Description
Get the milk out and make some Queso Fresco for tonight’s dinner!
Ingredients
Scale
- 1 liter or 34 oz. of whole fat milk (I used 3.5% UHT)
- 240 ml or 1 cup buttermilk
- 2 tsp fresh squeeze lemon juice, extra if needed
- salt
- clean cloth or muslin cloth
Instructions
- In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling – but do not bring to a boil. The temperature should be warm but not so hot that sticking a finger in it will burn the finger. Turn the heat to a low setting.
- Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Turn heat off, cover and allow to sit for 10 minutes.
- Place a colander with the clean cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don’t want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.
- Once drained untie the cloth and place the cheese into a large container. Salt as desired, and use your hands to work the salt into the cheese. Taste and adjust if desired. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour or until chilled before using.
Notes
*The cheese must be stored in the refrigerator and used within a couple of days.
** This recipes yields a small 240 gram cheese or 1/2 lb .
- Prep Time: 5 mins
- Cook Time: 20 mins