Kamil Perry
Queso fresco is a Mexican fresh cheese that is surprisingly easy to make and cook with at home. It is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar. The acid causes the milk to form curds and gives queso fresco its tangy flavor. Queso fresco is soft, moist, and crumbly, making it perfect for sprinkling over antojitos (little snacks) and beans. It is also widely available at most grocery stores. To cook with queso fresco, you can fry it, bake it, or melt it in milk and serve it warm with chips.
| Characteristics | Values |
|---|---|
| Type of Dish | Keto Snack, Appetizer, Salad |
| Ingredients | Queso Fresco, Olive Oil, Grass-Fed Butter, Tomato Sauce, Milk, Green Chilies, Spices, Salsa, Tortilla Chips |
| Method | Frying, Baking, Whisking |
| Preparation Time | 1-2 minutes for frying, 20 minutes for baking |
| Cheese Texture | Soft, Moist, Crumbly |
| Cheese Flavor | Tangy |
| Cheese Making Technique | Curds separated from whey, pressed and weighed down |
| Cheese Storage | Refrigerated |
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What You'll Learn
Frying queso fresco
Once your pan is hot enough, add the sliced queso fresco and let it cook for around 1-2 minutes, or until a golden-brown crust has formed. Then, flip the cheese over and repeat the process on the other side. If your cheese melts a little too much, you can use a spatula to push it together and fry it as a ball of melted cheese until it forms a crust. Once your cheese has a nice crust, remove it from the pan and place it on a paper-towel-lined plate to absorb the excess oil. Allow it to cool slightly, then serve immediately. Fried queso fresco can be eaten on its own or dipped in tomato sauce for extra flavour. You can also sprinkle some oregano on top.
It's worth noting that not all queso fresco cheeses are suitable for frying. Some varieties, such as mozzarella-style queso fresco, will melt when heated. If you're looking for a queso fresco that fries well, keep an eye out for labels like "frying cheese", "queso de freír", or "queso para freír". These varieties have a high melting point and will hold their shape better when fried. If you can't find a suitable queso fresco, you can try using halloumi or bread cheese as alternatives, as they have similar frying properties.
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Baking queso fresco
Queso fresco is a cheese commonly used in Mexican dishes and can be baked in a variety of ways. One simple method is to preheat your oven to 350°, place the queso fresco in an oven-safe baking dish, and pour salsa around the cheese. Bake for about 20 minutes until the cheese is hot and the salsa is bubbling. You can then broil on high until the cheese is covered in blistered dark brown spots. Serve immediately with tortilla chips for dipping.
You can also bake queso fresco with fresh corn. Cut corn kernels, diced poblano, and finely diced onion into a bowl. Add cilantro, chile lime seasoning, salt, paprika, black pepper, cayenne, honey, and olive oil, and combine. Scrape the mixture into a cast-iron baking dish and make a well in the center. Nestle a round of queso fresco into the well and rub a little olive oil onto the top of the cheese, sprinkling with salt and pepper. Bake for 25 minutes, then broil for 10–15 minutes until browned and puffed up. Serve immediately with lime wedges and corn chips.
Another option is to bake the queso fresco with vegetables. Preheat your oven to 425° and add all your ingredients—except pasta if you're serving with it—to a baking dish. Place the dish on the upper-middle oven rack and bake for 25 minutes. If serving with pasta, prepare it according to the package directions while the cheese and veggies are baking.
Queso fresco can also be fried in a hot skillet with olive oil for a quick and easy keto snack.
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Making queso fresco dip
Queso Fresco is a cheese commonly used in Mexican dishes. It can be fried or used as a dip.
Fried Queso Fresco
To make fried queso fresco, heat olive oil in a hot skillet. Add the cheese and let it cook for 1-2 minutes or until a golden-brown crust forms. Flip the cheese over and cook for another 1-2 minutes. Remove the cheese from the pan and place it on a paper-towel-lined plate to absorb the excess oil. Let it cool and serve immediately. Fried queso fresco can be eaten as is or dipped in tomato sauce.
Queso Fresco has a crumbly texture, so it won't melt smoothly. It is best used as a topping or garnish rather than as the main ingredient in a dip.
For a queso fresco dip, you can use a combination of Oaxaca, Asadero, Pepper Jack, or Monterey Jack cheese. Cut the cheese into 1-inch cubes and add them to a saucepan over medium heat. Pour in a cup of heavy cream and stir until the cheese is completely melted. Be careful not to let the mixture boil, as the cheese can curdle and separate at temperatures above 160°F. If this happens, remove the saucepan from the heat and add a bit of cream until you achieve the desired consistency.
Once the cheese has melted, add a can of green chilies and spices such as cumin and oregano. Stir to combine. Pour the dip into a serving dish and garnish with diced tomatoes, jalapeños, and crumbled queso fresco. Serve warm with tortilla chips.
Alternatively, you can make a queso fresco dip by adding milk or half-and-half to a saucepan and simmering it. Slowly add pieces of queso fresco and whisk until the cheese is completely melted. Then, add a can of green chilies and spices. Serve warm with chips.
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Making homemade queso fresco
Queso fresco is a Mexican fresh cheese that is surprisingly easy to make at home. It is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar. The acid serves two purposes: it causes the milk to form curds and gives queso fresco its tangy flavour.
Firstly, heat milk to 165–185°F in a heavy-bottomed pot over medium heat, stirring constantly. Remove from heat. Add lemon juice one tablespoon at a time, stirring after each addition. Continue adding lemon juice until the curds separate from the whey. Let sit at room temperature, uncovered, until cool enough to touch, about 10–20 minutes.
Next, drain the curds in a cheesecloth-lined colander or a fine mesh strainer set over a large bowl, about 20 minutes. Gather the curds into a ball at the centre of the colander, then transfer to a clean work surface and flatten into a thick disc. Tie the cheesecloth, return to the cheese to a colander, and weigh it down with a small plate topped with canned food or a jar of water. Press the cheese until firm, at least 15 minutes and up to several hours. (For a firmer cheese, leave it under the weight longer. For a softer cheese, press it for less time.) If pressing the cheese for an extended period of time, store it in the fridge.
Finally, remove the finished cheese from the cheesecloth and cover with banana leaves, a corn husk, or plastic wrap. Store in the refrigerator.
Queso fresco is soft, moist, and crumbly, making it perfect for sprinkling over antojitos (little snacks) and beans. It is most often crumbled and used as a garnish for all types of Mexican food: on top of enchiladas, inside of tacos, slathered on elote, over huevos rancheros, and on cooked black beans. Queso fresco is also found in many Latin American and South American dishes, such as Colombian arepas and Dominican fried cheese. For a refreshing appetiser, try queso fresco in a salad with watermelon, lime juice, and fresh cilantro.
Queso fresco can also be fried as a quick and easy keto snack. Simply heat olive oil in a hot pan and add the cheese, cooking for 1-2 minutes or until a golden-brown crust has formed. Flip the cheese over and repeat. Remove the cheese from the pan and place it on a paper-towel-lined plate to absorb the excess oil. Let it cool, then serve immediately. It can be eaten by itself or dipped in tomato sauce for extra flavour.
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Using queso fresco in salads
Queso fresco is a crumbly, white Mexican cheese with a mild flavour. It is a versatile cheese that can be crumbled or cut into sticks or cubes. It is commonly used in Mexican dishes and can be found in the cheese section of most grocery stores. It is a great addition to salads, adding a subtle salty and tangy flavour.
One popular way to use queso fresco in a salad is to make a tri-colour salad with a lime-honey vinaigrette. This salad typically includes Boston lettuce, tomato, and Mexican avocado, but you can also add other ingredients such as asparagus, scallions, or jicama. The key to this salad is the vinaigrette, which is made by combining lime juice, vinegar, mustard, honey (or brown sugar), salt, and pepper. The queso fresco is then crumbled on top, adding a nice contrast to the vinaigrette with its subtle salty and tangy notes.
Another option for a queso fresco salad is a Romaine salad. This salad typically includes lettuce, celery, onion, and bell pepper, with a dressing made of vinegar, olive oil, shallots, mustard, salt, and pepper. The queso fresco is sprinkled on top, adding a creamy texture and a mild flavour.
Queso fresco also works well in a corn salad. This salad includes sweet corn, zesty peppers, onions, and creamy avocado, tossed in a cilantro-lime vinaigrette. The queso fresco is crumbled on top, adding a salty and tangy flavour. This salad is a perfect side dish for a summer barbecue or a Latin-inspired meal.
When using queso fresco in salads, it is important to note that a little bit goes a long way. It can be crumbled or grated on top of the salad, adding a subtle flavour and a creamy texture. It is also important to ensure that the cheese is fresh and has been stored properly, as it is a soft and mild cheese.
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Frequently asked questions
Queso fresco is a Mexican fresh cheese, whose name literally means "fresh cheese". It is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar.
Add olive oil to a hot skillet and then add the cheese. Cook for 1-2 minutes or until a golden-brown crust has formed. Flip the cheese over and repeat. Remove the cheese from the pan and place it on a paper-towel-lined plate to absorb excess oil. Let it cool and serve immediately.
Add milk or half-and-half to a saucepan and simmer. Slowly add pieces of queso fresco and whisk until the cheese is melted. Add a can of green chilies and spices. Serve warm with tortilla chips.
Preheat your oven to 350°. Place the cheese in an oven-safe baking dish and pour salsa around the cheese. Bake until the cheese is hot and the salsa is bubbling (about 20 minutes). Broil on high until the cheese is covered in blistered dark brown spots. Serve immediately with tortilla chips for dipping.
