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Any tips on queso fresco? (lemmy.zip)
submitted 5 months ago by to c/cooking@lemmy.world
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I made some queso fresco last night with this recipe - https://dailywellrecipes.com/homemade-feta-cheese-in-5-minutes-just-lemon-and-milk/

It's okay. I give it 2/5 stars. Needs way more salt.

This recipe https://ethnicspoon.com/how-to-make-perfect-queso-fresco/ uses 50% more salt and acid.

Should I let it age? It's an acids set not fermented cheese, so I don't think so, but idk. Would the flavor improve in the fridge for a while?

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[–] 10 points 5 months ago*

Fresco in this case means fresh. It's a mild cheese that isn't aged. You can add more salt if you want but it is supposed to be mild.

It's a topping to dishes that already have a good amount of flavor. Often with very savory or spicy dishes. It is meant to be a balance of flavor rather than something that brings a lot of it.

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    [–] 4 points 5 months ago (1 child)

    I'd break up the queso fresco, grind some salt to a powder with a mortar and pestle, add it to the queso fresco and mix together, then put the ball back in some cheese cloth and re-press it. You could probably add a sprinkle of water before putting it in the cloth to help the texture if it's too crumbly. Queso fresco needs to be salty, otherwise it's just like dry ricotta.

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