How to make queso fresco

How to make queso fresco

By
From
Breddos Tacos
Makes
800g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
4 litres whole/raw milk
200ml fresh lemon juice
1 tablespoon sea salt

Method

  1. Line a colander with 4 sheets muslin (cheesecloth) and place over a pan. In another pan, heat the milk to 80°C, then remove from the heat and add the salt. Add the lemon juice 1 tablespoon at a time, stopping when the curds (white solids) separate from the whey (the liquid).
  2. Let the mixture stand for 20 minutes. Using a slotted spoon, take the curds out of the pan and place in the colander. Fold over the muslin and weight down with a heavy pot for a couple of hours until you have a condensed cheese. Refrigerate until needed.
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