Queso fresco is a white, slightly salty fresh cheese featured in Mexican and other Latin American cuisines. Its texture is somewhat firm and crumbly, similar to that of farmer's cheese. The cheese is ready to eat or can refrigerated for up to 2 weeks.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
4 hrs 40 mins
total:
5 hrs 20 mins
Servings:
10
Yield:
1 pound
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve rennet in the water.

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  • Pour milk into a heavy pot. Heat slowly to 90 degrees F (32 degrees C), stirring occasionally. Turn off heat and gently stir in the rennet solution.

  • Cover pot and let rest in a warm place, at about 90 degrees F (32 degrees C), until the curd forms a thick mass, about 40 minutes. Place your finger or spatula in the curd and gently lift to check for a clean break; it should split along a clean line and not be too soft or milky. Let rest for another 10 minutes if it isn't quite firm.

  • Cut curds into 1/4-inch cubes using your finger, a knife, or a spatula. Heat curds and the remaining liquid, or whey, to 110 to 115 degrees F (43 to 46 degrees C), about 15 minutes, stirring occasionally. Ladle curds into a colander; discard whey or keep for another use. Gently mix salt into the curds using your fingers.

  • Line a colander or plastic container with a cheesecloth; add curds and wrap cheesecloth around the top. Place a heavy weight on top, such as a small bowl filled with pie weights or a jar of water. Press for 4 to 6 hours.

Cook's Notes:

Substitute 1/4 rennet tablet with 1/4 liquid rennet if preferred.

Nutrition Facts

117 calories; protein 6.3g 13% DV; carbohydrates 8.8g 3% DV; fat 6.3g 10% DV; cholesterol 19.5mg 7% DV; sodium 1230.3mg 49% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2018
Turned out great! Read More
(2)

Most helpful critical review

Rating: 1 stars
08/11/2018
Won't make it again as it did not solidify. Had to use vinegar to save the batch and make it into cheese. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/07/2018
Turned out great! Read More
(2)
Rating: 1 stars
08/11/2018
Won't make it again as it did not solidify. Had to use vinegar to save the batch and make it into cheese. Read More
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