Homemade Queso Fresco
Heather Terhune
Chicago, IL
Chef demonstration
Soups & Sides
All seasons
Ingredients:
- 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
Method:
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.
