How to Make Homemade Queso Fresco for the Best Mexican Ever
Creamy and soft queso fresco is a wonderful Mexican cheese that you can enjoy as a topping on tacos, a mix-in for soup, or as a crumble atop salads. With our tips, your homemade cheese will be absolutely delicious!
Homemade Queso Fresco. Combine 1 gallon of whole milk and 2 tablespoons kosher salt in a large pot. Heat to 1690 degrees; stir frequently. Use an instant-read thermometer to check the temperature. Remove the pot from heat and gradually add 1/2 cup white vinegar, stirring gently. Let stand for 5 minutes. Stir gently; some curds should form. Pour the hot curds mixture into a colander lined with a double-thickness of cheesecloth. Let it stand 15 to 20 minutes. This drains the milky whey from the curds, allowing the cheese to form. Gather the cheese in the cheesecloth; transfer to a bowl. Chill at least 30 minutes before serving. Store up to 3 days in the refrigerator. More homemade cheese recipes at BHG.com