Cheese (Fresh) - Queso Fresco

Ingredients

A gorgeous fresh cheese known as Queso Fresco (fresh cheese) or Queso Ranchero (ranch cheese) in Mexico.  In Spain, fresh cheese is also known as Queso Fresco.   This recipe creates creamy soft cheese in minutes; drier crumbly cheese when left to rest.   Once you get the hang of cheese-making you will depend on it for dressing up appies and salads.  Add fresh herbs, chopped chiliesl or chopped dried fruits for added flavour.    In rural Mexico, pineapple vinegar, and to a lesser extent apple vinegar would be used to make fresh cheese.  Both vinegars are available in Latin markets.

• 2 quarts whole milk (3-4% MF)
• 2 teaspoons sea salt or kosher salt
• 3 tablespoons plain white, apple or pineapple vinegar (5% acetic acid)

Methodology

Place the milk and salt in a large non-reactive saucepan and heat until boiling,  Immediately turn to low and stir in vinegar.

Stir gently and continuously, and very quickly coagulation will occur* and the curds (milk solids) will begin separating from the whey (liquid).

Place a double layer of cheesecloth or loosely woven cotton muslin in a collander, leaving several inches hanging over the edge all around, then pour mixture into the cheesecloth and set over a bowl to drain. 

After 10 minutes or so, gather up the edges of the cheesecloth and twist to squeeze out excess whey.  At this point you will have a soft ball of fresh cheese that is ready to eat and easy to spread. 

For a drier cheese suitable for crumbling or grating - flatten the ball into a uniform disk shape (still in the cheesecloth), place on a rimmed dish, and set a plate or sheetpan on top. Place in the fridge or very cool spot for several hours or overnight.   Store in the fridge, wrapped in cheescoth, plastic wrap or parchment for approximately on week.

More cheesy ideas, including recipes for making the fresh Indian cheese known as Paneer, and the fresh Greek cheese known as Myzithra can be found in the Cheese and Dairy section of this website.

*Add an additional tablespoon of vinegar if coagulation does not begin more-or-less immediately.

Submitted by:

C@H Kitchen