Queso Fresco - Homemade

Name: Queso Fresco - Homemade
Cuisine: American
Ingredients: 1 gallon Whole Milk; 1 cup White Vinegar; 2 Rounded tablespoons salt; 2 Rounded tablespoons dried Basil; 2 Rounded tablespoons dried Roma tomato flakes

rail66 @cook_3751968

Finished cheese cubed for a salad.

rail66 @cook_3751968

Finished cheese cubed for a salad.

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Ingredients

1 gallonWhole Milk
1 cupWhite Vinegar
2Rounded tablespoons salt
2Rounded tablespoons dried Basil
2Rounded tablespoons dried Roma tomato flakes

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Steps

1

Slowly heat milk in a stainless steel kettle to about 190°F. Stir often to avoid scalding.
2

I use a digital thermometer to monitor the temp.
3

When tempurature hits about 185°F stir in the basil, then the tomato.
4

When the tempurature hits 190°F stir in the vinegar and turn off the heat.
5

Set a timer for 10 minutes and cover kettle. The milk will begin to curdle.
6

Line a colander with cheese cloth and set on a large kettle. Slowly pour the curdled milk through the cheese cloth.
7

Be carefull with this next step as the cheese is still quit hot.
8

Wrap up the curd in the cheese cloth and squeeze out as much liquid as you can. Remove the cheese and press it into a glass container.
9

Cover glass container and put in frig to cool. Once cool and firm, cheese is ready to eat. It will last about 2 weeks in the frig.
10

I cube this cheese and mix with chopped kalamata olives and a little olive oil and use it on salads, or in an egg omlet. You can also add cubed summer sausage, or make an anti-pasto.