queso fresco

If your plan is to cook up some tacos, burritos or maybe a Mexican-style salad bowl, this fluffy, light, creamy cheesy goodness is probably my favourite side. It is cheap, simple to make and offers an amazing freshness and coolness to your spicy Mexican feast.

Not only does this quest fresco tastes yummy, I can guarantee that you will get some “oohs” and “aaahs” around the table when your guests realises that you have thrown together you very own homemade cheese! Even if it is definitely a side made to impress, do not worry, it is really SO easy to make.

The only things you will need is

  • Full fat milk
  • Freshly squeezed lemon juice
  • Salt

I did not put any measurements here but it is not a typo, it really is up to you how much you want to do. In my opinion, you will need approximately 3 tablespoons of lemon juice for every liter of milk.

And here is what you do:

  1. In a pot (preferably one with a thick bottom) gently heat your milk to 90 degrees celsius on medium heat – stirring constantly.
  2. take it off the heat and add ONE tablespoon of lemon juice and stir for a couple of seconds.
  3. Repeat the last step until you can see the cheese curdles separates from the whey (as I said before, you will normally need about three tablespoons). This will look a bit suspicious as the watery liquid (whey) turns a strange yellow/green-ish colour but it is all as it should!
  4. When the curdles separates from the whey, leave it alone for about 10 min to let the separating process complete.
  5. Now dress a sieve in a cheesecloth (I actually always use a thin and clean kitchen towel!) and ladle your cheese curds into the cloth/towel. Let it drain for about 30 seconds and then sprinkle it with some salt. Here you can also flavour it with other spices och herbs if you want. I LOVE to fold down some chopped fresh coriander for example.
  6. Now it is time to put it in the fridge to rest! You need to put it in the fridge, sieve and all on top of a big bowl or pot so that it can continue to drain. If you want to use the queso fresco as a crumbly topping for your Mexican food, you can just wrap it in the towel loosely but if you want to make it a solid cheese you will want to wrap it a bit tighter and put something heavy on top of it. The longer you leave the weight on there, the more solid your cheese will become.
  7. Leave it in the fridge for 2 hours or over night and you are DONE! Enjoy x
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