Homemade Quesillo

Name: Homemade Quesillo
Total time: 15 min
Cuisine: Filipino
Ingredients: 1 gallon whole milk; 0.5 cup white distilled vinegar; 0.33 cup lemon juice; 1 tablespoon butter; salt

15m

Serves 1

facebook.com

Homemade Quesillo

facebook.com

15m

Serves 1

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.

Homemade Quesillo

15m

Serves 1

facebook.com

Homemade Quesillo

facebook.com

15m

Serves 1

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.