How Do You Make Queso Fresco?
Queso fresco is a traditional Mexican cheese with a soft, crumbly texture. The name translates to “fresh cheese” because it is usually made and eaten within five days. It is usually made from fresh or pasteurized cow’s milk, although it can also be made with a mixture of cow and goat milk. Step 1 Heat the milk in a large stock pot until it reaches 90 degrees. Step 2 Stir in the mesophilic starter and allow the milk to set for one hour. Maintain the temperature at 90 degrees. Step 3 Add the rennet and stir the mixture briskly. Again, leave the mixture alone for approximately 45 minutes to an hour, keeping the temperature at 90 degrees. Step 4 Cut the cheese into quarter-inch cubes when it has formed a curd. You’ll know when it’s at the right stage if the surface of the cheese appears firm and you can separate it from the edge of the pot. Step 5 Let the curds rest for five to 10 minutes longer. Step 6 Stir the curd and increase the heat, allowing the temperature to rise to 100 degrees. S
