Queso Fresco
Ingredients
2 L whole milk
3-4 tbsp lemon juice
2 tsp salt
Description
Translates to "Fresh Cheese". Crumbly in texture and with a slightly acidic flavour, Queso Fresco is probably the most common Mexican cheese in Mexico.
Method
Bring the milk to the boil in a saucepan, reduce to a simmer for 10 minutes, stirring continuously to prevent scalding and/or a skin forming. Add the lemon juice. It will curdle immediately.
Turn the heat off and let the hot milk set for 5-10 minutes. The milk will quickly coagulate into solid white curds and a clear-greenish liquid whey. Line a colander with a fine cheesecloth (or thin tea-towel). Pour the curds and whey into the colander. Allow to drain for 1 hour or until the curd has stopped dripping whey. You can hurry this along by squeezing gently. Remove the cheese from the cloth. It will be a solid mass of curd.
Sprinkle with salt, cover and store in the refrigerator until ready for use. It will last for up to a week in the fridge.
Makes 1 cup of cheese.
Categories
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