I’m sharing my method for Homemade Queso Fresco using just a few ingredients and no rennet, plus the simple trick that makes it come together.

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I used simple whole milk and a splash of white vinegar to make this fresh Mexican cheese at home, no rennet, no fuss. I was skeptical at first, but once the curds separated I couldn’t stop poking them, it’s oddly addictive.

This recipe sits between the crumbly Cotija cousins and the silky stuff you’d find whipped into dip, think somewhere between How To Make Cotija Cheese and Whipped Queso Fresco without the drama. I promise you can pull this off even if you mess up sometimes, and I’ll share little tricks I learned from failing more times than I care to say.

Ingredients

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Ingredient Quantities

1 gallon (3.8 L) whole milk, preferably not ultra pasteurized if you can

1/3 cup (80 ml) white vinegar or fresh lemon juice

1 to 1 1/2 teaspoons fine sea salt or kosher salt, to taste

Optional 1/2 cup (120 ml) heavy cream for a richer, creamier queso

How to Make this

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1. Pour 1 gallon whole milk into a large heavy pot. If you want richer queso, stir in the optional 1/2 cup heavy cream. Heat over medium, stirring occasionally so it dont scorch, until it reaches about 180°F (just below simmer) or little bubbles form at the edges.

2. Remove the pot from heat and let it sit 30 seconds. Slowly add 1/3 cup white vinegar or fresh lemon juice while stirring gently one or two times. Curds should start to form in a minute or two. If nothing happens add up to 2 tablespoons more acid.

3. Let the milk sit undisturbed for 10 to 15 minutes so curds fully separate from the whey.

4. Line a colander with a double layer of cheesecloth (or a clean thin kitchen towel) and set it over a bowl. Use a slotted spoon to transfer curds into the cloth and let the whey drain. You can reserve the whey for soups or discard it.

5. Gather the corners of the cloth and gently squeeze to remove extra whey, but dont squeeze so hard you mash the curds if you want a crumbly texture.

6. Sprinkle 1 to 1 1/2 teaspoons fine sea salt or kosher salt over the curds and knead through the cloth a few times to distribute. Taste and adjust salt if needed. If you didnt add cream earlier, you can fold it in now for extra creaminess.

7. For shaping, place the cloth-wrapped curds into a small mold or bowl and press with a light weight (a jar or cans work fine) for about 30 to 60 minutes for a soft, slightly crumbly queso fresco. Press longer for a firmer, sliceable cheese.

8. Unwrap the cheese and transfer to an airtight container. Chill at least 1 hour so it firms up and the flavors meld.

9. Keeps in the fridge about 5 to 7 days. Use crumbled over tacos, salads, beans, or sliced on a platter. If you had trouble getting curds, the milk may have been ultra-pasteurized or you needed a bit more acid next time.

Equipment Needed

1. Large heavy-bottomed pot (about 4.5 to 6 qt)
2. Instant-read thermometer or candy thermometer
3. Wooden spoon or heatproof silicone spatula
4. Slotted spoon or small ladle to transfer curds
5. Fine-mesh colander plus double-layer cheesecloth or a clean thin kitchen towel (works if you dont have cheesecloth)
6. Large bowl to catch whey
7. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoons)
8. Small mold or bowl and a light weight (jar or cans) for pressing
9. Airtight container for chilling and storing the finished queso

FAQ

Q: How long does queso fresco take to make? A: About 30 to 40 minutes of heating, curdling and shaping, plus 1 to 3 hours of draining in the fridge if you want it firmer. You can eat it sooner if you like a softer cheese.

Q: Can I use ultra pasteurized milk? A: No, ultra pasteurized milk usually won’t form good curds. Use regular pasteurized whole milk when possible. Raw milk will work but has food safety risks.

Q: Vinegar or lemon juice which is better? A: Both work. White vinegar gives a clean tang, lemon adds a mild citrus note. Use about 1/3 cup total and add slowly until the milk separates into curds and whey.

Q: What does the optional heavy cream do? A: Stirring in 1/2 cup heavy cream makes the curds richer and creamier, more like a spreadable queso. Skip it for a classic, crumbly queso fresco.

Q: How should I store it and how long will it last? A: Keep it in an airtight container in the fridge, or submerged in a little salted whey. It will stay good for about 5 to 7 days.

Q: Can I melt queso fresco or use it for cooking? A: Queso fresco softens but does not melt into a gooey stretch. It’s best crumbled over dishes, stirred into warm food, or lightly pan fried to get a golden crust.

Queso Fresco Recipe Substitutions and Variations

Whole milk: swap for goat’s milk or sheep’s milk for a tangier, creamier curd; you can also use 2% or reduced fat milk but cheese will be firmer and dryer. To make it richer keep whole milk and add 1/2 cup heavy cream per gallon.
White vinegar / lemon juice: use apple cider vinegar or white wine vinegar in the same volume (1/3 cup). Or use citric acid: dissolve 1/2 to 1 teaspoon citric acid in 2 tablespoons water, start with less and add if curdling is weak.
Fine sea salt / kosher salt: table salt works, but cut the volume to about 3/4 to 1 teaspoon (table salt is denser). Pickling salt is a 1:1 swap with fine sea salt.
Heavy cream (optional): replace with half and half same amount for milder richness, or use 1/2 cup whole milk plus 2 tablespoons melted butter to mimic heavy cream. Full fat Greek yogurt or mascarpone will add richness but change texture a bit.

Pro Tips

1) Use fresh, non ultra pasteurized whole milk if you can. Ultra pasteurized often wont form nice curds. If thats all you got, dont panic but be ready to add a little extra acid and warm it a bit longer, or better yet grab regular milk next time.

2) Heat slow and stir often so it dont scorch on the bottom. A heavy bottom pot helps loads. If you dont have a thermometer, look for tiny bubbles round the edge and a little steam, thats when you should take it off heat.

3) Add the vinegar or lemon juice slowly and then walk away. Stir one or two gentle times, then let it sit undisturbed for 10 to 15 minutes. If curds are shy after that, add up to a tablespoon or two more acid, not all at once.

4) Drain and press carefully for the texture you want. Double up your cheesecloth, dont squeeze too hard if you want crumbly queso, press longer and heavier for sliceable. Save the whey for soups, bread or soaking beans instead of throwing it out.

Queso Fresco Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my method for Homemade Queso Fresco using just a few ingredients and no rennet, plus the simple trick that makes it come together.

Servings

servings

Calories

340

kcal

Equipment: 1. Large heavy-bottomed pot (about 4.5 to 6 qt)
2. Instant-read thermometer or candy thermometer
3. Wooden spoon or heatproof silicone spatula
4. Slotted spoon or small ladle to transfer curds
5. Fine-mesh colander plus double-layer cheesecloth or a clean thin kitchen towel (works if you dont have cheesecloth)
6. Large bowl to catch whey
7. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoons)
8. Small mold or bowl and a light weight (jar or cans) for pressing
9. Airtight container for chilling and storing the finished queso

Ingredients

1 gallon (3.8 L) whole milk, preferably not ultra pasteurized if you can
1/3 cup (80 ml) white vinegar or fresh lemon juice
1 to 1 1/2 teaspoons fine sea salt or kosher salt, to taste
Optional 1/2 cup (120 ml) heavy cream for a richer, creamier queso

Directions

Pour 1 gallon whole milk into a large heavy pot. If you want richer queso, stir in the optional 1/2 cup heavy cream. Heat over medium, stirring occasionally so it dont scorch, until it reaches about 180°F (just below simmer) or little bubbles form at the edges.
Remove the pot from heat and let it sit 30 seconds. Slowly add 1/3 cup white vinegar or fresh lemon juice while stirring gently one or two times. Curds should start to form in a minute or two. If nothing happens add up to 2 tablespoons more acid.
Let the milk sit undisturbed for 10 to 15 minutes so curds fully separate from the whey.
Line a colander with a double layer of cheesecloth (or a clean thin kitchen towel) and set it over a bowl. Use a slotted spoon to transfer curds into the cloth and let the whey drain. You can reserve the whey for soups or discard it.
Gather the corners of the cloth and gently squeeze to remove extra whey, but dont squeeze so hard you mash the curds if you want a crumbly texture.
Sprinkle 1 to 1 1/2 teaspoons fine sea salt or kosher salt over the curds and knead through the cloth a few times to distribute. Taste and adjust salt if needed. If you didnt add cream earlier, you can fold it in now for extra creaminess.
For shaping, place the cloth-wrapped curds into a small mold or bowl and press with a light weight (a jar or cans work fine) for about 30 to 60 minutes for a soft, slightly crumbly queso fresco. Press longer for a firmer, sliceable cheese.
Unwrap the cheese and transfer to an airtight container. Chill at least 1 hour so it firms up and the flavors meld.
Keeps in the fridge about 5 to 7 days. Use crumbled over tacos, salads, beans, or sliced on a platter. If you had trouble getting curds, the milk may have been ultra-pasteurized or you needed a bit more acid next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.