Queso Fresco is a traditional Honduran recipe for a classic cheese made simply by curdling warm milk with vinegar and then draining the curds. The full recipe is presented here and I hope you enjoy this classic Honduran version of: Queso Fresco.
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This is the classic central and south American fresh cheese made by acidifying milk with vinegar. It's such an important ingredient in so many recipes that I thought I really should provide a recipe.
Ingredients:
2l whole milk
160ml white, distilled, vinegar
1 tbsp cider vinegar
1 ½ tsp fine sea salt
Method:
Line a colander with muslin (cheese cloth) then set over a large bowl or stock pot.
Over medium heat bring the milk to 78°C, stirring constantly to avoid uneven heating and scorching.
When the milk reaches temperature take off the heat and add the vinegars. Stir a few times then leave untouched on the stove top for about 40 minutes.
Using a knife start breaking up the curds gently then start transferring to the line colander using a slotted spoon.
Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.
Next, gather the edges of the muslin and tie with kitchen twine or a twist tie. Hang from your sink tap, and allow it to drip for about 30 minutes.
Remove from the cloth and using your hands gently mould the cheese into a flat disc, about 3cm tall.
Return to the colander and let it sit this way for about 30 minutes.
Transfer the cheese to a bowl, and place in the refrigerator until ready to use.
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