Queso Fresco "Fresh Cheese"


Queso Fresco "Fresh Cheese"

Queso Fresco “Fresh Cheese”

Recipe Courtesy Chef Bryan Woolley


  • 1 gallon whole milk
  • 1/2 cup vinegar
  • 1 tbsp freshly chopped basil
  • 1 tbsp freshly chopped thyme
  • 1 tbsp chopped garlic
  • 1 tbsp minced onion
  • 1 tbsp black pepper
  • 2-3 tsp salt or to taste


  1. Bring the milk to a boil on medium high heat while gently stirring the whole time with a wooden spoon.
  2. Once the milk has come to a boil, remove it from the heat and let it stand for about 5 minutes.
  3. Add the vinegar (on tv I used an organic apple cider vinegar) and gently stir the hot milk to evenly distribute the vinegar. Be very gently when stirring, whereas the new curds are soft and will break up easily.
  4. Once the curds and whey have separated, let the mixture sit for about 20 minutes. As it sits the curds will shrink and firm up quite a bit.
  5. Place a strainer in a large bowl and using a fine mesh strainer, remove the curds from the whey and transfer them to the strainer.
  6. Let the hot curds drain for a few more minutes. While the curds are draining, chop up your fresh herbs, garlic and onion.
  7. Add the fresh herbs, salt and pepper to the fresh cheese curds and gently folds the herb mixture into the curds. Taste and adjust salt if needed.
  8. Transfer the warm curds to a mold and let them continue to drain until they are cool. Remove from the mold, cover with plastic wrap and refrigerate until cold. Serve and enjoy! ( On air, I serve the fresh cheese on top of a chopped green salad.)


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