Homemade Queso Fresco
Homemade Queso Fresco is one of the simplest recipes I can think of and tastes about a million times better than store-bought queso fresco. It is a soft Mexican fresh cheese with only 3-ingredients and takes less than 20-minutes to cook and has a rich, creamy flavor.
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Servings: 4
Calories: 237kcal
Equipment
- Cheese Cloth
Ingredients
- 3 Cups Half & Half
- 1 Tablespoon White Vinegar Or lemon juice
- 1/2 Teaspoon Salt
Instructions
- Place a heavy-bottomed saucepan over medium heat, add the half & half and the salt. Heat the mixture slowly, stirring often until it comes to a simmer. Then remove from the heat.
- Add the vinegar or lemon juice and stir, the mixture will curdle and separate into curds and whey.
- Place a piece of cheesecloth into a mesh strainer over a large bowl. Gentle pour the curds into the strainer and let it drain for approximately 15-20 minutes. Discard the liquid.
- Pick up the cheesecloth and twist the top closed tightly. Twist the curds inside the cheesecloth to remove as much of the liquid as possible.
- Use immediately or refrigerate for 1-2 days, no sense making fresh cheese if it's just going to go stale!
Nutrition Facts
Homemade Queso Fresco
Amount Per Serving
Calories 237
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 67mg22%
Sodium 365mg16%
Potassium 236mg7%
Carbohydrates 8g3%
Sugar 1g1%
Protein 5g10%
Vitamin A 643IU13%
Vitamin C 2mg2%
Calcium 191mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.