Queso Fresco The Easy Way Version 1 Recipes
QUESO FRESCO THE EASY WAY, VERSION 1
Who knew that making queso fresco is one of the easiest things on Earth. Homemade cheese tastes as good as it sounds!
Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh
Categories Appetizer
Time 15m
Number Of Ingredients 4
Steps:
- In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling - do not bring to a boil. The temperature should be warm but not hot that sticking a finger in the mild will burn you. Turn the heat off.
- Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Cover and allow to sit for 10 minutes.
- Place a colander with cheese cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don't want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.
- Once drained untie the cloth and place the cheese into a large container. Salt and season as desired while working the salt into the cheese. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour, until chilled or overnight.
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- Scrambled Eggs With Queso Fresco. Transform scrambled eggs from so-so to spectacular with queso fresco! Made with eggs, salt, butter, and queso fresco, it’s a simple 4-ingredient recipe that results in a restaurant-quality breakfast.
- Savory Swiss Chard Vegetarian Tacos. There was a time in my life when I didn’t understand how vegetarians can enjoy their meals. The idea of life without meat seemed too depressing for me.
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- Enfrijoladas. They may not be among the most popular Mexican dishes here in the US, but they’re definitely a must-try. Enfrijoladas are corn tortillas stuffed with queso fresco and smothered in bean sauce.
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