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