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You are here: Home / Skills / Cooking & Food / Cheese and Dairy / How to Make Queso Fresco

How to Make Queso Fresco

Reading Time: 2 minutes

December 6, 2022 By Katy Light Leave a Comment

How to Make Queso Fresco

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:

Homemade Recipe

Stainless steel pot

Thermometer

Slotted spoon

Cheesecloth

shadow-birds-20-per

Long knife

Cheese press

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Ingredients:

Two gallons of milk

Mesophilic culture

Rennet

Cheese salt

Step 1:

Queso Fresco Cheese

Heat your milk slowly to 90F.

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square-2

Step 2:

Queso Fresco Recipe

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:

queso

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:

What is queso fresco

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:

queso fresco recipe

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:

How to Make Queso Fresco

Drain off most of the curds and add 2tbsp of cheese salt and stir. Leave the curds to sit for 10 minutes.

 Step 7:

homemade recipe

Line a colander with cheesecloth and gently scoop the curds out, allowing the whey to drain.

Step 8:

queso fresco

Place a clean piece of cheesecloth in the press and transfer the curds. Press at 35lbs for 6 hours.

Step 9:

how to make cheese

Will keep, covered, in the refrigerator for up to 2 weeks!

Filed Under: Cheese and Dairy, Cooking & Food, Recipes, Sides

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