Crafting Queso Fresco with Love

Indulge in the culinary charm of Queso Fresco, a delightful homemade white cheese that boasts a soft, crumbly texture and a mild flavor, making it an excellent substitute for feta or goat cheese.

Unraveling the Essence of Queso Fresco

Queso Fresco, a staple in Mexican cuisine, emerges from the alchemy of three simple ingredients and a dash of patience. The process involves heating milk, acidifying it with vinegar, allowing it to curdle, and then meticulously straining it, resulting in loose curds or a beautifully pressed form.

Ingredients for Queso Fresco

Gather these three essential ingredients, and don’t forget to have some cheesecloth on hand for the curd-draining process.

1. Milk: Opt for whole milk for the creamiest results. While reduced-fat milk can be used, be aware that it may yield a less creamy texture.
2. Vinegar: Distilled white vinegar is employed to acidify the milk, inducing the curdling process.
3. Salt: Introduce kosher salt to the drained curds for that characteristic hint of savory goodness.

Curdling Milk with Precision

Patience is key in crafting Queso Fresco, and the process begins with skillfully curdling the milk. Follow these steps for a successful start:

1. In a large, heavy-bottomed pot over medium-low heat, gently heat the milk, stirring constantly to prevent uneven heating. Slowly bring it to a temperature of 180°F-190°F (82°C-88°C) over approximately 30 minutes, avoiding rapid heating to prevent burning.
2. Remove the pot from heat and delicately pour in the vinegar. Stir the mixture for about 5 minutes, then let it rest undisturbed for approximately 30 minutes, allowing the curds to form.

Crafting Queso Fresco – Step by Step

Once the milk has artfully curdled, follow these steps to create your Queso Fresco masterpiece:

1. Position a large colander, lined with cheesecloth, over a bowl to catch the draining liquid from the curds. For finer holes, layer up to 10 cheesecloths if needed.
2. Carefully pour the curds into the cheesecloth, letting the whey drain into the bowl.
3. Sprinkle salt over the curds, gently stirring them.
4. Once the cheese curds have cooled enough, gather the cheesecloth’s edges at the top, twisting to drain excess liquid, forming a cheese ball.
5. Use a rubber band or kitchen twine to tightly seal the cheesecloth, suspending the cheese ball over the sink or tying it to a cabinet handle for an additional hour of draining (optional).

Storing and Pressing Queso Fresco

After the final draining, choose your preferred storage method:

1. Loose Form: Store the cheese in its loose form in the refrigerator in an airtight container.
2. Pressed Form: To press the cheese, follow these instructions:

• a. Place a 4 to 5-inch mold on a flat plate or baking sheet.
• b. Add the curds to the mold, pressing firmly to the edges.
• c. Cover the mold with parchment paper and top it with a 1-2 pound (0.45-0.9 kg) weight inside the mold, such as a mason jar filled with water.
• d. Chill the cheese for 3-4 hours, up to overnight.
• e. After chilling, remove the cheese from the mold, wrap it in plastic wrap, and store it in the refrigerator for up to 7 days.

Whey Wonder: Utilizing the Draining Liquid

Don’t let the whey go to waste! Use it for soups, braising meats, baking in place of water, or soaking rice.

Immerse yourself in the art of crafting Queso Fresco, and savor the freshness of homemade cheese that surpasses its processed counterparts in both flavor and authenticity.

Ingredients:

For Queso Fresco

1/2 gallon (8 cups) whole milk (1.89 liters)
1/4 cup (59.5g) distilled white vinegar
2 teaspoons kosher salt

Instructions:

1. In a large heavy-bottomed pot over medium-low heat, add milk and heat, stirring constantly, until it almost boils (between 180°F-190°F or 82°C-88°C). Avoid heating too quickly to prevent burning (up to 30 minutes).
2. Remove from heat and slowly pour in vinegar. Gently stir the mixture for about 5 minutes and let it rest for about 30 minutes.
3. Place a large colander lined with 2 large layers of cheesecloth over a large bowl. Carefully pour the curds into the cheesecloth, allowing the liquid (whey) to drain into the bowl. Add salt to the curds and stir gently.
4. Once the cheese is cool enough, lift the edges of the cheesecloth, gather them at the top, and twist to drain excess liquid. Use a rubber band or kitchen twine to seal the excess cheesecloth, suspending it over the sink or a bowl for an additional hour (optional).

For Storing and Pressing

Store in loose curd form or press:

• For pressing, place a 4 to 5-inch mold on a flat plate or baking sheet.
• Add curds to the mold, press firmly to the edges.
• Cover with parchment paper and top with a 1-2 pound (0.45-0.9 kg) weight inside the mold.
• Chill for 3-4 hours, up to overnight.
• Remove from the mold, wrap in plastic, and store in the refrigerator for up to 7 days.