What is the Difference Between Queso Fresco and Queso Blanco?
Discover the differences between queso fresco and queso blanco, two iconic Latin American cheeses. Learn about their origins, texture, taste, and culinary uses, and get tips on how to store and enjoy them in various recipes.
Equipment
- Cheesecloth
- Large Pot
Ingredients
Whole Milk
- 1 gallon Whole Milk For both queso fresco and queso blanco.
Lemon Juice or Vinegar
- 1/4 cup Lemon Juice or Vinegar Used to coagulate the milk.
Salt
- 1 tsp Salt For flavoring the cheese.
Instructions
- Heat the whole milk in a large pot over medium heat until it reaches a simmer. Avoid boiling it.
- Slowly add the lemon juice or vinegar, stirring gently to help the milk curdle. Let it sit for 5-10 minutes to fully separate into curds and whey.
- Line a colander with cheesecloth and pour the curds and whey through it. Let the curds drain for a few minutes.
- If making queso fresco, press lightly on the curds to keep them crumbly. If making queso blanco, press firmly to create a denser cheese.
- Let the cheese cool, then store in an airtight container in the refrigerator. It will stay fresh for several days.
Notes
Queso fresco is perfect for crumbling over dishes like tacos, while queso blanco is great for grilling or frying. Both are versatile cheeses that add a fresh, creamy touch to many dishes.