WILBREAD

Mexican-Style Fresh Cheese

Prep Time
30 min
Cooking Time
15 min
Added Time
4 h 10 min
Total Time
4 h 55 min

Fresco cheese


If you are looking for a delicious and healthy alternative to store-bought cheese, this homemade fresh cheese is a great option. With just a few simple ingredients, it's easy to make and can be customized to your liking. Whether you are a cheese enthusiast or just want to try something new in the kitchen, homemade Mexican-Style Fresh Cheese is definitely worth a shot.

Ingredients

  • 12 Cups Whole Milk (2.8 L)
  • 1/2 Cup Vinegar
  • 1 Tsp Salt

Equipment

  • Pot
  • Spoon
  • Food Thermometer
  • Measuring Cups
  • Strainer
  • Cheesecloth
  • Bowl

Instructions

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1. Heat the milk in a pot over medium heat. Stir frequently until the milk reaches 82-93°C / 180-200°F.
12 Cups Whole Milk (2.8 L)

Fresco cheese

2. Add vinegar to the milk. Continue stirring until the milk curdles. Let it sit for 10 to 20 minutes, so that the curds form and separate from the whey.
1/2 Cup Vinegar

Add vinegar to tempered yogurt

3. Line a strainer with cheesecloth and place it over a bowl. Allow the curdled milk to strain for about 2 or 3 hours. You can use the leftover whey to make bread, soups or drinks.

Strain cheese

Strain cheese

4. Squeeze the curds to get out as much whey as you can, that way the cheese firms up nicely and doesn’t end up too soft or watery.

Remove whey from cheese

5. Add about 1 Tsp of salt and mix thoroughly.
You can save some of the cheese at this point to eat it as ricotta cheese.

Season cheese

6. Press the cheese firmly into a mold to shape it and let it rest in the refrigerator for at least 2 hours. For a firmer texture, you can leave it up to 24 hours before cutting.

Shape cheese

Enjoy!

Fresco cheese

Tips:

  • Fresh cheese can be stored in the refrigerator for 1 to 2 weeks, as long as it's kept tightly wrapped or in a sealed container.
  • You can add herbs and spices along with the salt to give it more flavor.