Friday, June 4, 2010
Recipe: Make Your Own Queso Fresco
At the end of this process you'll have a cup or two or cheese on your hands, and well over a quart of whey. While most people drain the whey down the sink, it can also be refrigerated and used later to make ricotta cheese. You can even substitute it for the water when cooking pasta or bread. It's full of nutrients and protein, so go ahead and save it if you're so inclined.
2 quarts very fresh milk
1 1/2 tbsp kosher salt or sea salt
3 tbsp white vinegar
Combine milk and salt in a pan and slowly turn up the heat to avoid scorching. Once milk is at a boil, immediately turn the heat to low and stir in the vinegar. The milk will start to curdle; gently stir with a wooden spoon for a couple of minutes until curds are fully developed.
Strain milk into a cheesecloth-covered strainer with a bowl underneath to catch the whey.
Squeeze any remaining liquids out of the cheesecloth.
That's it! The cheese is basically ready to eat now, but if you prefer, you can press it to make it more firm. To do this, squeeze out all liquid and shape the ball of cheese in a bowl, then cover with weighted plates and dishes to press the cheese.