Queso Fresco

Yield: Approximately 2 cups

 

 

Ingredients:

 

½ gallon organic whole cow’s milk

 

⅔ cup white vinegar

 

1 Tablespoon apple cider vinegar with mother

 

1 teaspoon Kosher or pickling salt (no iodine)

 

 

Process:

 

Place a cheese cloth lined colander over a large bowl.

 

Place a large saucepan over medium heat.

 

Add milk.

 

Bring the milk to 170°F, stirring constantly stirring very slowly having the milk stick to the bottom of the pan.

 

When the milk reaches 170°F,, remove the pan from the heat.

 

Add vinegars. Stir gently to incorporate the vinegar.

 

Reserve the pot on a hot pad and allow it to rest undisturbed for 30-45 minutes

 

Gently transfer the curds to the cheesecloth clad colander with a slotted spoon.

 

Allow the curds to drain, untouched, for about 30 minutes or until there are not any visible drops falling from the curds..

 

Sprinkle salt over the curds and stir lightly.

 

At this point the cheese will be slightly moist and crumbly. If this is the desired texture, transfer it to an airtight glass container and place in the ice box.

 

{Allow to cure overnight. Ready for use the next day.

 

If a drier cheese is desired, allow the cheese to drip for 30 minutes more.

 

When done, remove the cheese from the cheesecloth to a plate. Either mold the cheese into a flat disc about 1” high with your hands,. Return he cheesecloth to the colander, place the disc of cheese back on the cheesecloth and let it drain for another 30 minutes before transferring the disc to a bowl with an airtight cover and placing it in the ice box until ready to use; or

 

Place a ring mold (about the size of a tuna fish can with the top and bottom removed) on a flat plate, Spoon the curds into the mold, place a slightly larger piece of parchment paper over the top of the mold and place a can that is slightly smaller in circumference on top to weigh down the curds. Place in the ice box overnight.