Eat & Drink

Queso Fresco

Queso Fresco is one of my favorite things. Light, fresh and crumbly. Somewhere in between a mild goat cheese and a ricotta. Perfect for a spread on bread, or a topping for soups, salads, tacos, you name it. It will take on the flavor of anything you add to it. These seasonings could be added in the cooking process, but I prefer to have a plain cheese that can be flavored depending on the meal.


2 quarts (1/2 gallon) fresh Goats Milk

1/8 cup Apple Cider Vinegar

1 tablespoon fresh lime juice (optional)

Salt (optional)

cooking thermometer

large stock pot, with (a heavy bottom is ideal, for even heating)

1 piece (22″ x22″ at least) of clean, un-dyed Muslin or Cotton. A fine tea towel will work.


wooden spoon


In a large pot, add the goats milk, and cook over medium heat.

Place a thermometer in the liquid (not touching the bottom or sides). Stirring regularly with a wooden spoon, bring the milk up to 180 degrees F.

Remove the thermometer, and slowly add the vinegar.

Turn heat off and continue to stir. Almost immediately, the liquid will separate into curds (the cheese lumps) and whey (the remaining, thin liquid).

This is where you will add the lime juice, salt or any other flavorings you like (try chopped hot pepper, or dried fruits among other additives)

Pour the curds and whey into the cloth lined colander. I do this in the sink since my colander has a base, but this can also be done by placing the colander into a large bowl or bucket in which to catch the whey.

Once the bulk of the whey has drained through the cloth, gather up, tie with string and hang to dry further. I do this in my bathtub. Let hang dry for several hours, until it stops dripping.

Unwrap the finished cheese from the cloth. Wrap the ball in plastic and place it in the fridge, where it will keep for a week or so. Alternately, you could press it into a mold, or container.


– Corinna

1 thought on “Queso Fresco”

  1. This is the kind of cheese I always made as part of a dairy unit with my pre-kindergarten students, though we usually used lemon juice rather than cider vinegar. It’s also great to make with cow’s milk. When going away on vacations, if there was lots of milk in the fridge, I’d make it the night before we left and use it for snacking in the car. That way we didn’t come home to a fridge full of soured and wasted milk.

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