Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.
- ½- gallon fresh whole low-fat or skim milk
- 1 tablespoon coarse salt
- 3 Tbsp white vinegar
- Assemble a cheese cloth lined colander.
- Heat the milk and salt stirring constantly to prevent sticking.
- Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
- Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
- Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours.
- Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs.
This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey.