Queso Fresco a cheese for the heat of summer

While looking for a summer cheese to make I came across this recipe on the New England Cheesemaking company web site.  This is a nice quick cheese that requires little to no no aging.


  • 3/4 tsp. Calcium Chloride Liquid (30%) Dissolved in 2 Tbsp. distilled water (if using store-bought milk)
  • 3 ounces prepared Mesophilic Culture.
  • 3/4 Rennet Tablets (microbial) Dissolved in 1/4 cup distilled water
  • 3 gallon Whole Milk Cow plus 1/2 whipping cream (makes it close to what jersey milk would be at 5% fat)
  • optional: 3 smoked peppers (chipotle this time)
  • optional: any other herbs you like

Cheese making steps:

  1. Add your calcium chloride to your milk. Then gently stir the milk and heat to 9° F.
  2. Remove pot from heat. Sprinkle culture over milk surface and let hydrate for 1 or 2 minutes. Gently and thoroughly stir culture into milk. Let sit for 45 minutes
  3. Add rennet and mix it into milk with an up and down motion for about 1 minute. Let sit for 40 minutes for curd to develop.
  4. After you get a clean break cut curd into 3/4 inch pieces. It is okay if they are not perfect cubes. Let the curds heal for 5 minutes.
  5. Slowly heat your curd back to 90°F if it dropped below and keep it there for 60 minutes.  Gently stir during the 60 minutes. If you want a drier cheese bring the temperature up to 93-95 during the 60 minutes
  6. Now slowly pour into your cloth lined colander. If you use your hand to stop the curds from going into the cloth first you will have a faster drain time.

Draining / Pressing time:

  1. Let the curds drain for at leat 30 minutes.
  2. mill into small pieces and add 1 tbsp of salt per lb of curd and any seasonings that you want to add into it
  3. add you curd to the mold and put into the press
  4. Put the follower on your cheese mold and press at the following .
  5. 30 minutes at 3-5 lbs.

  6. 60 minutes at 8-12 lbs
  7. 4-6 hours at 25 lbs

  8. remove and eat!!!  almost like eating squeaky cheese

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