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This is a fairly easy cheese to make in the kitchen. You can age it for as little or as long as you like.


  • 2 Gallons Whole Pasteurized Milk
  • 1 Pack Direct Set Mesophilic or 4oz Prepared Mesophilic Starter
  • 1/4tsp.plus Liquid Rennet
  • 2-3T Salt

Heat milk to 90F, add your starter, and stir for 3 minutes.
Add just a little over 1/4tsp. rennet and let set for 30 to 45 minutes, or until you get a clean break.

Cut the curd in 1/4inch pieces and raise the temperature to 95F over the next 20 minutes, (raising no more than 2 degrees in 5 minutes) stiring gently every few minutes to prevent the curd from forming a mass.

After 20 minutes allow the curd to sit undisturbed for 5 minutes allowing it to drop to the bottom of your pot and form a mass of curd.

Drain the whey and mix in the curds 2-3T of cheese salt.
Keep the curd at 95F and allow to sit for an additional 30 minutes.

Line a cheese mold with cheese cloth and place the curds into the mold. Press the curd under 35 pounds of pressure for 6 hours.

Remove from the press, refrigerate and enjoy.

Note from a customer
I have used your Queso Fresco instead of mozzarella in pizzas and lasagnas and my family LOVES it! It melts beautifully, especially if placed on top of a tortilla and heated in the stove.

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