Fresh cheese, also known as queso fresco or paneer, is an important ingredient in many traditional Latin and South Asian dishes. While cheese making may seem like a daunting task, this mild, soft, unaged cheese is extremely easy to make at home and only takes about 30 minutes from start to finish.
- 8 cups whole milk
- 1/4 teaspoon salt
- 3 tablespoons white vinegar
- medium sauce pan
- cheese cloth
- Heat milk and salt in a medium sauce pan. Stir occasionally to prevent the milk from burning.
- When the milk starts to boil turn the heat down low and add 3 tablespoons of distilled white vinegar. Stir gently while the curds form.
- After about 5 minutes all of the curd will have formed and you can pour the curdled milk in to a cheese cloth lined colander and allow to cool about 10 minutes.
- In the cheese cloth, gently squeeze the cheese into a ball and extract excess liquid. Now it is ready to use!
Tip: Retain the liquid that separates from the curd, or whey, and serve it to your favorite spoiled cat or dog over dry pet food.