Queso Fresco – Jalapeno

This is an easy cheese to make but it is pretty bland. It also doesn’t melt but it makes a nice cheese to eat on top of crackers. I decided to add diced jalpenos and salt to add flavor.

INGREDIENTS:

  • Whole Milk
  • Lemon Juice
  • 1/2 cup diced jalapenos (optional)

INSTRUCTIONS:

  1. Heat the milk over medium in a stock pot, stirring constantly.
  2. Remove from the heat when the milk reaches 183 degrees.
  3. Stir in lemon juice a little at a time until the milk begins to separate into curds.
  4. Let the milk rest in the stock pot for 20 minutes.
  5. Line a colander with cheesecloth and place it over a large bowl.
  6. Spoon the milk into the cheesecloth.
  7. Pour the remaining liquid through the cheesecloth to capture any remaining curds.
  8. Let the cheese strain for 20 minutes.
  9. Pour the cheese curds back into the stockpot and stir in 1 teaspoon of kosher salt per gallon. I also added about 1/2 cup of diced jalapenos.
  10. Spoon the curds back into the cheesecloth and tie the corners to create a bundle.
  11. Continue to strain the cheese under a weight for 90 minutes to remove additional moisture. I used a tofu press but you can just fill a container with water and place it on a plate on top of the cheese bundle to create pressure.
  12. Refrigerate and eat within 4 days.
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