Queso Fresco (Cheese)
for BC Living
November 2022
Did you know that you can make homemade cheese with just 3 ingredients? I am kicking myself for not attempting this sooner, and now I want to try out other cheeses to make at home.
I did this with the intention of sprinkling it on some tacos (refried bean recipe coming in the future!), but you could spread it on toast, put it on eggs, in a salad, you name it.
INGREDIENTS
- 4L of whole milk
- 1/2 to 2/3 cup fresh juice from about 5 lemons, or lime or white vinegar
- Kosher salt
Other Required Items
- cheese cloth
INSTRUCTIONS
In a pot large enough to hold the liquids, pour in the milk and begin to heat over low-medium, stirring throughout. The key here is to not burn the bottom of the pot, and gradually heat the milk before it boils.
When it’s at a pre-boil/gradual simmer stage (approx. 15-20 minutes) pour in the acid of choice (I used lemon juice) and stir. You will see the milk separating and curds starting to form.
When this process has begun, remove from heat, cover and let sit for about 20-30 minutes.
After this, line a colander with the cheese cloth and pour the mixture through both.
You can discard the whey (the liquid) or save it as there are several uses for it, including making other cheese!
Carefully, as the curds will still be warm, squeeze the cheesecloth to help drain more of the liquid out.
You can twist the curds in the cloth and place some weight on top to help this along – the longer you let the cheese drain, the firmer it will be in the end.
Once it’s drained, place the curds in a bowl, sprinkle in the salt, and mix well. Taste to see if you’d like more salt, and if so, add it in.
Find a container with a tight-fitting lid, and pack the cheese in to help mold the desired shape, and then place in the refrigerator to chill.
It should last for a week, if you don’t eat it all with a spoon right away.