Homemade Cotija-Style Cheese
Create a tangy, crumbly homemade cotija-style cheese 🧀🌮 perfect for sprinkling over tacos, elote, and all your Mexican favorites! Enjoy a DIY taste of authentic flavor.
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Servings: 24 servings
Calories: 80kcal
Equipment
- Large pot
- Instant-read thermometer
- Colander
- Cheesecloth or clean sackcloth towel
- Wooden spoon or spatula
- Heavy can or small pan (for pressing)
Ingredients
- 1 gallon whole milk avoid ultra-pasteurized
- 2/3 cup fresh lemon juice or 2/3 cup white vinegar
- Salt to taste
Instructions
- Heat the Milk
- Place the milk in a large pot over medium-low heat. Stir occasionally until it reaches about 165–180°F on your thermometer.
- Add Lemon Juice or Vinegar
- Stir in the acid (lemon juice or vinegar) 1 tablespoon at a time. Keep adding and stirring gently until curds separate from whey. Let the mixture sit for 5 to 20 minutes to complete the separation.
- Drain the Curds
- Line a colander with cheesecloth. Using a slotted spoon, transfer the curds into the colander, allowing the liquid to drain into a bowl underneath. Let the curds drain for 20 minutes if you plan to press them, or up to 1 hour for a softer consistency. Stir in salt to taste.
- Press the Cheese (Optional)
- For a firmer, more authentic cotija-style cheese, gather the curds into the center of the cloth, shape them, then tie the cloth around the cheese. Place it back in the colander with a weighted can or small pan on top. Let it press for about 1½ hours.
- Chill or Use Immediately
- Once your cheese has reached the desired texture, store it in the fridge for later, or crumble and use right away on tacos, elote, or soups.
Video
Notes
• Add Flavor 🧂
Mix in a teaspoon of chili powder or dried herbs during the salting step for extra zing.
• Firmer Texture ⏲️
Press longer (up to 2 hours) if you want a drier cheese that mimics aged cotija’s crumbly feel.
• Softer Cheese 🥛
Drain for less time and skip pressing if you prefer a fresh, moist curd—similar to queso fresco.
• Use it Everywhere 🌮
Crumble over tacos, Tex-Mex salads, or even baked casseroles for a tangy punch.
• Experiment 🧑🍳
If you’re looking for a bolder taste, sprinkle more salt; for a milder vibe, go easy on the salt. This homemade approach to cotija cheese substitute offers a crumbly, tangy finish, ideal for garnishing your favorite Mexican-inspired meals. Whether you sprinkle it on a corn salad or try it in new savory dishes, you’ll find plenty of ways to enjoy this DIY creation!
Mix in a teaspoon of chili powder or dried herbs during the salting step for extra zing.
• Firmer Texture ⏲️
Press longer (up to 2 hours) if you want a drier cheese that mimics aged cotija’s crumbly feel.
• Softer Cheese 🥛
Drain for less time and skip pressing if you prefer a fresh, moist curd—similar to queso fresco.
• Use it Everywhere 🌮
Crumble over tacos, Tex-Mex salads, or even baked casseroles for a tangy punch.
• Experiment 🧑🍳
If you’re looking for a bolder taste, sprinkle more salt; for a milder vibe, go easy on the salt. This homemade approach to cotija cheese substitute offers a crumbly, tangy finish, ideal for garnishing your favorite Mexican-inspired meals. Whether you sprinkle it on a corn salad or try it in new savory dishes, you’ll find plenty of ways to enjoy this DIY creation!
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Calcium: 150mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.