Lots of Mexican recipes call for queso fresco, which is hard to find in Edmonton, so when I saw a recipe to make it yourself I thought I would give it a go.
This recipe is from the Better Homes and Gardens Special Interest Publications Mexican 2011.
I made a half batch for my first try.
8 cups whole milk
1 Tbsp kosher salt
1/4 cup white vinegar
In a heavy stock pot combine milk and salt. Heat over medium-high heat to 190 degrees F, stirring frequently. Remove from heat. Gradually add vinegar, stirring gently. Let stand for 5 minutes. Pour into colander lined with cheesecloth. Allow to drain for 20 minutes. Transfer to bowl and refrigerate for 30 minutes.
This was used as the filling for the next recipe I am going to post. Ratings to follow.
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