Home Made Queso Fresco - 1/2 gallon 2% milk, 3 tablespoons vinegar (I used rice), 1 teaspoon of salt. Scald milk (180°), take off heat, add vinegar, salt and mix till curds appear. Strain in fine strainer or cheese cloth to pull out moisture. Transfer curd to fridge friendly container to cool. Enjoy as 'cottage cheese' with an addition of a tablespoon of cream or milk or use as is.
I've never had "Queso Fresco". Is it very yummy? how much like cottage cheese is it? now you've got me curious!ReplyDelete
Queso Fresco literally means 'Fresh Cheese' or cheese that has not been aged. This recipe can be turned into cottage cheese with the addition of a couple of table spoons of cream or milk after the straining process. It's mild in flavor and can be used in savory or sweet applications. It has to be, hands down the easiest cheese to make. If there is interest, I can make the next batch on camera.