Cooking With Klink: Queso Fresco


Queso Fresco

1 gallon Whole milk

½ t. of Vegetable Rennet

1 T Kosher Salt

Heat milk to 80 degrees. Add rennet; stir. Allow 30 minutes for curds and whey to separate. Strain curds and hang in refrigerator for at least 12 hours over a  bowl. After cheese has hung; dump into bowl sprinkle with salt to taste.

You can also add lime juice and cilantro for more flavor!

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