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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Homemade Queso Fresco

March 8, 2022 by Pilar Hernandez
Jump to Recipe·Print Recipe

Versión en español

Homemade Queso fresco without vinegar or lemon, just the fresh and natural flavor of the milk. A traditional cheese in many Latin cuisines.
Homemade Chilean Queso FrescoI can tell you without hesitation that Queso Fresco or Quesillo is what I miss most from Chile, and although I have tried many kinds of cheese here in the U.S., none are the same. And so, from time to time, I make it at home and enjoy it to the fullest. The recipe is a little long. If you have questions, leave a comment. The ingredients are as I find them in the U.S.A.

How to eat Queso Fresco?

Depending on the country, Queso fresco can be added crumbled on top of quesadillas or tacos in Mexico, used as filling for Arepas in Colombia or Venezuela, or in Chile added to a salad Causeo or a sandwich.
Queso Fresco is not a good cheese for melting or heating.

What cheeses are similar to Queso Fresco?

In many Latin stores, you will find several white kinds of cheese that looks similar to Queso Fresco but have very different flavors and use. Queso Fresco is made with milk, salt, and rennet. It doesn’t have any other flavor added, and for someone who grows up eating it, it’s very different from Queso Blanco, made with milk, salt, vinegar, or lemon juice.
Queso Panela is the most similar to Queso Fresco, with a very clean flavor, but a little more dried, very good to cube and pan-fried. Queso Panela is a Mexican cheese.
Other Mexican cheeses that look similar are Cotija, which is a lot saltier and dried. Perfect for crumbling on tacos.
Farmer’s Cheese is similar to Queso Fresco in flavor, very mild and milky, but with a very different consistency.

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Homemade Queso Fresco

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A mild fresh and delicious young cheese.

  • Total Time: 2 hours and 20 minutes
  • Yield: 8" cheese 1x

Ingredients

Units Scale
  • 1 gallon of 2 % milk, not ultra-pasteurized
  • 1 tablespoon of salt
  • 1 tablet of Junket Rennet (affiliate link)

It is essential to sterilize all instruments and the cloth first: boil everything for 10 minutes in the same pot used later to make the cheese. Do not forget:

  • Pot
  • Strainer
  • Soup spoon
  • Table knife
  • Cheesecloth (affiliate link)
  • Thermometer
  • Whisk or fork
  • Cheese Mold (affiliate link)
  • Tongs

Instructions

  1. Warm the milk in a large pot over medium-high heat until it reaches a temperature of 31-34 degrees C (91F). It is essential to have a thermometer to control the temperature of the process. It took 7 minutes in my kitchen, but it will depend on the flame and the pot you use. Turn off the heat.
    ingredients for Homemade Chilean Queso Fresco
  2. Dissolve a tablet of rennet in 1 tablespoon of water. Add the rennet to the warm milk, and stir for 3 minutes. Let stand without stirring for 1 hour and a half until you can cleanly remove a piece of the surface with a knife and it is set. The time varies depending on the kitchen’s temperature; it can take up to 2 hours and something in winter.
    Junket dissolving Cutting a piece of cheese
  3. Cut with a table knife from the top to the bottom of the pot in 2 x 2 cm. Let stand 15 minutes more in the pot, shaking gently every couple of minutes to “release” the serum.
    Cutting the cheese on squares moving the cheeseAfter waiting for the separation
  4. Cover the colander with the cheesecloth. Strain the curd and let drain without stirring for 5 min, then lift with the cloth forming a ball to drain more liquid. Add the salt and stir gently.
    Separating the cheese Salt added
  5. Again make a ball with the cloth and squeeze gently. Notice that the cheese has already decreased a lot in volume. The process started with 3.8 Lt of milk, and I collected more than 2.5 Lt. of serum.
    ball of curdled milk milk serum
  6. Put the curdled milk in the plastic mold with holes that allow drainage, giving it a proper shape. Put some weight (can be a pair of cans). Let it rest in the refrigerator for at least 6 hours or overnight.
    Curdled milk on the mold making the cheese Draining
  7. The next day, remove from the mold and cut.
    Ready cheese
  8. Keep refrigerated. It is usual for the fresh cheese to release more serum. Keep draining it. It lasts only 4-6 days.
    Homemade Chilean Queso Fresco
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Cuisine: Chilean

Keywords: Chilean Fresh Cheese, queso fresco, quesillo

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Fresh Cheese or Chilean Queso Fresco


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Category: Chilean Breakfast, Chilean Once, Chilean recipes

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Comments

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  1. Miriam

    April 8, 2021 at 9:03 pm

    My cheese after doing all the steps, after waiting more than 1 and a half hours doesn’t look like the picture you show, it’s just floating little pieces. Why? Help please

    Reply
    • Pilar Hernandez

      April 9, 2021 at 12:37 pm

      Most likely needs more time for the rennet to do their thing. If your kitchen is not warm, this happens a lot.

      Reply
  2. Susana Gauthier

    November 16, 2020 at 10:48 pm

    Hi, thank you for your recipe! I just ordered my rennet, and I saw reviews on it saying you add 1/2 tablet for 1 gallon of milk. Do you use the whole tablet or 1/2 of one? Thanks !

    Reply
    • Pilar Hernandez

      November 17, 2020 at 1:01 pm

      I use the whole tablet, and sometimes, if my kitchen is cold, even 2, it does not affect the flavor.

      Reply
  3. Rosalinda Munoz

    July 25, 2020 at 3:34 am

    Hello, I have done cheese exactly as your recipe, only I used vinegar instead,
    The texture of my cheese is more like cream cheese and not like the queso fresco I remember from Chile. Why is this! Can you help me?
    Thank you!
    R Muñoz

    Reply
    • Pilar Hernandez

      July 25, 2020 at 2:40 pm

      It’s because of the vinegar, and maybe the milk. You must use “cuajo” or rennet.

      Reply
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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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