Homemade Queso Fresco: Fresh & Tangy Mexican Cheese 🧀
Learn how to make queso fresco at home with this easy cheese recipe. Enjoy a fresh cheese that’s crumbly, slightly salty, and perfect for sprinkling on tacos, salads, and more! Get ready to bring authentic Mexican cheese flavors to your kitchen in no time. 🌮🌱
Print Share on Twitter Share on FacebookServings: 1 lb
Calories: 70kcal
Equipment
- Large stainless steel pot
- Thermometer (recommended)
- Wooden spoon or spatula
- Cheesecloth or fine mesh strainer
- Large bowl
Ingredients
- Whole milk cow’s milk: 1 gallon (3.8 L)
- Rennet: 1/2 tablet or follow package instructions for 1 gallon
- Vinegar or lemon juice: 2–3 tablespoons
- Salt: 1 teaspoon adjust to taste
Instructions
- Heat the Milk
- Warm the milk in a large pot over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.
- Add Acid & Rennet
- Turn off the heat. Dissolve the rennet in a small amount of cool water, then stir into the warm milk. Gently add vinegar (or lemon juice) and stir slowly.
- Form the Curd
- Let the mixture rest undisturbed for about 15 minutes. You’ll notice curds (solid) separating from the whey (liquid).
- Drain & Salt
- Line a strainer with cheesecloth and place it over a bowl. Carefully ladle the curds into the cheesecloth. Allow whey to drain for 15 minutes. Sprinkle salt over the curds and mix lightly.
- Shape or Crumble
- Gather the cheesecloth, gently press to remove extra whey, then shape into a disk or crumble into a container. Chill before serving.
Video
Notes
Tips & Tricks
- Temperature Control: Use a thermometer for best results.
- Extra Tang: Try substituting some cow’s milk with goat’s milk for a bolder flavor.
- Seasoning: Add herbs or chili flakes for a unique twist.
Variations
- Lime Queso: Swap vinegar for lime juice to create a bright, citrusy tang.
- Creamy Twist: Use half-and-half instead of whole milk for a richer texture.
Nutrition
Serving: 1OZ | Calories: 70kcal | Protein: 5g | Fat: 5g | Sodium: 90mg | Calcium: 10mg
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.