Queso Fresco: Eat This Cheese the Same Day You Make It!

Queso fresco is an all-purpose pressed cheese that can be eaten the same day its made, stored in the fridge for weeks, and enjoyed in all the classic cheesy ways: in sandwiches, snacking, and cooking. And it even melts beautifully!

If aging cheese is problematic for you but you still want to make wheels of cheese, this one's for you! The process for making queso fresco allows you to to practice all the steps of traditional cheesemaking (culturing the milk, adding rennet, cooking the curds, and pressing), but without the long wait required by most cheeses' aging process, which makes this an ideal cheese for beginning cheesemakers.

Get the printable recipe PDF here: https://milkslinger.com/shop/queso-fr...

RECIPE and INGREDIENTS
Home Cheese Making Book: https://amzn.to/3E0YoAd (Amazon)
Flora Danica (mesophilic culture): https://bit.ly/3D0iBpT (New England Cheesemaking)
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
How To Make A Saturated Salt Brine: https://rb.gy/u16is (YouTube)

TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon)
Curd Knife: https://amzn.to/3OncD7H (Amazon)
Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: https://amzn.to/3JV19Xn (Amazon)
Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon)

Read my blog: https://jennifermurch.com/
Recipes: https://jennifermurch.com/recipe-index
Email me: [email protected]

CHAPTERS
00:00 Why I don't make many fresh cheeses
00:22 Making Queso Fresco
01:10 The Culture
01:28 The Rennet
01:52 How to Stir In Rennet
02:24 Checking for a clean break
02:56 Cutting the curd
03:16 Cooking and Stirring the Curd
03:51 Salting and Draining
07:31 Pressing
06:18 The Belly Method
10:40 Tasting
11:27 Brining
14:02 Refrigerating
14:13 The Melt Test
14:41 Two weeks old

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.