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
- 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.
- 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.
- 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.
- Remove finished cheese from the cheesecloth and cover with banana leaves, a corn husk, or plastic wrap. Store in the refrigerator.