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Mexico On My Plate: Queso Fresco The Easy Way, Version 1

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4.7 from 3 reviews

  • Author: Nancy Lopez-McHugh
  • Total Time: 25 minutes
  • Yield: 4 1x


Get the milk out and make some Queso Fresco for tonight’s dinner!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


*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
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