RECETA EN ESPAÑOL AQUI. Mexican queso fresco. Did you know that you can make it at home? yes you hear right, but do you want to know what is even better? that it only requires 2 ingredients.
This queso fresco is made with Whole milk and white vinegar.
CAN I USE SKIM MILK OR 2%MILK?
Yes you can, but keep in mind that the less fat the less cheese you will get. I was able to get .644 grs with a whole milk.
So don’t expect to get the same amount.
FOR HOW LONG CAN I KEEP IT IN THE FRIDGE?
You can keep it in the fridge up to 10 days.
CAN I FREEZE IT?
Of course you can, make it and freeze it up to 3 months with no problem, once you are ready to eat it put in in your fridge for like a 30 min or so and the Mexican queso fresco will be ready.
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RECIPES THAT USE MEXICAN QUESO FRESCO.
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MEXICAN QUESO FRESCO RECIPE
Ingredients
- 1 gallon of whole milk
- 1/3+half cup white vinegar
- salt to taste
- cheese cloth
Instructions
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In a big pan add the entire gallon of milk and mix it once in a while for 22 minutes,
as soon as the milk starts to raising up turn it off, and be fast on this step because in seconds all your milk will be pouring out.
After 22 minutes or when you milk arise, add the vinegar and let it sit for about 5 to 10 minutes so the milk have the time to brake in pieces.
Pass that time, get together a big Tupperware or something similar, a colander and a cheese cloth and put it in that order so we can poor our milk/cheese .
Pour it very careful REMEMBER that is very hot.
once we are done with this step, grab together all the corners of the cheese cloth and hold it together using a rubber band and hang it to continue dropping the liquid, you will leave it hanging for 1 hr or so.
If your cheese is to dry because you let them hanging foe to long, simple just add some of his liquid back, mix it up and is ready for you to continue.
After the hour get done the cheese pour it in a container and crumble up using a fork, add salt to taste.
FOR A ROUND CHEESE
If you want to make a round cheese, simply add your cheese to a round container and flatten it up using your hands. let it rest for 1 hour. then remove the cheese from the container and turn it onto a plate.
We can use this recipe and many many recipes.
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