This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
24
Yield:
1 1/2 pounds of cheese
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.

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  • Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.

  • After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Nutrition Facts

98 calories; protein 5.2g 11% DV; carbohydrates 7.4g 2% DV; fat 5.3g 8% DV; cholesterol 16.3mg 5% DV; sodium 65.1mg 3% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2008
Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait to embark on more cheese-making adventures!!! PS a note for others, if your milk doesn't coagulate well, you have the choice of returning to heat or adding more vinegar- in view of the fact that the extra vinegar will alter the flavor, I went for more heat. If you save the whey you can make ricotta! (1/4 cup of vinegar for 2 gallons of whey) Read More
(97)

Most helpful critical review

Rating: 2 stars
11/20/2013
we tried this according to the recipe. it did not work. after we determined that it was essentially a waste we decided to experiment to see if we could get it to turn out. after adding a lot more vinegar than called for and waiting overnight before straining it was not a bad bowl of cheese. Read More
(3)
56 Ratings
  • 5 star values: 40
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/12/2008
Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait to embark on more cheese-making adventures!!! PS a note for others, if your milk doesn't coagulate well, you have the choice of returning to heat or adding more vinegar- in view of the fact that the extra vinegar will alter the flavor, I went for more heat. If you save the whey you can make ricotta! (1/4 cup of vinegar for 2 gallons of whey) Read More
(97)
Rating: 5 stars
07/25/2006
I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers. Read More
(90)
Rating: 5 stars
06/04/2008
Thank you Thank you Thank you!! I live in Korea and am not able to get cottage cheese here. This was sooo easy and yummy. I plan to use it in lasagna tomorrow. I do not have a thermometer so I watched for it to just start to boil. Stirred just once during boiling time (which I did on the lowest temp of a gas range). When it started to boil I shut it off and added the vinegar let it sit for 10 min. stirred again and saw the yellow whey. Used two knee highs (new) one inside the other drained and squeezed. Added salt to taste after draining and squeezing(not to milk) and presto!! Wonderful!! Thanks!! Read More
(57)
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Rating: 4 stars
08/13/2006
A cheese lover at heart, I was so excited when I saw this recipe. Unfortunately, we don't have any cheesecloth, but I found that an old, clean pair of pantyhose does the trick just as well. It yielded a ricotta-style cheese that would be good in filled pasta. Not much flavor, though, so consider doctoring it up to your liking. Mine was done in about 45 minutes. Read More
(25)
Rating: 5 stars
01/26/2009
I used this same recipe and really like it as an introduction to cheese-making. After I drained it I added a little kosher salt and some minced garlic. My 15-month old really loves it! She does a happy dance each time she eats it. Read More
(18)
Rating: 5 stars
10/14/2009
Super easy. I added fresh cracked black pepper ground sea salt fresh chives and minced garlic. Spread on crackers. So delicious! Read More
(17)
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Rating: 5 stars
12/25/2007
This was a great recipes for using a bunch of organic milk that I got on sale. We used the cheese in lasagna. It even froze well! Read More
(17)
Rating: 5 stars
09/14/2008
I love this recipe! I squeezed the chesse cloth some and let it drain about an hour longer so that it formed a ball. We have used this recipe several times in the couple of months and will contine to use it. Read More
(16)
Rating: 4 stars
04/07/2007
This was really fun! I wasn't crazy about the Cider taste after but I think with white vin. it will be great. It all got eaten fast though.! Read More
(15)
Rating: 2 stars
11/20/2013
we tried this according to the recipe. it did not work. after we determined that it was essentially a waste we decided to experiment to see if we could get it to turn out. after adding a lot more vinegar than called for and waiting overnight before straining it was not a bad bowl of cheese. Read More
(3)
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