QUESO FRESCO

Farmers cheese, paneer, queso fresco—no matter what it’s called, so many food cultures have this simple fresh, home-made cheese as a nutritious, and delicious, part of the diet.  Just three ingredients, a source of heat, a food thermometer, and a little time, is all it takes to make this cheese.  A great project for beginning cooks, adults and kids alike—almost like a craft project.  Eat it as is, a garnish for other foods, crumbled over soups and salads, or topped with salsa or chutney as a finger food.  It’s a non-melting cheese, so use it grilled or in stir fries.

• 1 gallon whole milk—NOT ultra-pasteurized
• 2/3 cup white vinegar
• 2-3 tsps salt

In a heavy bottomed sauce pan heat milk to 170’.  Stir frequently with wooden spoon so milk does not scorch or stick to pan bottom.  At 170’ remove pan from heat.  Add vinegar, 1 tablespoon at a time, stirring gently each time.  Milk will separate into clumps of curds floating in clear whey—let sit for about 30 minutes.  Line colander with two layers of cheesecloth. Using a slotted spoon, transfer solid curds into colander and let drain for 30-40 minutes.  Add 2-3 tsps salt, to taste, and mix gently by hand. 

Form curds into a disc shape, gather ends of cheesecloth and tie up firmly.  With wrapped cheese still in colander, weight cheese with a plate held down with cans of food or a large bottle of water, for 1 ½-2 hours to drain further.  Unwrap cheese and place on a dish, cover loosely and refrigerate.  Best used within a few days.

The Kitchen Hive