• 11 Ratings

Make your own Mexican cheese, it's easier than you think! All of the ingredients required are probably already in your kitchen.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 6- to 8-quart Dutch oven or heavy stockpot combine milk and salt. Heat mixture over medium-high heat to 190°F, stirring frequently. Remove from heat.

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  • Gradually add vinegar, stirring gently. Let mixture stand for 5 minutes. Stir gently (some curds should have formed).

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  • Place a double thickness of 100-percent-cotton cheesecloth in a colander in a sink. Carefully pour hot mixture into the colander, discarding the liquid whey. Allow cheese to drain in colander for 15 to 20 minutes to remove all of the excess whey.

Instructions Checklist
  • Transfer cheese to a small bowl. Cover with plastic wrap; refrigerate for at least 30 minutes before serving. (The cheese can be stored in the refrigerator for up to 3 days.)

Firmer Cheese:

Prepare Homemade Queso Fresco as directed. Remove both ends from a clean aluminum can, saving one end to use as a lid. Place can on a plate. Spoon cheese into can. Add lid and weight down lid with another can of food. Chill for 4 to 24 hours.

Nutrition Facts

197 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 33 mg cholesterol; 1095 mg sodium. 465 mg potassium; 15 g carbohydrates; 0 g fiber; 17 g sugar; 10 g protein; 0 g trans fatty acid; 340 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 374 mg calcium; 0 mg iron;

Reviews

11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1