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Homemade Queso Fresco Cheese

Author: Shauna via Kelly the Kitchen Kop



  • Gently heat milk in a saucepan until it reaches 160*. Turn the heat off and stir in citric acid.  As you stir, it will begin to separate and curdle, and will take less than 2 minutes or so. (At this point I think this is called cottage cheese.)
  • Once it's mostly all separated and clumpy, pour the cheese onto a cheesecloth that is draped over a collander which is setting over a bowl. Tie the corners of the cheesecloth up and hang them onto a knob and let the whey continue to drain into the bowl.
  • After about 45 minutes or so, it will be dry enough to crumble into your recipe, or add sea salt and spices and/or herbs or do whatever you'd like with it.  Enjoy!