This is a creamy, soft, and mild un-aged white cheese that your family and friends will love.
There are many wonderful variations of queso fresco. This recipe is delicious, healthy and simple. This queso fresco recipe makes 16 (1/4 cup) servings. A single serving is 196 calories, 11 grams of fat, 15 grams of carbohydrates and 10 grams of protien. Queso Fresco goes great with tacos de hongos (mushroom tacos) and tacos de nopales (cactus tacos). We will provide cooking videos for both of these tacos very soon.
Queso Fresco Recipe
- 1 gallon whole milk
- 2 tablespoons kosher salt
- ½ cup of white vinegar
In a 6 or 8 quart Dutch oven combine the milk and salt. Heat this mixture over medium-high heat to exactly 190°F (87.78 °C) while stirring frequently. Remove mixture from heat.
Slowly add vinegar, gently stir. Allow the mixture to stand for 5 minutes. Stir gently.
Put a double thickness of 100 percent cotton cheesecloth in a colander, in a sink, or over a bucket. Slowly pour the hot mixture into the colander. This will discard the liquid whey. Allow the cheese to drain in the colander for 20 minutes, which will remove the excess whey.
Place the cheese in a small bowl. Cover the cheese with a plastic wrap then refrigerate for at least 30 minutes prior to serving. Cheese can be kept in the fridge for up to 3-4 days.
Makes 16 – 1/4 cup servings
- Born: California U.S.A, Mexican American
- Lifelong student of authentic Mexican food and cooking
- Interests: Teaching people how to cook authentic Mexican food
- Competed and placed in various cooking competitions
- Graduate of both Carnegie Mellon (master's software engineering) and Fresno State (bachelor's accountancy) Universities
- Founder of MexCook.com
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