Queso fresco

"Fresh cheese" by Roberto.

Pour 1 gallon whole milk into a large saucepan. Goat milk is the best, but was not available so cow milk was substituted. Slowly bring to a boil, stirring frequently, until it reaches a temperature of 170-180 degrees Fahrenheit. Add about 1/4 cup vinegar and remove from the heat.

Ladle off the curds and drain off as much of the remaining liquid as possible.

Put all the curds into the center of a clean dish towel:

Tie up the dish towel and suspend to let most of the liquid drain away or squeeze to make it go faster:

Add minced garlic and salt to taste. Other spices and flavorings may be added, as desired. Pack into containers. Use immediately or refrigerate.


This is incredibly delicious. I had it on Ritz crackers, but you can also put it on pan tostada which means "toasted bread" - sold like a loaf of bread but the thick slices are dry throughout.