Easy Queso Fresco or Paneer
A simple fresh cheese made from milk and lemon juice or vinegar, ready to crumble, slice, or press for savory dishes.
Prep 15 min · Cook 30 min · Total 2 hr · Makes about 1 pound cheese
Ingredients
- 1 gallon whole milk, not ultra-pasteurized
- 2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar
- Kosher or table salt
Directions
- Set a colander over a large bowl and line it with 4 layers of cheesecloth or 2 layers of food-safe paper towels. Pour the milk into a large pot and warm it over medium-low heat, stirring often, until an instant-read thermometer shows 165 to 180 degrees F. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently between additions. Once the curds pull away from the whey, stop adding acid; you should see white curd pieces floating in a pale, translucent liquid. Leave the pot uncovered for at least 5 minutes and up to 20 so the curds can finish separating.
- With a slotted spoon or wire skimmer, lift the curds into the lined colander. Cover the uncovered surface with plastic wrap and let the cheese drain until it has the texture you want, about 20 minutes if you plan to press it, or 1 hour for loose fresh curds. Carefully mix in salt to taste.
- To make pressed cheese, pull the curds together in the center of the cloth and shape them into a hockey-puck shape. Tie the cloth snugly around the cheese, then return it to the colander. Set a heavy can or pan on top and leave it until the cheese is as firm as you like, about 1 1/2 hours.