- Jan 6, 2011
- 26,255
- 4,705
Queso Fresco
We like Queso Fresco Cheese and use a fair amount of it especially in Mexican food dishes.
I'm sure all you Texas boys and girls are very familiar with it, but for those of you who are not it is a very mild white cheese made from milk.
Here is the recipe :
Ingredients
· 1 gallon whole milk, not ultra-pasteurized
· 2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar
· Kosher or table salt
Directions
Line colander with four layers of cheesecloth, clean dishtowel or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.
For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.
Pretty Simple !! Here are a few pics of mine. I didn't do a step be step in pics, Watching milk come to temp is pretty boring.
Here is what it looks like after dipping it out of the whey
This is the time to add salt. Sprinkle as much as yo like (But not to much)
and mix.
I pressed some of the liquid out.
My press. I need to come up with a better one ! Any Ideas ?
I didn't let it press for a long time about 45 min. should have left it for an
hour and a half. Impatient !!
NOTE: We like the light Citrusy flavor the Lemon Juice imparts If you like
more traditional or no citrus flavor go with vinegar.
Thanks for looking, Try it Super Easy and Gooood !!
We like Queso Fresco Cheese and use a fair amount of it especially in Mexican food dishes.
I'm sure all you Texas boys and girls are very familiar with it, but for those of you who are not it is a very mild white cheese made from milk.
Here is the recipe :
Ingredients
· 1 gallon whole milk, not ultra-pasteurized
· 2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar
· Kosher or table salt
Directions
Line colander with four layers of cheesecloth, clean dishtowel or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.
For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.
Pretty Simple !! Here are a few pics of mine. I didn't do a step be step in pics, Watching milk come to temp is pretty boring.
Here is what it looks like after dipping it out of the whey
This is the time to add salt. Sprinkle as much as yo like (But not to much)
and mix.
I pressed some of the liquid out.
My press. I need to come up with a better one ! Any Ideas ?
I didn't let it press for a long time about 45 min. should have left it for an
hour and a half. Impatient !!
NOTE: We like the light Citrusy flavor the Lemon Juice imparts If you like
more traditional or no citrus flavor go with vinegar.
Thanks for looking, Try it Super Easy and Gooood !!