Category: Cheesemaking -

Queso Fresco     

Ingredients:
1 gallon of milk, not ultra-pasteurized
1 Tbsp. salt
1 tablet rennet
1 Tbsp. unchlorinated water

Preparation:
Warm the milk in a large pot over medium-high heat until it reaches a temperature of 91F. Turn off the heat.

Dissolve a tablet of rennet in 1 tablespoon of water. Add the rennet to the warm milk, and stir for 3 minutes. Let stand without stirring for 1 hour and a half until you can cleanly remove a piece of the surface with a knife and it is set.

Cut with a table knife from the top to the bottom of the pot in 2 x 2 cm. Let stand 15 minutes more in the pot, shaking gently every couple of minutes to release the whey.

Cover a colander with the cheesecloth. Strain the curd and let drain without stirring for 5 min, then lift with the cloth forming a ball to drain more liquid. Add the salt and stir gently. Make a ball with the cloth and squeeze gently.

Put the curdled milk in a plastic mold with holes that allow drainage, giving it a proper shape. Put some weight. Let it rest in the refrigerator for at least 6 hours or overnight.

The next day, remove from the mold and cut. Keep refrigerated. The fresh cheese will release more whey, drain before using. Use within 4-6 days.

Date added: 2023-10-12
Number of visits: 956