Keso Fresco
Queso Fresco. The name of the cheese is literally translated as "fresh cheese". This is a fresh semi-hard cheese originally from Perinasal Peninsula. Moreover, it is one of the most popular cheeses of Latin America. Recipe Pavel Chechulin.


  • Milk

    5 l

  • Sourdough

  • Calcium chloride

    1 g

  • Rennet

  • Salt

    3 Tbsp


The milk is heated to a temperature of 32 degrees. If they make the cheese from pasteurized milk, add calcium chloride dissolved in water. Add yeast. If there are no special mesophilic starter culture for cheese, use sour cream (5 tablespoons). Leave for half an hour.
Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with a size of a side of 5 mm. Leave for 10 minutes.
Slowly, not faster than 20 minutes, raise the temperature to 35 degrees. Stir at first very gently, then harder, not to give the grain to stick together. At a temperature of 35 degrees stir for another 20 minutes. Leave for 10 minutes, the grain settled to the bottom.
Drain the whey, it is possible to maximize removal of serum to shift the curd in a sieve. 2-3 hours sprinkle with salt, each time carefully mixing.
Form to pave the cheese cloth, place the cheese mass in the form
To compress a load of 5 kg for 30 minutes, flip the cheese and change the fabric. To compress a load of 10 kg for 1 hour, inverted once more and "dress" the cheese. Pressed weight of 15 kg 12-18 hours.
To get the cheese from the press, cut if necessary, the tides of the head. Put the cheese in the fridge, turn 2 times a day until the cheese is evenly dry out the crust. Cover the cheese with olive oil very thinly, but evenly.
Let stand in refrigerator 2-3 weeks. Daily flip.
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