RECIPES FOR 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:

• Preheat oven or outdoor grill to 350°F. In an oven or grill-safe dish, place the wheel of queso fresco. Top with salsa and bake or grill for 20 minutes or until cheese is heated through and salsa is bubbly. Serve with chips for dipping or use as a taco filling.