Queso Fresco
Servings: 10
Calories: 63kcal
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.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 155mg | Potassium: 150mg | Sugar: 5g | Vitamin A: 162IU | Calcium: 124mg | Iron: 0.01mg
