This is the simplest recipe that I use to make a version of Mexican ‘Queso Fresco’ and the same recipe for Homemade Ricotta Cheese.
- 1 gallon whole milk
- ¼ cup white or cider vinegar
- 1 pinch salt
Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Preparation time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Servings: 24 – Yield: 1 1/2 pounds of cheese