Description
A simple and delicious queso fresco recipe you can make at home with minimal ingredients.
Ingredients
Scale
- 1 gallon whole milk
- 1/4 cup white vinegar or lemon juice
- 1 tsp salt (optional)
Instructions
- Heat the milk in a large pot over medium heat until it reaches 180°F (82°C). Stir occasionally.
- Remove from heat and add vinegar or lemon juice. Stir gently until curds form.
- Let sit for 10 minutes to allow curds to separate from whey.
- Line a colander with cheesecloth and pour the mixture to drain the whey.
- Add salt if desired and mix gently.
- Press the cheese lightly to remove excess liquid, then shape into a disk or block.
- Refrigerate for at least 1 hour before serving.
Notes
- Use fresh, high-quality milk for best results.
- Store in an airtight container in the fridge for up to 1 week.
- Adjust salt to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 70
- Sugar: 2g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg