Homemade Queso Fresco - alive magazine

Name: Homemade Queso Fresco - alive magazine
Ingredients: 16 cups (4 L) good quality whole milk; 2 to 3 Tbsp (30 to 45 mL) buttermilk; 1/4 cup (60 mL) non-chlorinated water, divided; 1/8 tsp (0.5 mL) calcium chloride, diluted in 2 Tbsp (30 mL) non-chlorinated water; 1/8 tsp (0.5 mL) liquid rennet, diluted in 2 Tbsp (30 mL) non-chlorinated water (dry also works); 2 1/4 Tsp (10 + 1 mL) kosher cheese salt

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When freshly sliced, queso fresco is mild and somewhat bland in flavour; when melted, it puffs into marshmallow-like pillows with a buttery…

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Ingredients

16 cups (4 L) good quality whole milk
2 to 3 Tbsp (30 to 45 mL) buttermilk
1/4 cup (60 mL) non-chlorinated water, divided
1/8 tsp (0.5 mL) calcium chloride, diluted in 2 Tbsp (30 mL) non-chlorinated water
1/8 tsp (0.5 mL) liquid rennet, diluted in 2 Tbsp (30 mL) non-chlorinated water (dry also works)
2 1/4 Tsp (10 + 1 mL) kosher cheese salt