Growing up in a Latin household, queso fresco was a delicacy I learned to make early on. Queso fresco, which means fresh cheese in Spanish, is very easy to make and doesn't require any fancy equipment or ingredients. It comes together quickly and is ready to be enjoyed on its own, sprinkled over salads, tacos or serve with fruit.
How To Make Queso Fresco At Home
To make queso fresco you'll need milk (whole milk works best), a souring agent such as white vinegar or lemon juice, a cheesecloth or kitchen towel, a stainless steel pot, a colander and a thermometer (which you'll use until you get the hang of things).
The ratio I use is: one tablespoon (15ml) of white vinegar for every cup (240ml) of milk.
8 cups (1.92l) of whole milk
8 tablespoons (120ml) of white vinegar or lemon juice
a large piece of cheesecloth
a large colander
Cover a large colander with a cheesecloth and place in a clean sink (or a large bowl if you intend to reuse the whey).
Pour the milk into a large stainless steel pot. Warm over a medium heat until it reaches a slow simmer, about 180F. You'll notice small bubbles forming on the sides. Take the pot off the heat and pour in the vinegar while stirring the milk gently. Keep stirring until you see the whey float to the top and the curds sink to the bottom of the pot. Let it sit for 15–20 minutes.
Strain the mixture in the colander. If desired, add a sprinkle of salt and mix well. Pull up the sides of the cheesecloth and tie in a knot, squeezing out the excess liquid from the curds. Place a weight on top (such as a heavy can or cast iron skillet). Let it sit at room temperature anywhere from 30 to 90 minutes. The longer you let it sit, the firmer it will be. Unwrap and enjoy.
The queso fresco may be consumed as is or stored in an airtight container in the refrigerator to harden overnight.
Watch: How To Make Queso Fresco From Scratch
This video from Sweet y Salado illustrates how easy it is to make queso fresco at home. Take a look:
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.