Homemade Fresh Cheese

4.7
(61)

Learn how to make cheese with this simple recipe for homemade cheese. I use it to make a version of Mexican queso fresco and the same recipe for homemade ricotta cheese.

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15
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Prep Time:
45 mins
Cook Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
24
Yield:
1 1/2 pounds

Ingredients

  • 1 gallon whole milk

  • ¼ cup white vinegar

  • 1 pinch salt

Directions

  1. Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom. Remove from the heat and stir in vinegar. Let stand for 10 minutes.

  2. Line a mesh strainer with cheesecloth and set over a large bowl. Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.

  3. Pat cheese into a ball and remove the cheesecloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

Tips

Apple cider vinegar can be used in place of white vinegar.

Nutrition Facts (per serving)

98 Calories
5g Fat
7g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 98
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 65mg 3%
Total Carbohydrate 7g 3%
Total Sugars 7g
Protein 5g
Calcium 184mg 14%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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