Queso Fresco

👥 8 servings
🗣️ English (detected)
category: Dressings & Dips
counters: Panadería, Taquería, The Bowl Shop
aka: queso blanco, fresh cheese, mexican fresh cheese, ranchero cheese, queso ranchero
pairs-with: salsa-roja, mexican-red-rice
slack: narrow — the milk has to reach 185°F and not be ultra-pasteurised, or it never curds at all and the pot cannot be tried again
step: chill 2 hr
#cheese #milk #mexican #fresh #condiment

From: John Chen's Tabular Recipes

🥘 Ingredients

  • whole milk 1 gal
  • heavy cream 1 cup
  • distilled white vinegar ¼ cup
  • lime juice 2 Tbs
  • fine sea salt 2 tsp

🍳 Cookware

  • heavy pot
  • colander
  1. 1
    Heat whole milk and heavy cream in a heavy pot to 185°F (85°C), stirring from the bottom so the milk does not catch.
  2. 2
    Stir distilled white vinegar and lime juice into @&( timer , take the pot off the heat and 20 min until the curds pull together and the whey under them runs clear.
  3. 3
    Ladle @&( timer into a colander lined with damp cheesecloth and 45 min .
  4. 4
    Work fine sea salt through @&( timer , gather the cloth into a flat disc and 2 hr under a plate and a full can.
  5. 5
    Chill @&( timer 2 hr before crumbling.

Actions

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