Homemade Queso Fresco


Update: I am sending this picture to Click, a monthly event dedicated to food photography. Check it out here.

For a long time I’ve been wanting to make my own cheese, but for several reasons I had never done it. All that changed last week when I made my first batch of queso fresco. My friend Darrin made it a couple of months ago and told me that it was a very easy cheese to make. He gave me the link to the recipe and realizing that all I needed was milk and vinegar I decided I didn’t want to wait any longer to start making my own cheese.

It was one of the easiest recipes I have followed. The whole process took about 25 minutes (not including the time that it took the cheese to dry and harden). From now on I will make my own queso fresco and save a lot of money in the process. A gallon of milk costs around $2.50 and makes 24 oz of cheese while 10 oz of queso fresco at the store cost around $4.

There are many reasons to make your own cheese, maybe you want to save money, have more control of the ingredients that go into your food or just for the satisfaction of saying you did it. Whatever the reason is I think it is a good idea to share challenges like this with other foodies. That’s why I decided to create a food event where people would be challenged to make their own homemade products. In times like these when people are looking for ways to save, homemade products are a great idea. Unfortunately, many times we don’t know where to start or we don’t have the peer support to do it. That’s why I think this event will be very helpful for everybody who wants to venture into the Made at Home territory.

The food event is called Homemade and every month I will challenge myself to make an staple food at home. I hope you join me in this adventure. Here are the guidelines for this event:

  • This food event will take place in my almost forgotten forum.
  • Every month a challenge (either a theme or recipe) will be selected and participants will cook/bake/make that particular item. This month’s challenge is cheese, any kind. It just has to be homemade by you.
  • Post completed challenges on your blog. Please include pictures (if possible) and a link to the forum (http://whatscookingmexico.com/forum). You can use the event badge on your posts.
  • When your challenge has been posted on your blog, leave the link to it on this discussion in the forum so I can include it in the roundup at the end of the month. The deadline to receive entries is Friday, February 27th and the roundup will be posted March 2nd.

The forum will be open to ask questions, share ideas and recipes about the current challenge. Feel free to participate. We all can benefit from our collective knowledge about homemade cheese. I believe that in harsh times like these the best of people and communities comes out. Let’s show to the world that the foodie community is healthy and strong.

¡Buen provecho!



  • super similar to the ricotta I started making, just your queso fresco is dryer, with the hanging drip time,,,,,, you can save the whey that drips off and use it in place of buttermilk or milk in bread, salad dressing and other recipes….another $ saver!

  • This piques my interest for the very reason you noted…the satisfaction of saying I did it. I hope to participate in Homemade at some point.

  • I already have my cheese picked out that I am going to make. I just hope I get it in on time!!

  • I’ve always wanted to try this — thanks so much for the recipe and for encouragement. Queso fresco is such a versatile cheese and would be great to have on hand.

  • I’m always so impressed by people who make their own cheese. You make it sound so easy, I may just have to give it a whirl. This looks great, I love queso fresco!

  • This is great! I just posted a Peruvian potato dish which requires queso fresco. It would be so much easier to make it that try to find where to point people to buy it. Will definitely try this! Thanks!

  • What a great event: I love the idea of going back to basics, too.

  • Great job! We made homemade mozzarella two weeks ago & it was so satisfying

  • I have never made cheese before and would love to give this a try. It looks delicious!

  • I think I’m in on the event Ben, though Feb is flying by too soon. I think this cheese is just like the cottage cheese we get in India, though we can make that with both vinegar or lime juice. How yummy making our own cheese is. i want ot try mascarpone, but still have to find tartaric acid. Cheers my friend!

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