WILBREAD

Fresco Cheese

Prep Time
30 min
Cooking Time
15 min
Added Time
27 h
Total Time
27 h 45 min

Fresco cheese


If you are looking for a delicious and healthy alternative to store-bought cheese, homemade fresco cheese is a great option. With just a few simple ingredients, it's easy to make and can be customized to your liking. Whether you are a cheese enthusiast or just want to try something new in the kitchen, homemade fresco cheese is definitely worth a shot.

Ingredients

  • 8 Cups Whole Milk
  • 1/4 Cup Vinegar
  • 1 Tsp Salt
  • 1/3 Cup Plain Yogurt
    Check the label to make sure it contains live, active cultures.

Equipment

  • Pot
  • Spoon
  • Food Thermometer
  • Jar
  • Measuring Cups
  • Spatula
  • Strainer
  • Cheesecloth
  • Bowl

Instructions

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1. Heat milk.

Heat the milk in a pot over medium heat. Stir frequently until the milk reaches 180°F - 200°F / 82 °C - 93°C.
8 Cups Whole Milk

Fresco cheese

2. Temper yogurt with milk.

Temper the yogurt by gradually adding 1 cup of milk, stirring constantly. Once the yogurt is smooth, mix with the remaining milk and stir until combined.
1/3 Cup Plain Yogurt

Temper yogurt

3. Add vinegar.

Add vinegar to the milk. Continue stirring until the milk curdles.
1/4 Cup Vinegar

Add vinegar to tempered yogurt

4. Strain cheese.

Line a strainer with cheesecloth and place it over a bowl. Allow the curdled milk to strain for about 3 hours.

Strain cheese

Strain cheese

5. Remove whey.

Squeeze the curds to remove as much whey as you can.

Remove whey from cheese

6. Season cheese.

Add about 1 Tsp of salt and mix thoroughly.

Season cheese

Season cheese

You can save some of the cheese at this point to eat it as ricotta cheese.

7. Shape cheese.

Press the cheese firmly into a mold to shape it. Chill for 24 hours.

Shape cheese

Enjoy!

Fresco cheese

Tips:

  • Homemade fresh cheese should be used within a week of making it.
  • You can add herbs and spices to add more flavor.