Queso Fresco

also called queso blanco · fresh cheese · mexican fresh cheese · ranchero cheese · queso ranchero

The table

1 gal(3.8 L)whole milkheat to 185°F (85°C)stir in the acid, stand 20 mindrain 45 minsalt and press 2 hrchill 2 hr
1 cup(240 mL)heavy cream
1/4 cup(60 mL)distilled white vinegar
2 Tbs(30 mL)lime juice
2 tspfine sea salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1heat to 185°F (85°C)

2stir in the acid, stand 20 min

goes in with what step 1 made

4salt and press 2 hr

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 5 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 5 hr 30 min.

  1. heat to 185°F (85°C)

    not timedfrom the start

  2. stir in the acid, stand 20 min

    20 minwalk awayfrom the start

  3. drain 45 min

    45 minwalk away20 min in

  4. salt and press 2 hr

    2 hrwalk away1 hr 5 min in

  5. chill 2 hr

    2 hrwalk away3 hr 5 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need colander · heavy pot

Goes with

See how it is written
>> title: Queso Fresco
>> category: Dressings & Dips
>> tags: cheese, milk, mexican, fresh, condiment
>> counters: Panadería, Taquería
>> aka: queso blanco, fresh cheese, mexican fresh cheese, ranchero cheese, queso ranchero
>> pairs-with: salsa-roja, mexican-red-rice
>> servings: 8
>> time: 5 hr 30 min
>> step.1: heat to 185°F (85°C)
>> step.2: stir in the acid, stand 20 min
>> step.3: drain 45 min
>> step.4: salt and press 2 hr
>> step.5: chill 2 hr

Heat @whole milk{1%gal}(3.8 L) and @heavy cream{1%cup}(240 mL) in a #heavy pot{} to 185°F (85°C), stirring from the bottom so the milk does not catch. Use milk that is not ultra-pasteurised; it will not curd.

Stir @distilled white vinegar{1/4%cup}(60 mL) and @lime juice{2%Tbs}(30 mL) into @&(~1)hot milk{}, take the pot off the heat and ~stand{20%min} until the curds pull together and the whey under them runs clear.

Ladle @&(~1)curds{} into a #colander{} lined with damp cheesecloth and ~drain{45%min}.

Work @fine sea salt{2%tsp} through @&(~1)drained curds{}, gather the cloth into a flat disc and ~press{2%hr} under a plate and a full can.

Chill @&(~1)pressed cheese{} ~chill{2%hr} before crumbling. It stays squeaky for a week and never melts, which is the point of it on a taco.