Homemade Queso Fresco Recipes

HOMEMADE QUESO BLANCO CHEESE

Steps:

• Gather the ingredients.
• 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.
• Stir in the vinegar, 1 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.
• Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (the clear liquid) drain away into a bowl.
• 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.
• 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.
• 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.
• 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.
• 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.
• Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.

RIDICULOUSLY EASY QUESO FRESCO "DIP"

Steps:

• Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
• Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
• Heat queso fresco in the microwave until slightly softened, about 3 minutes.