As I was gathering ingredients at the grocery store for our weekly burrito night, I was struck by the cost of a (rather small) block of queso fresco. My immediate reaction was to screw the system and make my own cheese. I’m sure glad I did.
Queso fresco is seriously simple to make. And, of course, dee-licious.
(1) Put 1 gallon of milk in a pot,
(2) Keep heat on until the milk is about to boil,
(3) Mix in 1/4 cup white vinegar,
(4) Stir until curds form,
(5) Pour into a cheese-cloth covered colander, and
(6) Let the cheese drain for 2 hours.
I don’t like getting duped by anyone, cheese companies included. These cheese guys were trying to get 6 bucks out of me for a measly 4 ounces of queso fresco. With the average price of a gallon of milk costing about $3.50, you not only can make 4 times the amount of queso fresco, but also, if you save the whey, you can use it to create some tasty ricotta. Now that’s some bang for your buck.