Homemade Organic Queso Fresco
Makes about 4 cups
1 Gal Organic Whole Milk
2 Tbsp Sea Salt
1/2 Cup White Vinegar
1. In a big pot (6-8 qt) add your milk and salt, stir, then bring up to 190 degrees F using a candy thermometer. Stir frequently.
2. Remove from heat and gradually add the vinegar as you stir the milk. Let it sit for 5 minutes, then gently stir. This is where you will notice the curd separating from the whey.
|Step 1. Bring milk and salt up to 190 degrees F, while stiring frequently.|
|Step 2. Remove from heat, gradually add vinegar. Let sit for 5 minutes|
|Step 3. Drain whey from curd, 15-20 minutes|
|Step 4. Chill cheese, or pack it unto a cylinder (can) and press for 4-24 hours, then chill.|
|Step 5. Weight lid down with another can to press cheese and make it firmer|
|Step 6. Cut cheese into wheels, wrap in saran wrap, and chill or share with friends.|
So overall this whole cheese making experience was great, I knew making this cheese would be easy, but this was a piece of cake! I am definitely ready to try my hand at some harder, more intricate cheeses; but for now I'm going to enjoy my queso fresco. It does taste a little different from the store bought queso fresco. It's a little more mild, and has a consistency between queso fresco and ricotta; It's really good. I put some on top of my pizza last night, threw some in my salad for lunch today, and think I will make some tostada's with it tomorrow. I may even try mixing it into a lasagna; the possibilities are endless.
|My nine year old niece enjoys making cheese as much as I do :)|