Queso Fresco: Eat This Cheese the Same Day You Make It!

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Queso fresco is an all-purpose pressed cheese that can be eaten the same day its made, stored in the fridge for weeks, and enjoyed in all the classic cheesy ways: in sandwiches, snacking, and cooking. And it even melts beautifully!
If aging cheese is problematic for you but you still want to make wheels of cheese, this one's for you! The process for making queso fresco allows you to to practice all the steps of traditional cheesemaking (culturing the milk, adding rennet, cooking the curds, and pressing), but without the long wait required by most cheeses' aging process, which makes this an ideal cheese for beginning cheesemakers.
Get the printable recipe PDF here: milkslinger.com/shop/queso-fr...
RECIPE and INGREDIENTS
Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
How To Make A Saturated Salt Brine: rb.gy/u16is (RU-vid)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Why I don't make many fresh cheeses
00:22 Making Queso Fresco
01:10 The Culture
01:28 The Rennet
01:52 How to Stir In Rennet
02:24 Checking for a clean break
02:56 Cutting the curd
03:16 Cooking and Stirring the Curd
03:51 Salting and Draining
07:31 Pressing
06:18 The Belly Method
10:40 Tasting
11:27 Brining
14:02 Refrigerating
14:13 The Melt Test
14:41 Two weeks old
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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Опубликовано:

5 авг 2024

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Комментарии : 76

@kathyf8910 9 месяцев назад

I think I'll try it today with a little milk I have left. Maybe chunk some into herbed olive oil in mason jars for some interesting storage idea. I made labneh balls rolled in za'atar sunk into olive oil in mason jars and a week later it was mind blowing on crackers. Thanks!

@jmilkslinger 9 месяцев назад

I've been meaning to try za'atar with yogurt cheese --- thanks for the reminder!

@kathybolger3939 6 месяцев назад

@@jmilkslinger you're welcome

@tumblingtangles 2 месяца назад

I'm so excited to just have found your channel. I have recently gotten into making queso fresco and stumbled upon your video. I love it! I can't wait to watch more of your channel. Thank you for the wonderful video!

@jmilkslinger 2 месяца назад

Oh, you're welcome --- I'm glad you landed here!

@kristysmith6229 6 месяцев назад

I am obsessed with your videos! You’re just down to earth and do such a good job at explaining things!! Thank you!

@jmilkslinger 6 месяцев назад

Aw, thank you! This means a lot.

@cydrych 9 месяцев назад

This is going on the “make this cheese” list for sure.

@jennygarcia6898 7 месяцев назад

Queso fresco is traditionally a crumble cheese im loving this recipe. Now can I suggest a cheese for you to make. This is one of my favorite cheeses and super hard to find and when I do it extremely expensive. It's called queso double crema. It's a mixture of cream cheese and a sour cream best thing to put on a tortilla or bread and so delicious..

@jennygarcia6898 7 месяцев назад

And only found in a Mexican grocery store.

@jmilkslinger 7 месяцев назад

What's the texture of it? Can you cut it with a knife?

@jaybeaton9301 9 месяцев назад

Looks lovely.

@irinadimulescu7331 9 месяцев назад

You inspired me with this Queso Fresco! I will definitely try it! We have a neighborhood fall party in about 10 days and I was thinking of making a cheese tray with my cheeses, but then, I don't want to use entirely the cheeses I can cut now. I buy the milk to make cheese so I do not have such an impressive stock of cheeses as you do (lucky you 😉). I will make a queso fresco, with some fruit and veggies around it... I think will work! Thank you for such an inspiration. 👍

@daVinciJane 6 месяцев назад

These videos are so great.

@jmilkslinger 6 месяцев назад

Thank you!!

@julimartin3312 9 месяцев назад

😂Queso Fresco is a great go-to always!! (Especially good for those times when your CSA customers add on "cheese" to their weekly order the day before pickup!!!!😱🤪... either that or ricotta 🤷‍♀️) Salt brine for 8 hours, dry for 3 days, cut in wedges and chill for 3 days and you've got some great "grilling cheese "!! I used to add dried herbs, onions and peppers every so often to change it up- fun and delicious!!😋

@jmilkslinger 9 месяцев назад

Thank you for the inspiration --- method, ingredient ideas, etc. I love brainstorming cheese ideas!

@TheEMC99 6 месяцев назад

Can you use it as baking cheese? You know the little bricks that melt gently when baked.

@jmilkslinger 6 месяцев назад

@@TheEMC99 I have no idea! I've never tried a baking cheese, at least not in the way you are describing...

@TheEMC99 6 месяцев назад

@@jmilkslinger LOL, okay thank you!

@janelahmeyer2014 7 месяцев назад

thanks.

@Julia-en9xq 9 месяцев назад

Oh, I want that press!! It’s on my wish list!!

@jmilkslinger 9 месяцев назад

It's a good one!

@kathyf8910 9 месяцев назад

it's a good press. worth it for sure.

@HBrooks 9 месяцев назад

wow, that's a lot of cheese from 4 gals! my largest to date has been 4 3/4 lbs from 4 gallons, even using raw jersey

@clydes95cummins 6 месяцев назад

I made this for my first cheese this past Saturday. I feel like it turned out well. I got 2.5 lbs from store-bought pasteurized homogenized milk

@jmilkslinger 6 месяцев назад

Congratulations!

@TheEMC99 6 месяцев назад

Did you use a cheese press?

@iwonacharleson7071 9 месяцев назад

Great watch again - thank you Jennifer. I made a Webber Queso fresco last year and I wasn't that impressed either - so bland and so undersalted, think I grated the whole lot into mac'n'cheese - maybe I should have been a bit more adventurous with it.

@bryonygrealish6663 5 месяцев назад

It's definitely a light on flavor cheese. Look into Mexican cuisine to see how it's used. Then you'll have a lot of options to use it with. 😁

@arunidammalage9811 7 месяцев назад

Halo Jennifer?wish you happy and healthy New year 🎉, my Iknow how long can keep clabber in refrigerate?

@jmilkslinger 7 месяцев назад

For cheesemaking, about 2 days. For using as buttermilk, 4-6 days.

@VathSophanin 9 месяцев назад

😮

@Alexander-uj5pb 4 месяца назад

👍👍😀

@nightmarecoins8265 6 месяцев назад

I wish you could send me alot of those cheeses

@patriciasummers8881 5 месяцев назад

Hey Jennifer. What would you recommend as the easiest, meltiest cheese for a beginner? It’s got to melt really really nicely. 😊

@jmilkslinger 5 месяцев назад

Most of my wheel cheeses melt fine, as in they vanish into a silky-smooth white sauce. They melt in a grilled cheese, too, but it often takes a little longer. Good melters include: Gouda, Butterkäse, Colby Ones that are slower melters: Parmesan, Cheddar, Sao Jorge, etc. If you want a FAST melter, make American cheese with your homemade cheese --- that stuff is conditioned to melt.

@georgegeorgiou481 9 месяцев назад

Hi Jennifer I have two questions do you pasteurize your milk and for this cheese can I use clabber culture as I made my own Thank you

@jmilkslinger 9 месяцев назад

I do not/did not pasteurize my milk, and yes, you can absolutely use clabber culture. (That's what I would've used if I had had some on hand.)

@bluebonnetbendhomestead 5 месяцев назад

What cheese cloth are you using? It looks nice

@jmilkslinger 5 месяцев назад

Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking) (Links are in the description box below the video!)

@bluebonnetbendhomestead 5 месяцев назад

@@jmilkslinger thanks!

@henkoosterkamp5621 Месяц назад

After vacuum sealing, can you keep this cheese in the fridge for a couple months? Thank you

@jmilkslinger Месяц назад

Yes! I just tested this --- opened a wedge of vacuum sealed queso fresco (age 5 months) and it was delicious. Mild, creamy, lovely.

@henkoosterkamp5621 Месяц назад

@@jmilkslinger thanks so much, just made this cheese yesterday:)

@tracygoodman6525 7 месяцев назад

Where did you get the cheese press?

@jmilkslinger 7 месяцев назад

New England Cheesemaking Supply! bit.ly/3BjMSP1 (All links can be found in the description box below the video.)

@user-ig7uy5xu7k 4 месяца назад

Jenny what book you use it to make the Cheese? Can you please send me the name if you don't mind

@jmilkslinger 4 месяца назад

That recipe came from Home Cheese Making Book: amzn.to/3E0YoAd (All links for tools and recipes, etc, can be found in the description box below each video.) Good luck!

@davidkelly4400 9 месяцев назад

Okay, but what "mistake" made it so good? Salting the curd at the wrong time or the brining it like Feta or does one have to make both "mistakes?"

@jmilkslinger 9 месяцев назад

That is the big question! I really have no idea --- and the cheese might have turned out even better withOUT those mishaps! My recommendation is to follow the recipe as is, but taste the curds to make sure there's enough salt. OR put have the salt in the whey and then brine the cheese for a bit to finish it off. Mess around and have fun!

@kathybolger3939 6 месяцев назад

Is there any brand od salt used thats easily ontained in europe and the US what sm i looking for?

@jmilkslinger 6 месяцев назад

I have no idea what kind of salts are available in Europe. Here, I use Morton Coarse Kosher, but any non-iodized will work. I suppose you could always boil down sea water for the salt, if you live close to an ocean...

@kathybolger3939 6 месяцев назад

@@jmilkslinger hi Jennifer thanks for your reply I'll look for that salt I did see in a search I did but wasn't sure of what I was looking for was a bit afraid of it as it said course but duhhh...it still melts... I think I'm over thinking things as for the sea .. it approx 20 minutes drive frim me but its a bit baltic at the moment ❄ ❄ lol love your videos and honesty in them Regards Kathy Best wishes

@pamalatrynovich4817 8 месяцев назад

Where do you get your milk from??

@jmilkslinger 8 месяцев назад

The back yard! (our family milk cow☺)

@banaterist 9 месяцев назад

Mekus mekus nayan ng kamay

@patriciasummers8881 6 месяцев назад

Hey Jennifer. Do you have a recipe for Queso Blanco made completely from scratch or must one always use some premade cheese - like white American or such - to make it?? I figure it’s like Queso Fresco but what do I know? -0- I just want it to taste like the cheese dip in the Mexican restaurants, which I was told was Queso Blanco. And I want it to MELT!! Any ideas? Thank you. 😊

@jmilkslinger 6 месяцев назад

I'm not sure what you mean by Queso Blanco... Are you referring to American Cheese? I have a video for that already on my channel. In Spanish-speaking countries, queso blanco and queso fresco are sometimes interchangeable --- and a sliceable, crumbling cheese, I think. Not a melty one.

@patriciasummers8881 6 месяцев назад

I read that Queso Blanco is a melting cheese and is the one used in the restaurants. But all the recipes I found start with white American cheese and I wanted to make it from scratch and can’t find a recipe for that. After I commented I also found that some use Queso Oaxaca. Do you have a recipe for that? From scratch? Thank you. 😊

@jmilkslinger 6 месяцев назад

I've never made Queso Oaxaca, but you can make American cheese from scratch (from other homemade cheeses) and it's delicious!

@merranoneill2407 Месяц назад

LOL, "the pigs are in the process of being transferred into vacuum packs"

@jmilkslinger 29 дней назад

😉

@thelittlethingskate9567 9 месяцев назад

🤬 Whyyyyy did I not watch this before today’s cheese circus?! Well, better luck next time. Readers digest: Aiming for stirred cheddar, the curds shattered to Parmesan size, draining was a circus, didn’t give up, added chiles and jalapeños and lots of salt, pressing. Time will tell if this one is as bad as all the others and we have another case of lost potential bacon.

@jmilkslinger 9 месяцев назад

Oh, I sure hope it works!! (Maybe it'll be your best cheese yet!)

@kathyf8910 9 месяцев назад

someone's BD?

@jmilkslinger 9 месяцев назад

My husband's 50th! You can read all about it here (jennifermurch.com/2023/10/barn-cake/), if you want...☺

@janelahmeyer2014 7 месяцев назад

i dont know why you kicked the pig and referred to them like property. they are sentient living beings.

@jmilkslinger 7 месяцев назад

It's a foot nudge, not a kick. The pigs are vocal --- they squeal even when we pet them.

@patriciasummers8881 7 месяцев назад

I saw it. It was a nudge. And the pig was their property.

@patriciasummers8881 7 месяцев назад

Also, I don’t know why people troll the internet looking for something to find fault with. How utterly useless and ridiculous. No one needs more negativity in their lives. No one.

@cydrych 6 месяцев назад

If you think that was a kick you have a very distorted view of reality. If you are opposed to animal products why are you watching a cheese making video?