Queso Fresco is a semi-soft white Mexican cheese with a slightly salty, tangy flavor. As evidenced by its name, it is a fresh cheese that is best when eaten soon after it is made. Queso Fresco is typically made with cow's milk and is used in many classic Mexican dishes like chiles rellenos, quesadillas and enchiladas.
Instructions
1. Pour the one gallon of milk and two liters of buttermilk into a large pot. Add the 1/3 cup of vinegar while stirring gently.
2. Heat the mixture to 90 degrees Fahrenheit.
3. Stir in the 1/2 teaspoon of liquid rennet thoroughly. Cover the pot and allow it to set until the curd has formed, keeping the temperature at 90 degrees. This can take as little as 30 minutes, or as long as an hour. You will know that the curd is at the right point when you can insert a knife into the curd and easily separate it from the side of the pot.
4. Use a long knife to slice through the curd and cut it into cubes. Let the curds rest without stirring for at least 10 minutes.
5. Raise the temperature of the mixture to 115 degrees. Allow it to set at that temperature for five minutes. Remove it from the heat and stir in the salt.
6. Drain the curds into a cheesecloth-lined colander. When most of the whey has drained, squeeze the curds together tightly in the cheesecloth and tie a knot into it. Hang it above a sink or a bowl and allow it to continue to drain for one to two hours until the cheese is firm. Wrap the cheese in plastic and keep refrigerated. It is best when eaten within a week.
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