Homemade Fresh Cheese
By: SunFlower71 "This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese."
Prep Time: 45 Min
Cook Time:
Ready In: 1 Hr 45 Min 1 Hr
Ingredients
- 1 gallon whole milk
- 1/4 cup white or cider vinegar
- 1 pinch salt
Directions
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutritional Information
Amount Per Serving Calories: 98 | Total Fat: 5.3g | Cholesterol: 16mg
CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.
We cares personally and in detail each of the production process with the idea that each product is unique and made with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.
