Queso Fresco! Easy, Delicious and Homemade Cheese
Check out this home cheesemaker’s fabulous first attempt at making queso fresco, a creamy cow’s milk, and sometimes goat’s milk, cheese. Queso fresco is similar to queso blanco and both are some of the best cheeses for a beginner to make.
In Mexican cooking, you’ll find queso fresco sprinkled on top of salads and enchiladas, adding a salty flavor. One of its characteristics is that it doesn’t fully melt. In a pinch, it can also serve as a substitute for other crumbly cheeses like feta or paneer.
Here’s how Menu In Progress began their cheesemaking effort. Nice job!
“For my queso fresco I started with two gallons of organic whole milk. The thing that gives many cheeses their characteristic twang is an active culture that produces lactic acid. I used a freeze-dried version (Mesophilic A) from Leeners.com that you add directly to the milk. Since my milk was homogenized I also added a little calcium chloride to avoid an overly soft curd.
After letting the milk ripen at 90°F for 20 minutes, I stirred in some diluted rennet and let it form a reasonably solid curd – it sets up rather like a custard. Next the curd gets sliced into little cubes and the solids start to release a lot of liquid (the whey).”
More, including great photos, after the link:
Queso Fresco – Home Cheesemaking – Menu In Progress.
Related posts:
- Homemade Queso Blanco: How To Make Fresh White Cheese
- Easy Homemade Ricotta Cheese Recipe With Two Ingredients
- Making Homemade Goat Cheese In Japan
- Amazing Yogurt Cheese And Delicious Recipes
- Homemade Mozzarella Exploits
Tags: drunken goat cheese, goat cheeses, homemade queso fresco, how to make feta cheese, how to make goat cheese, make queso fresco, making feta cheese, making queso fresco, organic cheese, Queso Fresco
