Directions
- 1Heat a whole gallon of whole milk on the stove until very hot but not boiling, with steam coming out.
- 2Slowly 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.
- 3Strain the curds using a large bowl, a strainer, and optionally a cheesecloth.
- 4Squeeze out all the moisture from the curds, massaging them. Reserve the whey for later use.
- 5Let the curds sit and drain for about 15 minutes.
- 6Salt the queso fresco generously.
- 7Add about a tablespoon of butter to a pan on medium heat.
- 8Add the whole cheese curds to the pan and melt them, kneading them as they melt until they look ready.
- 9Quickly form the queso by laying it out on a pan, ensuring pieces are not touching to prevent melting into each other.
- 10Salt your hands and start rolling the queso.
- 11Put the rolled queso in the fridge.
Ingredients
- 1 gallon whole milk
- 0.5 cup white distilled vinegar
- 0.33 cup lemon juice
- 1 tablespoon butter
- 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.
- Store in the fridge after rolling.
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