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Curated by: Milkslinger (129 videos)
Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=eNkkxvjjWUc Milkslinger Recipes: https://milkslinger.com/recipecollection?video=eNkkxvjjWUc Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=eNkkxvjjWUc Queso fresco is an all-purpose pressed cheese that can be eaten the same day its made, stored in the fridge for weeks, and enjoyed in all the classic cheesy ways: in sandwiches, snacking, and cooking. And it even melts beautifully! CHAPTERS 00:00 Why I don't make many fresh cheeses 00:22 Making Queso Fresco 01:10 The Culture 01:28 The Rennet 01:52 How to Stir In Rennet 02:24 Checking for a clean break 02:56 Cutting the curd 03:16 Cooking and Stirring the Curd 03:51 Salting and Draining 07:31 Pressing 06:18 The Belly Method 10:40 Tasting 11:27 Brining 14:02 Refrigerating 14:13 The Melt Test 14:41 Two weeks old Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.