Queso Fresco


Queso Fresco


2 L whole milk
3-4 tbsp lemon juice
2 tsp salt

Recipe by: Nici Wickes
Publication: World Kitchen (Jul 2010)
Recipe ID: 100109


Translates to "Fresh Cheese".  Crumbly in texture and with a slightly acidic flavour, Queso Fresco is probably the most common Mexican cheese in Mexico.


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.



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