Queso Fresco

Queso Fresco

May 22, 2020

A simple milk and acid based, salty cheese

Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 1.5 QT


Snowville or Hartzler Whole Milk, 2 gallons
Distilled vinegar or other acid like lemon juice, etc.
2 cups
Sea Salt, 1-2 TBSP


  1. Heat milk between 180f and 190f in a heavy bottom pan. I like it closer to 190f. Hest slowly and stir regularly so it doesn't scorch.
  2. Turn off heat and give a light, slow, circular stir, add vinegar in a swirl. The whey should separate almost instantly.
  3. Drain whey using a strainer. I use a 12" conical strainer from equipped restaurant supply.
  4. Throw into a bowl
  5. Add salt and massage in i try to keep the integrity of the curds.
  6. Compress for a time if want.
  7. Submerge in brine if you want.
  8. Pull into pieces. I like small chunks for tacos, and I try not to make little tiny particles.
  9. Add to tacos or anything !!

Additional Notes

Plan ahead:
1, Do something useful with the whey like lactoferment or brine some poultry/pork.
2. Let the milk come up to room temperature. Shake the carton, pour till almost empty and furiously shake again to make sure you get all the fat.
Using high quality milk makes a different product than conventional milk.. and I bet a raw milk would be even better.

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