Skinnymixer’s Queso Fresco is so incredibly easy to make at home and very budget-friendly too.
While we prepare for the release of our SkinnyAmerica cookbook, we thought we would share how to make your own fresh Mexican cheese at home called Queso Fresco – which can be a little difficult to buy in Australia.
This cheese doesn’t require any specialty ingredients and is relatively fast to make, we just use a little bit of science and a chemical reaction between the vinegar and the milk proteins. It is a lovely creamy, neutral flavoured cheese that won’t melt.
Making Queso Fresco in the Thermomix is particularly easy and perfect to use for the Mexican Street Corn Salad, Huevos Rancheros and any of the Tacos in the taco section of SkinnyAmerica.
What you will need:
- full cream milk
- white vinegar
- salt
- nut milk bag
- colander / strainer
- baking paper
Equipment
- nut milk bag
- colander or strainer
Ingredients
- 1000 g full cream milk
- 150 g white vinegar
- ½ tsp salt
Instructions
- Add milk to mixer bowl and heat for 8 min/80℃/sp 3/MC on.
- Add vinegar and stir for 10 sec/sp 3/MC on, leave to sit without stirring for 40 min.
- Place a colander over a large bowl and place a nut milk bag into the colander. Using a slotted spoon start spooning out the curds from the vinegar and milk mixture into the nut milk bag. Allow the curds to sit in the nut milk bag in the colander for 1 hr.
- Sprinkle salt over the curds then twist the bag to squeeze out any residual moisture.
- Place cheese onto a piece of baking paper and form into a disc and let it sit for 10 min before folding up the paper around the cheese and placing in the fridge until ready for use.
- STORE in the fridge for 5-7 days. If you see any mold or discolouration, throw it away.
and then