Queso Fresco

What is queso fresco?

Queso fresco (fresh cheese) is a Mexican cheese made with non-UHT milk, rennet, and salt.

what you need:

Cheese cloth Digital thermometer Colander Mixing bowl Stainless steel pot Large whisk Slotted spoon 2-lb. cheese mold

In addition to non-UHT milk, rennet, and kosher salt, you need a few kitchen tools.

Heat Milk

Pour milk into a large stainless steel pot and heat until it reaches 109ºF. The cream part of the milk should dissolve in the liquid. Add the rennet and whisk to combine. Then, let sit for 1 hour.


Cut the Custard

After an hour, a curd will form at the top. Cut it into 1/4-inch chunks using either a whisk or a knife.


Let Sit

Let the curd sit for 10 minutes. During this time, the curd will fall to the bottom of the pot and separate from the whey.


Transfer Curd

Wet a cheesecloth and then line a colander with it. Transfer the curds to the lined colander with a slotted spoon. Then, discard the whey.


Drain Curds

Gather the ends of the damp cheese cloth and gently twist it so that excess whey drains from the curds. Use your hands to drain the excess whey from the curd for about 10 minutes.


Mold the Cheese

Break the cheese up with your hands and massage salt into the cheese. Then, line a mold with damp cheese cloth and transfer the cheese into the mold. Put the top on and firmly press down.


Serving Suggestions

Top your favorite taco salad, enchiladas, tacos, or nachos with crumbled queso fresco!

Be sure to tag us on social @TheCheeseKnees_  if you make this recipe!