Queso fresco (Spanish for “fresh cheese”) is a Central American cheese, and can be used when making quesadillas. I started with three gallons of milk, which should give me three pounds of cheese in the end. I spent the entire afternoon working on this cheese, and it still needs to press for five more hours. I’ll be staying up until past midnight just so I can refrigerate the result. Hopefully I can keep myself awake that long …
Chemicals used for queso fresco (7/3/2014) Shot glasses (left to right): calcium chloride, mesophyllic starter, lipase powder Bowls (left to right): rennet solution, cheese salt
Queso fresco curds right before pressing.
Queso fresco that has been pressed for 1 hour
Queso fresco will be pressed under 30 pounds of weight for 6 hours.
