Easy Queso Fresco Recipe


Queso fresco is a Mexican fresh cheese that is surprisingly easy to make at home. Queso fresco is a Mexican cheese whose name literally means “fresh cheese.” Queso fresco is white cheese, made from a combination of cow and goat milk. Queso fresco is soft, moist, and crumbly, perfect for sprinkling over little snacks and beans.


  • 1/2kg cow milk and 1/2kg Goat milk
  • ½–⅔ cup lemon juice or white vinegar
  • salt to taste


  1. In a heavy-bottomed pot over medium heat, heat milk, stirring constantly. Remove from heat. Add lemon juice one tablespoon at a time, stirring after each addition. Continue adding lemon juice until the curds separate from the whey. Let sit at room temperature, uncovered, until cool enough to touch, about 10–20 minutes.
  2. Drain curds in a cheesecloth on a lined colander or fine mesh strainer set over a large bowl, about 20 minutes. Season with salt to taste, then transfer to a clean work surface and flatten into a thick disc. Tie the cheesecloth, return to cheese to a colander, and weigh it down with a small plate topped with canned food or a jar of water.
  3. Press cheese until firm, at least 15 minutes and up to few hours. For a firmer cheese, leave it under the weight longer. For a softer cheese, press it for less time. If pressing cheese for an extended period of time, store in the fridge.
  4. Remove finished cheese from the cheesecloth and cover with banana leaves, a corn husk, or plastic wrap. Store in the refrigerator.


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