Randy Chandler
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. The cheese is soft, moist, and crumbly, making it perfect for sprinkling over snacks and beans. It is most often crumbled and used as a garnish for Mexican food: on top of enchiladas, inside of tacos, 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. It can be fried, baked, or melted with milk and served with chips.
| Characteristics | Values |
|---|---|
| Type of Cheese | Queso Fresco, a Mexican fresh cheese, is a type of queso blanco or white cheese. |
| Ingredients | Cow's milk or a combination of cow and goat milk, acidified with rennet, lemon juice, or vinegar. |
| Texture | Soft, moist, and crumbly. |
| Flavor | Tangy. |
| Common Uses | Crumbled as a garnish for Mexican, Latin American, and South American dishes. |
| Specific Examples | Enchiladas, tacos, elote, huevos rancheros, black beans, Colombian arepas, and Dominican fried cheese. |
| Appetizer Idea | In a salad with watermelon, lime juice, and fresh cilantro. |
| Keto Snack Idea | Fry in olive oil in a hot pan until a golden-brown crust forms. |
| Baked Dish Idea | Bake in an oven-safe dish with salsa and tortilla chips for dipping. |
| Homemade Queso Idea | Melt in a saucepan with milk, green chilies, and spices. |
| Homemade Queso Fresco Recipe | Heat milk to 165-185°F, add lemon juice, drain curds, and press cheese until firm. |
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What You'll Learn
Frying queso fresco
The next step is to heat the oil in a skillet or pan to a medium-high heat. It is important that the pan and oil are fully heated before adding the cheese, as this will ensure that the cheese develops a crust and doesn't melt completely. Oils with a high smoke point, such as soy, corn, peanut, or olive oil, are typically used for frying queso fresco. Once the oil is hot, the slices of cheese can be carefully added to the pan.
The cheese should be cooked for around 1-2 minutes on each side, or until a golden-brown crust has formed. It is important not to add too many slices to the pan at once, as this can cause the oil temperature to drop and the cheese to melt. If the cheese does melt, it can be pushed together with a spatula and allowed to fry until a crust forms. Once the cheese is golden-brown and crispy, it can be removed from the pan and placed on a paper-towel-lined plate to absorb any excess oil.
Finally, the fried queso fresco can be served and enjoyed! It can be eaten on its own as a snack or side dish, or dipped in tomato sauce for extra flavour. Some people also like to sprinkle oregano or other spices on top of the fried cheese for added flavour.
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Baking queso fresco
Queso fresco is a type of cheese commonly used in Mexican dishes. It can be baked in a variety of ways and makes for a great appetiser or snack. Here are some tips and recipes for baking with queso fresco.
Baked Queso Fresco with Corn
This recipe involves baking a round of creamy queso fresco in a bed of corn and poblano peppers. Cut the kernels from the corn into a bowl, then add the diced poblano and onion, both finely diced. Next, stir in the cilantro, chile lime seasoning, salt, paprika, black pepper, cayenne, and honey. Add 1 tablespoon of olive oil to combine, then scrape the mixture into a cast-iron baking dish. Push some of the corn mixtures to the side to create a well and place the queso fresco in the middle. Rub about 1 teaspoon of olive oil on top of the cheese and sprinkle with salt and pepper. Bake for 25 minutes, then broil for another 10–15 minutes until browned and puffed up. Serve immediately with lime wedges and corn chips.
Baked Queso Fresco with Salsa
This simple recipe involves baking queso fresco in the oven and serving it with salsa and 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). Turn on the broiler and broil on high until the cheese is covered in blistered dark brown spots. Serve immediately with tortilla chips for dipping.
Baked Queso Fresco with Pasta
This recipe involves baking queso fresco with vegetables and serving it with pasta. Preheat your oven to 425°. Place all ingredients except the pasta into an 8x12 baker and put it on the upper middle oven rack. Bake for 25 minutes. While the cheese and veggies are baking, prepare the pasta according to the package directions. Once the baking is done, serve the cheese and veggies with the pasta.
Queso Fresco Fondue
For a fondue-style dish, you can melt queso fresco in a saucepan with milk and serve it with chips. Add milk to a saucepan and simmer without scalding the milk. Slowly add pieces of queso fresco and whisk until the cheese is completely melted. Add green chilies and spices, then serve warm with chips.
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Making queso fresco sauce
Queso fresco is a Mexican cheese that can be fried, added to dips, or used to make sauces. It is a versatile cheese that can be used in many dishes, and its flavour is enhanced when cooked.
To make a basic queso fresco sauce, you will need milk, butter, and queso fresco cheese. You can also add spices, chillies, or diced tomatoes and jalapeños for extra flavour.
Firstly, heat some milk in a saucepan over medium-high heat. Be careful not to scald the milk, and simmer it gently. You can use evaporated milk for a richer sauce, and add a tablespoon of cornstarch to thicken the sauce. Stir the milk constantly to prevent it from burning or sticking to the pan.
Once the milk is simmering, add the queso fresco cheese a little at a time, stirring constantly. The cheese will melt and combine with the milk to create a creamy sauce. Keep adding cheese and stirring until you have added all the cheese and achieved the desired consistency.
At this point, you can add your desired flavourings, such as green chillies, spices, or diced tomatoes and jalapeños. Stir these through the sauce gently, and then serve immediately.
Your queso fresco sauce is now ready to be enjoyed! It can be used as a dip, poured over Mexican dishes like enchiladas or nachos, or even used as a topping for tacos.
Some tips to keep in mind:
- Ensure that your milk does not boil or burn, as this will affect the taste and texture of your sauce.
- If your sauce becomes too thick, you can add a little extra milk to thin it out.
- If making a large batch, use a slow cooker to keep the sauce warm and stir occasionally.
- Leftover sauce can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply add a splash of milk and heat in the microwave in short intervals, stirring in between.
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Using queso fresco as a garnish
Queso fresco, which translates to ""fresh cheese" in Spanish, is a mild, soft, and slightly tangy white cheese that is commonly used in Mexican cooking. It is traditionally made with raw cow's milk or a combination of cow and goat milk. The cheese is known for its crumbly and creamy texture, making it perfect for sprinkling on top of various dishes as a garnish. Here are some ways to use queso fresco as a garnish:
Salads
Queso fresco can be a tasty addition to salads. Instead of using feta or goat cheese, sprinkle some queso fresco on top of your salad for a bright, slightly sour taste. It pairs well with ingredients like grilled and cubed watermelon, mint, and shallots.
Soups
Queso fresco is an excellent garnish for both cold and warm soups. It holds up well in hot soups without melting, adding a rich and creamy note. Try it on tortilla soup, black bean soup, or gazpacho.
Mexican Street Corn
For a delicious twist on Mexican street corn, or elote, roll grilled corn cobs that have been lathered in butter on a plate of queso fresco. Finish with salt, ground chile, and a squeeze of lime juice for an authentic and tasty treat.
Tacos and Enchiladas
Queso fresco is commonly used as a topping for tacos and enchiladas. Its mild flavour and crumbly texture make it a perfect garnish for these dishes, adding a creamy and tangy note without overwhelming the other flavours.
Beans
A sprinkle of queso fresco on a pot of beans can add a creamy and tangy dimension to the dish. The cheese pairs well with the beans and complements any spices or herbs used.
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Making homemade queso fresco
Queso fresco, which translates to ""fresh cheese", is a popular topping for tacos, nachos, enchiladas, and tostadas. It is a crumbly cheese that can be crumbled, grated, sliced, or melted, providing a salty and tangy flavour. It is also used to offset heat from chillies and spices.
To make homemade queso fresco, start by placing a cheesecloth-lined colander over a large bowl. Next, heat milk in a large pot over medium-low heat, stirring frequently to avoid scorching the milk, until it reaches 165 to 180°F (74 to 82°C). You can use any kind of milk except ultra-pasteurized, as the proteins are damaged and will not form curds. Once the milk reaches the desired temperature, remove it from the heat and slowly add vinegar or lemon juice, stirring gently after each addition. Allow the mixture to sit untouched for about 30-45 minutes, then use a knife to gently break up the curds. Transfer the curds to the colander and let them drain for about 30 minutes. Add salt to taste and stir lightly. Gather the edges of the cheesecloth and hang it from your sink faucet to drip for about 30 minutes.
If you want to slice or cube your queso fresco, you will need to press it. However, if you plan to crumble it over soups or salads, you can leave it unpressed.
Queso fresco can also be fried as a snack. Simply heat a pan to high heat and add olive oil or butter. Fry the cheese until a golden-brown crust forms, then flip and repeat on the other side. Serve immediately with tomato sauce for dipping.
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Frequently asked questions
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. It is acidified with rennet, lemon juice, or vinegar.
Since queso fresco doesn’t melt, it’s best to add it to a dish at the last minute. It is often crumbled and used as a garnish for Mexican food: on top of enchiladas, inside of tacos, on elote, over huevos rancheros, and on cooked black beans. It can also be fried in olive oil in a hot pan for 1-2 minutes on each side until golden brown.
If you can’t find queso fresco, you can substitute feta, paneer, ricotta salata, or a crumbly goat cheese.
Add milk to a saucepan and simmer. Slowly add pieces of queso fresco and whisk until the cheese is completely melted. Add a can of green chilies and spices. Serve warm with tortilla chips.
