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    Home >> Latin American

    How to Make Perfect Queso Fresco

    Published: April 27, 2019 • Modified: March 5, 2021 • by Author: Analida • Word count:881 words. • About 5 minutes to read this article.

    2960 shares
    • 673
    Jump to Recipe Print Recipe
    Cheesemaking at home is really quite simple. Make your own queso fresco at home with the easy to follow recipe. This is a great cheese to add to nachos, tacos, enchiladas or tostadas. Que rico! | ethnicspoon.com

    Making perfect queso fresco is easier than you think. You don't need special equipment or hard to obtain ingredients. You need milk, vinegar, and salt. That's it?  Yup, that's it! Well  you will need cheesecloth, but that's not really an ingredient.  You will also need a good digital thermometer for accurate reading. So, let's make some queso fresco!

    a black slate with farmers cheese sliced and some cilantro with bowls of slaw and more cilantro

    Before I go on I need to clarify something: queso fresco is curdled with acid, like lemon juice or vinegar, and queso blanco, a similar cheese is curdled with rennet, an animal enzyme that you can usually find it in the baking aisle of the grocery store. There are also some vegetarian rennet products, but I don't have any experience with them.

    a round of homemade cheese on a slate with a plate of cilantro on the left

    Cheesemaking is another hobby

    I've tried making ricotta, and goat cheese. The process for making queso fresco is similar, and again, most of the times you will not need special ingredients.   Mozzarella and burrata are next on my list. Being Latin American, I really had to try my hand at making queso fresco because you can use it in so many different ways. I like to spread it on baguette and top it with a bit of fig jam. Do you like nachos? Queso fresco is perfect over nachos.

    Here are the visual steps to make queso fresco at home:

    A collage of photos showing steps to make queso fresco in a red pot and then draining cheese curds in a cheese cloth.

    1. Place the half gallon of milk in a large pot on medium heat. While the milk is heating place a colander over a large bowl and line colander with cheese cloth.
    2. Heat the milk to 170° F, remove from the heat and then add the vinegars to the milk and stir it a couple times. Let it sit for 30-45 minutes.
    3. Cut the curds with a knife.
    4. Using a slotted spoon remove the curds and add to the cheese cloth in the colander. Stir the salt into the curds once all the curds are in the cloth.
    5. After all the curds are in the colander gather the edges of the cheese cloth and form a ball and tie it off with butchers twine or some twist ties.
    6. Hang the cheese cloth over your sink faucet and allow to drip for 30 minutes. After 30 minutes you can form a ball from the curds, remove from the cloth. Press the curds into a flat disc and set it in the colander and allow to drip for another 30 minutes. Once it stops dripping you can place in a sealed container in the refrigerator until ready to use.

    The origins of cheese-making go back to approximately the 5th millennium BC, and is attributed to pastoral societies. Terracotta vats with what appear to be draining holes have been found at excavation sites. There is also evidence of cheese-making from drawings found in Egyptians tombs. By the time of the Roman Empire cheese-making was already an established art.

    Love cheese? Here are some ways that you can enjoy your queso fresco and other Latin American Dishes

    Arepas - Similar to tortillas, these are corn griddle cakes from Venezuela that are stuffed with stewed meat, herbs, cheese, plantains..really the choice is yours! 

    Jibarito - A Puerto-Rican inspired dish that actually hails from Chicago. Two planks of fried plantain make the "bread" for this sandwich. 

    Elote - A Mexican grilled corn on the cob topped with cheese, spicy mayo, and herbs. This is a crowd pleaser that people will love. 

    Shrimp Mofongo - Mashed and fried plantains are served in a tomato stew with buttery sautéed shrimp. How can you go wrong with this Puerto Rican dish? 

    Finally, please give this a try. Without a doubt you will find that how to make perfect queso fresco is super easy and very rewarding. And, don't forget to share with your friends.

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    queso fresco on a black plate
    4.84 from 24 votes
    Print

    How to Make Perfect Queso Fresco

    Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas.  Many Latin foods use this ingredient and it is so easy.  

    Course Cheese
    Cuisine Latin American
    Keyword cheese making, fresco, homemade, Mexican, Mexican cheese, queso
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: Change to adjust-> 8 servings
    Calories 148 kcal
    Author Analida Braeger

    Ingredients

    • ½ gal whole milk
    • ⅔ cup vinegar white, distilled
    • 1 Tbsp apple cider vinegar
    • 1 ½ tsp Kosher salt

    Instructions

    1. Place a cheese cloth lined colander over a large bowl of pasta pot.
    2. On medium heat bring milk to 170'F, stirring constantly to avoid uneven heating.
    3. When the milk reaches the desired temperature, remove from heat and add vinegar types. Stir a couple of times, then allow it to sit untouched on the stove top for about 30-45 minutes.
    4. Using a knife start breaking up the curds gently then start transferring to a colander using a slotted spoon.
    5. Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.
    6. Next, gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Hang from your sink faucet, and allow it to drip for about 30 minutes.
    7. Remove from the cloth and using your hands gently mold the cheese into a flat disc, about 1" tall.
    8. Return to the colander and let it sit this way for about 30 minutes.
    9. Transfer cheese to a bowl, and place in the refrigerator until ready to use.
    Nutrition Facts
    How to Make Perfect Queso Fresco
    Amount Per Serving
    Calories 148 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 23mg8%
    Sodium 538mg23%
    Potassium 312mg9%
    Carbohydrates 11g4%
    Sugar 11g12%
    Protein 7g14%
    Vitamin A 385IU8%
    Calcium 269mg27%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    You might also like to try these:

    • Avocado Toast with Mango and Queso Fresco
      Try a new avocado toast recipe with Latin flair! Creamy avocados with tangy mango, salty queso fresco and a sprinkle of chili powder. The combination of flavors is incredible! | ethnicspoon.com
    • Avocado, Black Beans, Queso Fresco Empanadas
      Delicious vegetarian empanadas with avocado, black beans and queso fresco. A nice crunchy Latin pastry with creamy avocado filling! Que Rico! | ethnicspoon.com
    • Refried Beans, Avocado, Tomato, Queso Fresco Tostada
      tostada on a white plate with cheese
    « Slow Cooker Smoky Chicken Tinga
    Mediterranean Parsley Salad »
    2960 shares
    • 673

    Reader Interactions

    Comments

    1. KR

      June 19, 2017 at 12:47 am

      Wonderful! I just published in my blog post about Estonian home- made quark- cheese 🙂 So similar and so different 🙂 World is small:)
      https://estoniancuisine.com/2017/06/04/soir-estonian-quark-cheese-with-caraway-seeds/

      Reply
      • Analida

        June 19, 2017 at 6:41 am

        Hi KR! Thanks for commenting. I will check out your blog for your quark cheese. Have a wonderful day.

        Reply
      • Jim

        August 05, 2019 at 8:25 am

        Will be making my first try at making a cheese today. Will be using this recipe
        Let you know tomorrow how it turns out
        Thanks

        Reply
    2. Mamalia

      April 19, 2018 at 6:54 am

      5 stars
      Quesco Fresco is great for usage in different areas. I guess a combination with nachos should be a consideration for me.

      Reply
      • Analida

        April 19, 2018 at 5:16 pm

        Hi Mamalia! I think queso fresco is good with anything. 🙂

        Reply
    3. Jacque Hastert

      December 10, 2018 at 9:01 pm

      5 stars
      This has been the best thing I have read all day. I would like the bowl clean at restaurants if it wasn't frowned upon.

      Reply
    4. Krista Price

      December 10, 2018 at 10:08 pm

      5 stars
      I've never made cheese before, but now I feel like a queso fresco expert! It's easier than I thought! Thanks for sharing!

      Reply
    5. Aleta

      December 10, 2018 at 11:28 pm

      5 stars
      Oh Analida, this recipe is the answer to my dreams come true! I cannot believe how easy it is to make Queso fresco. I LOVE the stuff but in my small home town it is surprisingly (any annoyingly) hard to come by! There are so many delicious dishes I want to make with it and now when I need to, I can make my own with your recipe! Thank you so much for sharing!

      Reply
      • Analida

        December 11, 2018 at 8:08 pm

        Let me know how you like it!

        Reply
      • Raditz

        July 02, 2019 at 7:49 pm

        business opportunity if you ask me !!! Lol

        Reply
    6. Elaine Benoit

      December 11, 2018 at 11:19 am

      5 stars
      This does look perfect Analida!! My mom used to make cheese when I was growing up, but I've never tried it myself! I can't wait to try your recipe!

      Reply
    7. Eva

      December 12, 2018 at 12:42 pm

      5 stars
      It's been such a long time sine I made this! I remember making a cheese like this in primary school, using lemon juice to curd the milk. It was one of the first foods I cooked, now that I think about it. Made me want to try again, I was so proud with it!

      Reply
    8. Pam Greer

      December 12, 2018 at 4:20 pm

      5 stars
      I've been wanting to try cheesemaking. You have convinced me that I should! I'll start with this recipe!

      Reply
    9. Dana

      December 14, 2018 at 12:13 pm

      5 stars
      I have always wanted to make this but had no idea how! It looks wonderful and I think I can do it!

      Reply
    10. Kiki Johnson

      December 15, 2018 at 11:35 am

      5 stars
      This queso looks absolutely perfect - the texture is just like the storebought one we get in Mexico! I would love to try and make this at home! Such a fun weekend project

      Reply
    11. Anne Murphy

      December 15, 2018 at 3:43 pm

      5 stars
      Oh, cool! I've made similar types of cheese, but didn't know queso fresco was in that category! It really is easy, and the flavor is so good.

      Reply
    12. Sri Mallya

      December 15, 2018 at 8:27 pm

      5 stars
      Thank you so much for sharing. I love Queso Fresco almonst in anything but never knew it was easy to make. I will soon try this out.

      Reply
      • Analida

        December 15, 2018 at 9:06 pm

        It is very easy and it is a blank canvas! Add your own herbs to the cheese mix!

        Reply
    13. Kathryn

      December 16, 2018 at 10:33 am

      I love queso fresco but have actually never made it. Pinning this for later!

      Reply
    14. Loreto Nardelli

      December 16, 2018 at 11:21 am

      4 stars
      Hi Analida, we have just started making ricotta and my parents would make a salt cheese. I always like to watch the process but now have an appreciation for cheese making. This is very similar to making ricotta. I love the simplicity of it and also the use of herbs and other flavors intrigues me immensely. Thanks for the inspiration and good luck with the mozzarella and burrata. Definitely want to see those recipes, yum!
      Happy Holidays!
      [email protected]

      Reply
    15. Leslie Haasch

      December 16, 2018 at 6:05 pm

      I've never tried to make cheese before, but you make it sound totally doable. I just love cheese so much, I can't bear the idea of potentially screwing it up, haha!

      Reply
    16. Tammy

      December 17, 2018 at 12:09 am

      5 stars
      I never thought about making my own cheese but this is awesome! What an easy method and one I'm definitely inspired to try now 😀

      Reply
    17. Chtis

      March 22, 2019 at 7:22 am

      I LOVE to cook and I'm quite good at it but the thought to make my own cheeses has never crossed my mind. Thank you very much , after reading your recipe I completely inspired and cant wait to make some cheese !!! M

      Reply
      • Analida

        March 22, 2019 at 8:54 am

        Thanks Chris! Let me know how it turns out.

        Reply
    18. Jamie

      March 28, 2019 at 5:09 pm

      Analida, I was wondering what two types of vinegar you reference above. Obviously the one is cider but what is the other? I will make this recipe for my son's bachelor party this weekend. He wants a taco bar and I want to make queso fresco. So that's a great excuse to make it.

      Reply
      • Analida

        March 28, 2019 at 8:21 pm

        Hi Jamie, Thanks for reaching out to me! The other vinegar is white distilled and I have updated the recipe too. Let me know how you like it!

        Reply
    19. Harini

      May 02, 2019 at 5:07 am

      5 stars
      This looks so doable and good. Would love to give this cheese a try!

      Reply
    20. Amy

      May 02, 2019 at 7:52 pm

      5 stars
      Thanks for such wonderful instructions!

      Reply
    21. Nina

      June 24, 2019 at 11:12 am

      5 stars
      Good morning Analida:
      Thank you so much for this super recipe!!!!!
      👩🏼‍🍳😋 The Queso Fresco 🧀🧀came out perfectly. The flavor is outstanding. 😘So much better than packaged/store bought. This is our new go to cheese, no more store bought stuff. Like knowing exact ingredients.
      For anyone first making Queso Fresco or considering you must give this a try. Super simple. Nothing beats homemade and this is a keeper.

      Reply
      • Analida

        June 24, 2019 at 7:35 pm

        Thank you so much for your kind words! I am so glad you liked the recipe!

        Reply
        • Nina

          June 25, 2019 at 4:03 pm

          5 stars
          Oh My!!! 😘beans, grilled chicken tostadas with your perfect Queso Cheese for dinner last night. Today... beans, homemade jalapeños and Queso Fresco tostadas for breakfast. What a wonderful way to start the day. 😋
          Also am truly enjoying your website. The recipe variety is limitless and all look wonderful. Thank you.

          Reply
          • Analida

            June 26, 2019 at 8:07 am

            Hi Nina, Those sound like great meals! I will have to try the chicken tostadas! If you like Latin food then you must try my family's all time favorite: Puerto Rican Pernil. You can make a shoulder or two and freeze in containers for a quick meal. Check it out here: https://ethnicspoon.com/pernil/ Thanks!

            Reply
            • Nina

              July 02, 2019 at 1:14 pm

              5 stars
              We love Latin Food in our home. I was raised on it.
              We have a very diverse group on my side. Great, another new recipe to make. Got a question regarding Queso Fresco... can 2% milk be substituted for whole? Hubby asked. 🙂 Personally, love the richness as is.

            • Analida

              July 02, 2019 at 6:44 pm

              I would only make this cheese with whole milk. Enjoy!

    22. Sean

      September 23, 2019 at 2:31 pm

      4 stars
      Thanks for the recipe. This is my first cheese attempt and I think it was successful. I timed my cooking to to the details above. I think that your stated time and the time in the recipe are off. In the instructions you called for around 2 hours of waiting. In the description it is closer to 30 minutes. Other than that, all is good.

      Reply
    23. teariana

      September 24, 2019 at 2:59 pm

      3 stars
      I haven't made this yet so I can't give a rating of 4 or 5. I have a question, after reading this recipe I went on to compare with other recipes as I usually do. Every other recipe had rennet as one of the ingredients and those that mentioned both queso fresco and queso blanco stated that the difference between the two was that queso fresco is made with an acid ingredient whereas queso fresco has rennet as the coagulating agent. As this is exactly the reverse of what is stated here I'm confused. Is it a cultural difference or is there an error. I live in Mexico and as I've only eaten queso fresco I want to know what to expect when I make this up as well as be accurate in what I tell my friends when I have them over for dinner, am I serving them queso blanco or queso fresco.

      Reply
      • Analida

        September 24, 2019 at 7:35 pm

        Hi Teriana, Both queso fresco and queso blanco are fresh cheese that are not aged and eaten fresh within a few days. The terms for each type are almost interchangeable. This is the cheese we make or made at my house in Panama to have with breakfast and we always called it queso fresco. I think if you try rennet or the acid method, as I have, both turn out almost identical. I think the acid method is easier and most people have the ingredients readily available. Let me know how you like it.

        Reply
    24. Karen Kelleher

      November 29, 2019 at 2:35 pm

      I have been resding all the other queso fresco recipes, and the temperatures listed for the milk, go from 99 to 199 degrees farenheit. I DO KNOW that this is an IMPORTANT step in the making of the cheese.
      Has anyone who actually posted MADE this cheese yet?
      I'd like to ask YOU, personally, if you consistently do the 170 and it always turns out?

      Reply
      • Analida

        November 29, 2019 at 4:20 pm

        Hi Karen,
        I make this cheese often and it turns out just fine. Here are some tips to consider: You should use a full fat type milk and avoid ultra-pasteurized as the high heat affects the proteins and curds will not form as well. Use the freshest milk possible. Heat the milk slowly. As an example, heating from a refrigerated temperature of 38°F to 88°F should take about 12 minutes. Slow heating is key. You can gently rinse the curds and it will remove some of the tangy flavor of the acid used to coagulate the milk. I like mine slightly salty and tangy. For more flavors stir in the salt and herbs after rinsing. Enjoy!

        Reply
      • Sonia Garcia

        April 07, 2020 at 1:51 pm

        I made this cheese for the first time ever and followed the recipe and I did make sure the temp was correct. It turned out perfect!

        Reply
    25. Sonia Garcia

      April 07, 2020 at 1:49 pm

      I made this to avoid throwing out a half gallon of milk that was expired by two days. It turned out beautiful and delicious. I put some pequin chili flakes that I put in the blender to chop. It is spicy and salty and absolutely delicious. THANK YOU for sharing this wonderful recipe.

      Reply
    26. Ray

      April 25, 2020 at 3:28 pm

      How much vinegar would you add for a full gallon of milk?

      Reply
      • Analida

        April 25, 2020 at 3:32 pm

        You can click in the recipe: "Servings: Change to adjust"
        Adjust this up to 1 gallon and it will adjust the ingredients.
        Enjoy!

        Reply
    27. Lori

      May 06, 2020 at 8:06 pm

      I was so excited to make this! I followed the directions exactly but i don't have any curds to break up and it just pours through my slotted spoon. There are thin pieces of curd along the top but that is it. Any suggestions on how to remedy this? Do I just wait longer?

      Reply
      • Analida

        May 06, 2020 at 9:09 pm

        Wait until it separates then use a fine cheese cloth to collect the curds. Ultra Pasteurized milk can be a possible problem in cheesemaking as it does not form curds well with destabilized proteins. I hope this helps.

        Reply
    28. Aline

      May 11, 2020 at 12:32 pm

      5 stars
      Oh how fun! I've made ricotta before and it was so tasty! I'll definitely be trying this next - I love me some good queso fresco!!

      Reply
    29. Jonathan

      July 22, 2020 at 5:51 pm

      I did this on the spur of the moment today. I'm not sure that I got the salt mixed in as well as I should have, but there were no complaints at the dinner table. All in all, it came out great.

      Reply
      • Analida

        July 23, 2020 at 8:47 pm

        I am so glad you liked it!

        Reply
    30. Marynes

      August 19, 2020 at 6:45 am

      Oh thank you so much for your beautiful recipe!! I cannot find queso fresco in England at all, is a nightmare, but thanks to you is now so easy to make it myself!!

      Reply
      • Analida

        August 20, 2020 at 8:09 pm

        Thank you for your kind words and I am so glad you like the recipe!

        Reply
    31. Elma

      September 20, 2021 at 6:40 am

      5 stars
      Delicious, easy to follow recipe. Only thing for me was that it took a while for the curds to form. I ended up dumping my pot into my cheese cloth drain then followed the rest of the instructions.

      Reply
      • Analida

        September 21, 2021 at 7:06 am

        Hi Elma! Sometimes you need to wait on the curds. I am so glad enjoyed the recipe!

        Reply
    32. Tanya

      September 21, 2021 at 12:15 am

      Hi! Thanks for sharing. I’m making this now (in Australia I can never find good Latin / Mexican cheeses and I miss the ones in Mexico!). I’m wondering how long I can keep it in the fridge for?

      Reply
      • Analida

        September 21, 2021 at 7:11 am

        Hi Tanya,
        Most fresh cheese can be stored in the refrigerator for 1-2 weeks. If you see and mold on it or it has an unpleasant smell discard it.
        Enjoy!

        Reply
    33. Stephen Boyle

      January 29, 2022 at 8:17 pm

      Hi! I am really excited to make this as I can only find Queso Fresca in bulk in the northeast US. The first time I had a cheese like this, it was on the side of a volcano in Costa Rica. Served over fried plantains as part of their typical breakfast. Best thing I ever had. Now I can make it with my daughter, thanks!

      Reply
      • Analida

        January 30, 2022 at 8:45 am

        Thanks for sharing your story! I am sure this cheese will be great with fried plantain!

        Reply
    34. Matt

      February 10, 2022 at 11:13 am

      5 stars
      Great recipe, easy to make!

      Question...the nutritional info doesn't indicate how big a serving size is? Can you let me.know?

      Reply
      • Analida

        February 11, 2022 at 6:51 am

        Great question! The yield on 1/2 gallon of milk is about one cup of cheese. The recipe is for 8 servings so each is one ounce.

        Reply
    35. Christine

      April 10, 2022 at 9:00 pm

      5 stars
      My boyfriend and I live in China, so it's not easy to find most cheeses. This was a simple and delicious solution. Made this last night and used it to fill enchiladas, it's so good I wanted to eat it straight off the spoon.
      I'm definitely going to make this again and maybe try some varieties with different herbs.
      I noticed a comment wondering about the heating temp. I heated it the milk to 170 F as the recipe suggests and it turned out perfectly.
      Thanks for an awesome recipe!

      Reply
      • Analida

        April 11, 2022 at 6:36 am

        Thank you so much for your feedback Christine! I am so glad you like the cheese and now have a way to enjoy cheese in China!
        My daughter lived in China for one year teaching and loved it!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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