BEST QUESO FRESCO RECIPES

Steps:

• Heat milk in a large pot over medium-low heat, stirring frequently, until it registers between 178°F to 190°F (80°C to 90°C) on the thermometer. (see notes)
• Turn of the heat and then add the yogurt. Stir for 10-15 seconds and let sit for 2 minutes.
• Add half the vinegar and mix again for 10 seconds. Then let it sit for another 2 minutes.
• Stir in the other half of vinegar and mix slowly for one minute.
• You will notice how the milk has become a curd and has started to separate from the whey. Set aside until it reaches room temperature (about 1 hour).
• Line the colander with 2 layers of cheesecloth or a clean kitchen towel and set it over a large bowl.
• Transfer curds to the prepared colander, cover, and allow to drain for about 20 minutes.
• When most of the whey has drained off, lift the edges of the cheesecloth up and twist, wrapping the cheese into a ball; then carefully squeeze off excess whey.
• Place the cheese on a container and add salt to taste. Mix well with a wood spoon (don't over mix!).
• Use molds to give it a shape or make it rounded with your hands. You can also use a bowl and place it there.
• Place Queso Freso in the refrigerator and let it sit for a couple of hours before consuming it.

Steps:

• Boil ancho chiles in water with salt until light red and soft.
• Skin as much of the pulp from the pepper as possible.
• Put in the blender with the garlic and a dash of salt.
• Blend at high speed.
• Add water, if necessary, to make the sauce smooth.
• Crumble the queso fresco and chop onions.
• Spread the finished ancho chile sauce on both sides of the uncooked tortillas.
• Pour a teaspoon of olive oil onto a pan and fry each tortilla individually.
• Add additional oil to the pan between tortillas if necessary.
• Fill the fried tortillas with the crumbled cheese and onions to your liking.
• Roll up the enchiladas and serve with sour cream and added cheese on top.