Go Back
+ servings
queso fresco on a black plate
4.82 from 22 votes

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



  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.