Fresh Cheese—also known as queso fresco—is a staple in modern Mexican cuisine. It pairs well with multiple dishes, from crusty breads to salads, and is very easy to execute!
It is commonly sold in stores, but is also very easy and fast to make. You can also pair it with different seasonings according to your preferences.
If you don’t have whole milk, you can use a low fat substitute, yield may vary. Vinegar can be replaced with lemon juice.
Set a bowl with a colander covered with a cheesecloth
Add 3.79 l of whole milk to a large pot and heat it over medium-heat until it reaches 82 °C
Add ⅔ cup of distilled white vinegar in a slow stream while whisking. Let it sit for 25m until the solids separate from the liquid
Slowly pour the split milk in the colander with the cheesecloth
Gently press the cheesecloth to remove all excess liquid and transfer to a clean bowl
Break it up the curds with a spatula
Season with salt to taste
Transfer to another recipient. The fresh cheese is ready
Enjoy pairing it with various dishes!
Yield 1.89 l
Whole Milk3.79 l
Distilled White Vinegar⅔ cup