Homemade Queso Fresco Food

HOMEMADE QUESO BLANCO CHEESE

Steps:

• Gather the ingredients.
• In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat.
• Stir in the vinegar, 1 tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes.
• Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (the clear liquid) drain away into a bowl.
• When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey.
• Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour.
• Once the cheese is well-drained, store the cheese in the refrigerator in an airtight container. Alternatively, you can press the curds by following the instructions below.
• Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring.
• Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight.
• Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.

QUESO FRESCO QUESADILLAS

Steps:

• Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
• Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
• Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

VEGAN QUESO

Steps:

• Combine dry ingredients first in a small saucepan.
• Add water.
• Whisk CONSTANTLY over medium heat until mixture is well incorporated. (If you don't constantly whisk it, the sauce will become lumpy!).
• Add margarine and Rotel and mix for about another minute or so.

RIDICULOUSLY EASY QUESO FRESCO "DIP"

Steps:

• Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
• Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
• Heat queso fresco in the microwave until slightly softened, about 3 minutes.

MARINATED QUESO FRESCO

Steps:

• Cut the Queso Fresco into 3/4-1 inch cubes.
• In a large, shallow dish, combine all ingredients except cheese.
• (If you want, you could throw them in the food processor for ease).
• Stir to combine.
• Then add the cheese, toss to coat.
• Let stand at room temp for 2 hours before serving.
• However, this can marinate for up to 3 days in the fridge.