Easy Queso Fresco Recipe: How to Use Queso Fresco Cheese
Written by MasterClass
Last updated: Dec 8, 2024 • 2 min read
Queso fresco is a Mexican fresh cheese that is surprisingly easy to make at home.
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What Is Queso Fresco?
Queso fresco is a Mexican cheese whose name literally means “fresh cheese.” Queso fresco is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar. The acid serves two purposes: It causes the milk to form curds and gives queso fresco its tangy flavor.
How to Use Queso Fresco
Queso fresco is soft, moist, and crumbly, making it perfect for sprinkling over antojitos (little snacks) and beans.
- Queso fresco is most often crumbled and used as a garnish for all types of Mexican food: on top of enchiladas, inside of tacos, slathered on elote, over huevos rancheros, and on cooked black beans.
- Queso fresco is also found in many Latin American and South American dishes, such as Colombian arepas and Dominican fried cheese.
- For a refreshing appetizer, try queso fresco in a salad with watermelon, lime juice, and fresh cilantro.
- Since queso fresco doesn’t melt, it’s not ideal for quesadillas and other cooked preparations; Instead, add queso fresco to a dish at the last minute.
Queso fresco is also widely available at most grocery stores. If you can’t find queso fresco, you can substitute feta, paneer, ricotta salata, a crumbly goat cheese, or make your own.
Homemade Queso Fresco Recipe
makes
1 quart of cheeseprep time
45 mintotal time
1 hrcook time
15 minIngredients
In Mexico and other Latin American countries, queso fresco is often made at home, since the process is fairly simple and does not require aging.
- 1
In a heavy-bottomed pot over medium heat, heat milk to 165–185°F, 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-lined colander or fine mesh strainer set over a large bowl, about 20 minutes. Season with salt to taste.
- 3
Gather the curds into a ball at the center of the colander, 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 several 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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