Queso Fresco
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Heat the Milk
- b.Pour the gallon of whole milk into a large, heavy-bottomed, non-reactive pot (like stainless steel).
- c.Heat over medium heat, stirring frequently with a spatula to prevent the milk from scorching on the bottom.
- d.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
Step 2
- a.Curdle the Milk
- b.Remove the pot from the heat.
- c.Gently stir in the white vinegar. The milk should begin to curdle and separate almost instantly.
- d.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
Step 3
- a.Strain the Curds
- b.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.
- c.Carefully pour the curd and whey mixture into the cheesecloth-lined colander.
- d.Let the curds drain for 5-10 minutes to release most of the whey.
- 4
Step 4
- a.Salt and Press the Cheese
- b.Sprinkle the salt over the drained curds in the cheesecloth and use a spoon to gently mix it in.
- c.Gather the corners of the cheesecloth to form a bundle. Twist the top to gently squeeze out more whey.
- d.Shape the cheese into a disc inside the cloth. For a softer, more crumbly cheese, it's ready to be used now.
- e.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
Step 5
- a.Chill and Store
- b.Unwrap your finished block of queso fresco. It can be used immediately.
- c.To store, wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to one week.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best results, use a kitchen thermometer to monitor the milk's temperature. This ensures proper curdling without overheating.
- 2Avoid using ultra-pasteurized milk. Its protein structure is altered by high heat, which prevents it from forming good curds.
- 3If your milk doesn't separate well, it might not be hot enough. You can gently return it to low heat for a minute or two.
- 4Don't throw away the whey! It's nutritious and can be used in smoothies, to cook grains like rice or oatmeal, or as a liquid in baking bread.
Adapt it for your goals.
Flavor
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.
SpiceSpice
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.
AcidityAcidity
Lime-Infused Queso Fresco: Substitute the white vinegar with an equal amount of fresh lime juice for a brighter, citrusy flavor.
Why this is on our healthy list.
Rich in Calcium
Made from milk, queso fresco is an excellent source of calcium, which is essential for building and maintaining strong bones and teeth.
Good Source of Protein
This cheese provides high-quality protein necessary for muscle repair, immune function, and overall body maintenance.
Frequently asked questions
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.