it can be a healthy choice. It's a good source of protein and calcium. Since you make it at home, you can control the amount of salt, making it a lower-sodium option compared to many store-bought cheeses.
A 1-ounce (28g) serving of this homemade queso fresco contains approximately 80-100 calories, depending on the exact fat content of your milk and how much whey is pressed out.
The most common reason is using ultra-pasteurized (UHT) milk. The high-heat treatment damages the proteins needed for curdling. Another reason could be that the milk was not heated to the correct temperature (185-195°F / 85-90°C) before adding the acid.
You can, but the yield will be lower and the texture will be drier and less creamy. Whole milk provides the best flavor, texture, and yield for this recipe.
They are all fresh cheeses but differ slightly. Queso Fresco is typically salted and pressed, giving it a firm but crumbly texture. Paneer is an Indian cheese that is pressed longer to become very firm and not crumbly. Ricotta is usually not pressed, resulting in a much softer, creamier, and more spreadable texture.