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Homemade Queso Fresco

Heather Terhune
Chicago, IL

Chef demonstration
Soups & Sides
All seasons

  • 8 cups organic whole milk (half gallon)
  • 1/2 cup apple cider vinegar or lemon juice (or 1/4 cup of each)
  • 2 tbsp kosher salt

Step 1:  In a large pot, slowly heat whole milk to between 185-190 degrees.  Stirring often.

Step 2:  When the milk is up to temperature, incorporate the vinegar, turn off hear, and let sit for 10 minutes.  At the point curds are forming, separating from the whey.

Step 3:  With a slotted spoon, remove the curs to a sieve placed over a bowl; discard any liquid in the bowl.  In another bowl combine curds and salt, gently.

Step 4:  Place the loose curd ball into cheesecloth, tie up the ends and let drain over the sink (Secured it to the faucet) for 45 minutes.

Step 5:  Store your queso fresco in wax paper in the refrigerator for a few days, no longer.

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