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Queso Fresco - Homemade
Queso Fresco - Homemade

Before you jump to Queso Fresco - Homemade recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

On the subject of the foods that you eat, you will notice that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is just about any foods you get at a fast food place. The foods that you will get from these fast food places are usually foods that are incredibly unhealthy, loaded with fat and usually have little to no nutrition. In this post we shall be going over foods that you need to be eating that can help you remain healthy and balanced.

Additionally when it comes to having a dessert after your meals you should think about having various citrus fruits. Along with vitamin C, you will realize that there are lots of other health benefits that you will find in these kinds of fruits. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

For people who want to start living a much healthier life the tips above will be able to help you do that. Also if you remove all the processed foods that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to queso fresco - homemade recipe. You can have queso fresco - homemade using 5 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Queso Fresco - Homemade:
  1. Get 1 gallon Whole Milk
  2. Use 1 cup White Vinegar
  3. Use 2 Rounded tablespoons salt
  4. Provide 2 Rounded tablespoons dried Basil
  5. Take 2 Rounded tablespoons dried Roma tomato flakes
Steps to make Queso Fresco - Homemade:
  1. Slowly heat milk in a stainless steel kettle to about 190°F. Stir often to avoid scalding.
  2. I use a digital thermometer to monitor the temp.
  3. When tempurature hits about 185°F stir in the basil, then the tomato.
  4. When the tempurature hits 190°F stir in the vinegar and turn off the heat.
  5. Set a timer for 10 minutes and cover kettle. The milk will begin to curdle.
  6. Line a colander with cheese cloth and set on a large kettle. Slowly pour the curdled milk through the cheese cloth.
  7. Be carefull with this next step as the cheese is still quit hot.
  8. Wrap up the curd in the cheese cloth and squeeze out as much liquid as you can. Remove the cheese and press it into a glass container.
  9. Cover glass container and put in frig to cool. Once cool and firm, cheese is ready to eat. It will last about 2 weeks in the frig.
  10. I cube this cheese and mix with chopped kalamata olives and a little olive oil and use it on salads, or in an egg omlet. You can also add cubed summer sausage, or make an anti-pasto.

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