1Heat a whole gallon of whole milk on the stove until very hot but not boiling, with steam coming out.
2Heat a whole gallon of whole milk on the stove until very hot but not boiling, with steam coming out.
3Heat a whole gallon of whole milk on the stove until very hot but not boiling, with steam coming out.
4Slowly add 1/2 cup of white distilled vinegar and 1/3 cup of lemon juice to the hot milk, allowing the curds to separate from the whey. The liquid should be yellow.
5Slowly add 1/2 cup of white distilled vinegar and 1/3 cup of lemon juice to the hot milk, allowing the curds to separate from the whey. The liquid should be yellow.
6Slowly add 1/2 cup of white distilled vinegar and 1/3 cup of lemon juice to the hot milk, allowing the curds to separate from the whey. The liquid should be yellow.
7Strain the curds using a large bowl, a strainer, and optionally a cheesecloth.
8Strain the curds using a large bowl, a strainer, and optionally a cheesecloth.
9Strain the curds using a large bowl, a strainer, and optionally a cheesecloth.
10Squeeze out all the moisture from the curds, massaging them. Reserve the whey for later use.
11Squeeze out all the moisture from the curds, massaging them. Reserve the whey for later use.
12Squeeze out all the moisture from the curds, massaging them. Reserve the whey for later use.
13Let the curds sit and drain for about 15 minutes.
14Let the curds sit and drain for about 15 minutes.
15Let the curds sit and drain for about 15 minutes.
16Salt the queso fresco generously.
17Salt the queso fresco generously.
18Salt the queso fresco generously.
19Add about a tablespoon of butter to a pan on medium heat.
20Add about a tablespoon of butter to a pan on medium heat.
21Add about a tablespoon of butter to a pan on medium heat.
22Add the whole cheese curds to the pan and melt them, kneading them as they melt until they look ready.
23Add the whole cheese curds to the pan and melt them, kneading them as they melt until they look ready.
24Add the whole cheese curds to the pan and melt them, kneading them as they melt until they look ready.
25Quickly form the queso by laying it out on a pan, ensuring pieces are not touching to prevent melting into each other.
26Quickly form the queso by laying it out on a pan, ensuring pieces are not touching to prevent melting into each other.
27Quickly form the queso by laying it out on a pan, ensuring pieces are not touching to prevent melting into each other.
28Salt your hands and start rolling the queso.
29Salt your hands and start rolling the queso.
30Salt your hands and start rolling the queso.
31Put the rolled queso in the fridge.
32Put the rolled queso in the fridge.
33Put the rolled queso in the fridge.
Ingredients
1 gallon whole milk
1 gallon whole milk
1 gallon whole milk
0.5 cup white distilled vinegar
0.5 cup white distilled vinegar
0.5 cup white distilled vinegar
0.33 cup lemon juice
0.33 cup lemon juice
0.33 cup lemon juice
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
salt
salt
salt
Equipment
stovelarge bowlstrainercheeseclothpan
Tips
The liquid should be yellow after adding vinegar and lemon juice, not white.
Squeeze out all moisture from the curds.
Don't throw away the whey; it can be used for protein caramel.
Salt the queso generously for flavor.
When melting the cheese curds, knead them like bread.
Form the queso quickly before it cools too much.
Salt your hands when rolling the queso for extra flavor.