How to Make Your Own Queso Fresco Cheese

Step 1

Gather the ingredients. The Spruce / Christine Ma In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat. The Spruce / Christine Ma Stir in the vinegar, one tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes. The Spruce / Christine Ma Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (clear liquid) drain away into a bowl. The Spruce / Christine Ma When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey. The Spruce / Christine Ma Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour. The Spruce / Christine Ma Once the cheese is well-drained, store the cheese in the refrigerator in an airtight container. Alternatively, you can press the curds by following the instructions below. The Spruce / Christine Ma

Step 2

Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring. The Spruce / Christine Ma Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight. The Spruce / Christine Ma Remove from the mold and wrap cheese with plastic wrap or place in an airtight container. The Spruce / Christine Ma