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Homemade Queso Fresco

A simple and delicious Mexican fresh cheese that takes 30 minutes to make with just four ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Cheese
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 gallon whole milk not ultra-pasteurized
  • 1/4 teaspoon liquid rennet or 1/4 rennet tablet diluted in 1/4 cup non-chlorinated water
  • 1 teaspoon salt plus more for seasoning
  • 1/4 teaspoon citric acid mixed into 1/4 cup cool non-chlorinated water

Equipment

  • Large stainless steel pot
  • Instant read thermometer
  • Long-bladed cheese knife or butter knife
  • Cheesecloth or butter muslin
  • Colander or fine-mesh strainer
  • slotted spoon
  • Measuring cups and spoons
  • Microwave-safe bowl

Method
 

  1. Gather and sanitize all equipment before beginning.
  2. Stir the citric acid solution into the cold milk for one minute to acidify.
  3. Heat the milk over medium heat to 90°F (32°C), stirring occasionally.
  4. Dilute the rennet in cool non-chlorinated water, then stir it into the milk for one minute.
  5. Remove the pot from heat and let the curds set undisturbed for five minutes.
  6. Cut the curds into 1/4-inch cubes using a long-bladed knife.
  7. Return the pot to low heat and slowly warm the curds to 104°F (40°C) over five minutes, stirring gently.
  8. Maintain 104°F for an additional five minutes, stirring occasionally to prevent matting.
  9. Line a colander with cheesecloth and drain the curds, reserving the whey.
  10. Heat the whey to 190°F (88°C) and then pour it over the drained curds, cooking for three to five minutes.
  11. Drain the curds again in cheesecloth and let them rest for two minutes.
  12. Sprinkle salt over the warm curds, toss gently to coat, and taste; adjust seasoning if needed.

Notes

Store in an airtight container lined with cheesecloth in the refrigerator for up to 7 days. Serve warm or at room temperature.