How To Make Queso Fresco | A Quick & Easy MethodChorizo and Potato Tacos | Chorizo con PapasHow to Make Vegan MigasGluten-Free Pumpkin Pie for TwoHow to Make Czech Linzer CookiesGluten-Free Pumpkin Pie for TwoHuaya Fruit, Lychee, Rambutan and a Mango

mexicanmademeatless.com
Your recipes

Prep Time: 15

Total: 15

Servings: 4

Cost: $1.30 /serving

How To Make Queso Fresco | A Quick & Easy MethodChorizo and Potato Tacos | Chorizo con PapasHow to Make Vegan MigasGluten-Free Pumpkin Pie for TwoHow to Make Czech Linzer CookiesGluten-Free Pumpkin Pie for TwoHuaya Fruit, Lychee, Rambutan and a Mango

Ingredients

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Instructions

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Step 1

In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling – do not bring to a boil. The temperature should be warm but not hot that sticking a finger in the mild will burn you. Turn the heat off.

Step 2

Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Cover and allow to sit for 10 minutes.

Step 3

Place a colander with cheese cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don’t want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.

Step 4

Once drained untie the cloth and place the cheese into a large container. Salt and season as desired while working the salt into the cheese. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour, until chilled or overnight.

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