Quesos Frescos

Queso Fresco, which means “fresh cheese” in Spanish, is a soft, mild, and slightly tangy cheese that’s incredibly easy to make at home with just three ingredients.

This traditional Latin American cheese is beloved for its crumbly texture and versatility in both savory and sweet dishes.

Why You’ll Love This Recipe

Only 3 simple ingredients required – no fancy equipment or hard-to-find items.

Takes less than 2 hours from start to finish.

Perfect for topping tacos, salads, enchiladas, or enjoying as-is with fruit or bread.

A great intro to cheesemaking for beginners!

Key Ingredients

Whole milk (1 gallon): Choose high-quality, not ultra-pasteurized milk for best results.

Lemon juice or white vinegar (2/3 cup): The acid helps separate the curds from the whey.

Salt: Kosher or table salt to season the curds to your liking.

Quesos Frescos

Ingredients

1 gallon whole milk, not ultra-pasteurized

2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar

Kosher or table salt

Ingredients:

Step 1:

Line colander with four layers of cheesecloth, a sackcloth towel, or 2 layers of food-safe paper towels and set over large bowl.

Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F (74 to 82°C) on an instant-read thermometer.

Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition.

Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey.

Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

Step 2:

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds.

Gently stir in salt to taste.

Step 3:

For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape.

Tie the cloth closed around the cheese.

Place the bound cheese back in the colander and place a heavy can or pan on top.

Let sit until cheese has reached desired texture, about an hour and a half.

Recipe Notes

Avoid ultra-pasteurized milk—it won’t curdle properly.

The curds should look like small white clumps; don’t over-stir or break them.

Salt is added after draining so you can control the flavor and texture.

For firmer cheese, press it longer (up to 1.5 hours).

Leftover whey can be used in smoothies or baking!

Nutrition Information:

Kitchen Equipment Needed

Large pot

Instant-read thermometer

Cheesecloth or clean towel

Colander

Large bowl

Slotted spoon or wire skimmer

Heavy can or pan (for pressing)

Recipe Swaps & Variations

Swap lemon juice with white vinegar or even apple cider vinegar for a slightly different flavor.

Add herbs (like oregano or chives) to the curds before pressing for extra flavor.

Mix in chili flakes or cracked pepper for a spicy twist.

Use goat’s milk for a tangier version.

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How to Store Leftovers

Store in an airtight container in the fridge for up to 5 days.

If you pressed the cheese, wrap it in wax paper before placing in a container.

Avoid freezing—Queso Fresco’s texture changes when thawed.

Food & Drink Pairings

Serve over tacos, enchiladas, grilled corn, or black beans.

Crumble over salads or stir into soups for creamy texture.

Pairs well with fresh fruit, honey, or jam on toast.

Drink pairings: Light beers, white wines (Sauvignon Blanc), or agua fresca.

Frequently Asked Questions:

Can I use low-fat or skim milk instead of whole milk for this recipe?

While whole milk is traditionally used for Quesos Frescos to achieve a creamy texture, you can experiment with low-fat or skim milk.

However, keep in mind that the resulting cheese may have a less rich flavor and slightly different texture.

Why is it important not to use ultra-pasteurized milk?

Ultra-pasteurized milk has been heated to a higher temperature than regular pasteurized milk, which can affect the curdling process necessary for making cheese.

Using ultra-pasteurized milk may result in a weaker curd formation and a less desirable texture for your Quesos Frescos.

How can I tell when the curds have separated from the whey?

You’ll notice white clumps of curd suspended in a pale translucent whey when the curds have separated.

This usually occurs after adding the lemon juice or vinegar and allowing the mixture to sit for a few minutes.

The separation process may take around 5 to 20 minutes.

What is the purpose of pressing the cheese in Step 3?

Pressing the cheese helps to expel excess whey, compact the curds, and shape the cheese into a more solid form.

This step is essential for creating a firmer texture in Quesos Frescos, especially if you prefer a denser consistency.

How should I store Quesos Frescos after making it?

Quesos Frescos should be stored in the refrigerator.

Place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from other foods.

Consume it within a few days for the best quality and flavor.

Can I use other types of acid to curdle the milk besides lemon juice or white vinegar?

Yes, you can experiment with other acids such as citric acid or apple cider vinegar.

However, make sure to adjust the quantity accordingly as different acids may require different amounts for the curdling process.

How long does it typically take for the milk to reach the desired temperature range?

Heating the milk to 165 to 180°F (74 to 82°C) usually takes around 20 to 30 minutes over medium-low heat, but this can vary depending on your stove and the size of the pot used.

What if I accidentally heat the milk beyond the recommended temperature range?

Heating the milk too high can affect the texture and flavor of the cheese.

It’s best to monitor the temperature closely and remove the milk from the heat as soon as it reaches the desired range to prevent overheating.

How do I know if the cheese has drained enough in Step 2?

The cheese should have a slightly firm texture and not release much liquid when gently pressed.

Drain it for about 20 minutes if you prefer a softer, fresher cheese or up to an hour for a firmer texture suitable for pressing.

Can I add herbs or spices to the cheese for additional flavor?

Absolutely! Feel free to experiment with adding herbs like oregano, cilantro, or spices such as chili flakes or garlic powder to customize the flavor of your Quesos Frescos.

What should I do if my cheese turns out too dry or crumbly?

If the cheese is too dry or crumbly, it may be due to excessive draining or pressing.

Try reducing the draining time or decreasing the weight used during pressing in future batches.

Is it necessary to use a specific type of cloth for draining the cheese?

While cheesecloth is commonly used, you can also use a clean kitchen towel or paper towels as alternatives.

Just ensure they are food-safe and have a fine weave to prevent the curds from escaping.

How long does Quesos Frescos last in the refrigerator?

Quesos Frescos is best enjoyed fresh and should be consumed within 3 to 5 days when stored in an airtight container in the refrigerator.

Can I freeze Quesos Frescos for longer storage?

While you can freeze Quesos Frescos, note that freezing may alter its texture slightly.

Wrap the cheese tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer bag.

Thaw it in the refrigerator before using.

What are some serving suggestions for Quesos Frescos?

Quesos Frescos can be enjoyed in various ways, such as crumbled over salads, melted in quesadillas or enchiladas, or simply served with crackers and fruits as part of a cheese platter.

It’s a versatile cheese that adds a creamy, tangy flavor to any dish!