Raw Milk Queso Fresco
A simple, traditional homemade raw milk queso fresco made with vinegar and no rennet — an easy fresh cheese that’s ready in under an hour.
Equipment
- medium or large heavy bottomed pot
- food thermometer
- colander
- cheesecloth OR a clean tea towel
Ingredients
- 3 liters (10 cups) whole raw milk
- ⅓ cup white vinegar
- 1 tsp fine salt, or to taste
Instructions
- Heat the Milk: Pour raw milk into a heavy-bottomed pot and place over medium-high heat. Warm slowly to 185°F (85°C), stirring occasionally to prevent scorching.
- Curdle the Milk: Remove the pot from heat. Gradually add vinegar, stirring gently. Curds should form quickly. If whey still looks milky, add a little more vinegar, one tablespoon at a time.
- Rest the Curds: Let the milk sit undisturbed for 10 minutes to allow the curds to fully separate.
- Drain the Curds: Using a ladle or slotted spoon, transfer curds to a colander lined with cheesecloth or a tea towel, set over a bowl. Pour the warm whey over the curds to rinse gently. Let drain for 15 minutes.
- Salt the Curds: Sprinkle salt over the drained curds and mix gently with a fork, tasting as you go, until seasoned to your liking.
- For a crumbly queso fresco, gather curds in the cheesecloth and hang for 30 minutes.
- For firmer, sliceable cheese: Twist cheesecloth to keep curds compact, return to colander, cover with a plate, and weigh down with 1–2 pounds (a jar, can, or mortar works).
- Press & Chill: Press cheese for 1 hour. Remove from press and refrigerate until fully chilled.
- Serve: Slice or cube the pressed queso fresco with a sharp knife. Wipe your knife between cuts for neat edges.
Notes
Serving Tips:
- Serve fresh as a topping for salads, tacos, or roasted vegetables.
- Cube for snacking or add to sandwiches and breakfast dishes.
- Store in an airtight container in the fridge for up to 5 days.
- Keep wrapped in cheesecloth or parchment to maintain moisture.
- Freeze for up to 2 months, but texture may change slightly.