Queso Fresco is a simple, quick cheese, perfect for eating sliced or cooked. It will soften nicely when chopped into chunks and added to a stir fry, or it will not quite melt if layered into a lasagna, giving a rich, cheesy texture.
I like to make this because it’s not terribly hands-on, and even the most novice cheese maker will succeed. All that’s needed, beyond basic cheese making equipment and ingredients, is a cheese press. It’s even possible to make one of these at home! Find out how to make queso fresco today.
Supplies:
Stainless steel pot
Thermometer
Slotted spoon
Cheesecloth
Long knife
Cheese press
Ingredients:
Two gallons of milk
Mesophilic culture
Rennet
Cheese salt
Step 1:
Heat your milk slowly to 90F.
Step 2:
Add the mesophilic starter according to the directions on the packet. If using direct set this will be as directed, or 4oz if using prepared. Stir thoroughly to combine.
Step 3:
Mix ½ tsp liquid rennet, or ¼ of a rennet tablet in ½ cup of cool water. Add this to the milk and mix with a up and down motion.
Step 4:
Leave the milk somewhere where it will not be disturbed, for an hour. This gives it time to ripen and for the curds to set.
Step 5:
Cut the curds into ¼” cubes with a long knife and, let set for ten minutes. Over the course of the next 20 minutes, gradually increase the temperature to 100F, by placing your pot into a sink of hot water or by using a low direct heat on the stove. Stir occasionally to stop the curds from sticking, or ‘matting’.
Step 6:
Drain off most of the curds and add 2tbsp of cheese salt and stir. Leave the curds to sit for 10 minutes.
Step 7:
Line a colander with cheesecloth and gently scoop the curds out, allowing the whey to drain.
Step 8:
Place a clean piece of cheesecloth in the press and transfer the curds. Press at 35lbs for 6 hours.
Step 9:
Will keep, covered, in the refrigerator for up to 2 weeks!
