I used citric acid and maybe a cup and a half of heavy whipping cream to the gallon of milk! When all was done I put the cheese in a cullender with a pot on top for pressure! In the pot I had about 20lbs of my mom's dumbbells for weight! It is an awesome, dense cheese! I got 1.42 pounds of cheese!!!! Loved making it! Sodium citrate does not affect flavor!
Man i cannot tell you how much i love seeing your videos pop up on my feed. I use to watch you on PBS or what ever that public broadcasting channels extra was on digital tv antenna. Watching you are you daughter cook while i was younger really brighten my day
Yesss!!! Thanks Rick I live in northern Japan so queso fresco is something that’s almost impossible to find out here. Plenty of high quality milk here though so now I know how to make my own cheese !!! Thanks!
I usually use plain distilled white vinegar when I make mine (I've been making it off and on for about 30 years). It sets the cheese and doesn't add any flavors to the cheese at all, so the flavor of the milk really shines through. Let it curdle, strain it, salt it a little, and either hang it up or press it fairly lightly (usually about 8lbs of weight for a 2lb block).
@@ilonamw I just checked my notes to make sure I gave the right answer. Between 1/4 - 1/3 cup, done in three pours. You may not need all of it (hence the separate pours) depending on the milk, etc
The addition of cultured buttermilk with its extra rest is not to be underestimated. It makes up for the fact that in Mexico housewives make that cheese with raw milk that they buy from the milkman who comes door-to-door. The raw milk has natural cultures in it.
I make this cheese on a regular basis, my family loves it. I usually use lemon juice or plain white vinegar. After I get the whey drained out of the curd really well, I salt it well. Our favorite way to eat this cheese is with crackers and if that's the case I like to add garlic butter plus some green onion. I press the curds into a bowl to form it then I put it in zip bags and keep it in the fridge.
Hola Rick, I have a goat farm here in California and I do fresh goat cheese all the time and it's amazing to add to my dishes! All my cooking is from family history of homemade cooking from scratch! I love seeing your channel 💙 one thing is I use vinegar instead of 🍋 due to my taste buds. Just wanted to share this with you. 🤗🌻
@@onlyychevys I use vinegar to make whole milk ricotta. I use about 2 Tbsp (≈30 ml) of white distilled vinegar (regular vinegar) for a half-gallon of milk.
Thanks for another video Rick. I appreciate you taking the time to make these videos. It really does keep giving me so much knowledge on how to make so many different dishes and also experiment too. (:
Thanks for this “easy” recipe! Cheese making always seemed very intimidating. I just got my first batch in the fridge. I used grocery store whole milk and buttermilk with bottled lime juice. The curd sure tastes good and I don’t think I can wait till tomorrow to taste it (maybe I’ll try some for supper.) Next recipe is making Salsa Macha!
Thank you, Rick! I love my cheese and, having lived in Tucson, I love Mexican food!!!This was a great video- it really looks pretty easy and I will definitely be trying it! Thx again!😃✌️ Take care & stay well.
It's easy to find queso fresco here in San Diego, but it's not the same as what we used to buy when we lived in Tamaulipas. The queso fresco there was wetter, so it'd be interesting to try to make it and see if we can get it like that. Whenever my husband's relatives visited from Mexico City, they'd take queso fresco back with them in coolers.
I loved this! I have been doing exactly this for years, at work and at home, usually calling it ricotta (I am aware that actual ricotta is made differently). I have normally used half of the amount of lemon juice that you said to use, but occasionally had reluctant sets which caused me to add more acid. It always sets eventually! Your recipe wastes less time, I'll tr it! I like the lemony accent. I will have to try lime.
Now I want to make this cheese and use it for enchiladas. Rick's enchiladas looked so good; they've been on my mind. 😻Rick is the real deal! I'll serve them up with some refried peruano beans, and top those off with lots queso fresco. Thanks, Mr. Bayless!
I also use vinegar. I’ve tried both lime and lemon juice ….. not bad but I prefer the cleaner taste of vinegar. I think it’s worth mentioning that “ultra pasteurized “ milk doesn’t work.
Can you use raw goats milk? I raise dairy goats and would love to use it in other ways aside from drinking and soap. I know there’s other uses, but I’m mainly focused on the food aspect
I followed your advice tiday and added buttermilk and let it rest for four hours, but then as soon as I turned the heat on the milk separated seriously. I never brought it up to 190 but around 130 I added the lemon because I did want the flavour that came from it. The cheese is very good but maybe I should just follow your example and skip the rest period, or consider that I have created a new recipe?
Rick I live in Mexico yes I can easily buy queso fresca but I like to play with my food. However, butter milk isn’t available as far as I can tell. Is it necessary?
I too live in Mx, this is how I've made my cheese but I use no buttermilk, turns out great. Yo vivo en Mx, así es como hice mi queso pero no uso suero de leche, resulta genial. 🙏
Could add crema, too. Its about adding flavor/bacteria. Could try yogurt or sour cream, but I never have: unsure on the flavor. Can obviously be left out, as mentioned.
The milk started to curdle at only about 80 degrees, I'm assuming the buttermilk was acidic enough to cause it to separate. What should I have done in this instance?
At the risk of being ridiculed i have to ask due to my kid's diet. Can this be done with any non dairy milk? Coconut? Almond? Any advice is appreciated.
You'd need to chase down how acid-based fresh cheeses are made with those. Any commercial vegan milk is an amalgam of various food sciencey ingredients, the protein and fat isn't going to set the same way as a dairy milk because of the emulsifiers etc.
Trying your recipe right now. I'm going to try it with buttermilk. It's fermenting right now. In 4 hours I'll make some queso fresco. I did try another recipe. I think I drained it too much. It was very crumbly.
Wouldn't think so. Vinegar or citrus juice or citric acid is all for the acid content. Unless you're using a seasoned white vinegar it would not change the need for salt.
I make ricotta at the restaurant I work at..what's the difference between ricotta cheese and this Mexican cheese you just made? Simply how hard it's pressed??
I keep grinning in a silly way watching this channel. It could (and should) become the colloquial go-to source for inspiration/reference when making Mexican cuisine in general. Mexican culture is mired with an amount of pridefulness (and rightfully so) which might be a detriment, short term, in the visibility of this channel (everyone knows grandmas recipe is the best and they use that as an excuse not to explore their own cooking journey more) but as time moves on surely someone who has taken such care to facilitate this information will prosper and the viewers will prosper. I will say I am stuck in my ways and judge a tad bit on the "waste" of certain ingredients. My thing is use everything. Regardless of what may come of that decision. But that's my own perspective and I fully acknowledge from a sophisticated culinary perspective that when you're making things right, maybe you can throw away the cilantro stems, trim fat and toss it etc. My prediction is that this channel will bubble then burst, I would 100% invest in it. The quality of information/feel of the presentation/auditory effects is just there.
That IS NOT cheese. 'Cheese' is made 'curdling' the milk with 'rennet' then draining the whey, you 'soured' the milk with 'vinegar'. Different enzymatic properties = different products.
I used citric acid and maybe a cup and a half of heavy whipping cream to the gallon of milk! When all was done I put the cheese in a cullender with a pot on top for pressure! In the pot I had about 20lbs of my mom's dumbbells for weight! It is an awesome, dense cheese! I got 1.42 pounds of cheese!!!! Loved making it! Sodium citrate does not affect flavor!
You are describing a different cheese.
Her Rick you forgot the tortillas calientes made right abroad with that queso fresco! Love yours recipe thank you sire!!!
Man i cannot tell you how much i love seeing your videos pop up on my feed. I use to watch you on PBS or what ever that public broadcasting channels extra was on digital tv antenna. Watching you are you daughter cook while i was younger really brighten my day
I'm making this today and coincidentally my thermometer broke! Thanks for all the intuitive ways to determine temperature. It saved my cheese!
Yesss!!! Thanks Rick I live in northern Japan so queso fresco is something that’s almost impossible to find out here. Plenty of high quality milk here though so now I know how to make my own cheese !!! Thanks!
I usually use plain distilled white vinegar when I make mine (I've been making it off and on for about 30 years). It sets the cheese and doesn't add any flavors to the cheese at all, so the flavor of the milk really shines through. Let it curdle, strain it, salt it a little, and either hang it up or press it fairly lightly (usually about 8lbs of weight for a 2lb block).
@James Hollingshead how much vinegar do you use the same amount as Rick 1 cup?
@@ilonamw I just checked my notes to make sure I gave the right answer. Between 1/4 - 1/3 cup, done in three pours. You may not need all of it (hence the separate pours) depending on the milk, etc
@@jameshollingshead1845 what do you mean in three pours?
@James Hollingshead - Do you mean vinegar in place of the buttermilk or for the acid (lemon juice or citrus acid)
@@humbertogarcia7317 if you pour in a few tablespoons of it and that's enough to break the curds out, that's all you need.
The addition of cultured buttermilk with its extra rest is not to be underestimated. It makes up for the fact that in Mexico housewives make that cheese with raw milk that they buy from the milkman who comes door-to-door. The raw milk has natural cultures in it.
Unless you are buying the buttermilk from a specialty store, it won't be adding any cultures to your cheese. Butermilk is almost always pasturized.
I make this cheese on a regular basis, my family loves it. I usually use lemon juice or plain white vinegar. After I get the whey drained out of the curd really well, I salt it well. Our favorite way to eat this cheese is with crackers and if that's the case I like to add garlic butter plus some green onion. I press the curds into a bowl to form it then I put it in zip bags and keep it in the fridge.
Rick Bayless I admire how much passion you have for Mexican food your love for it is very profound, I been fan for a long time
This is my favorite cooking channel on YT!
Hola Rick, I have a goat farm here in California and I do fresh goat cheese all the time and it's amazing to add to my dishes! All my cooking is from family history of homemade cooking from scratch! I love seeing your channel 💙 one thing is I use vinegar instead of 🍋 due to my taste buds. Just wanted to share this with you. 🤗🌻
How much vinegar compared to lime juice if you don't mind telling me.
@@onlyychevys I use vinegar to make whole milk ricotta. I use about 2 Tbsp (≈30 ml) of white distilled vinegar (regular vinegar) for a half-gallon of milk.
@@baizhanghuaihai2298 Thank you, I will give that a shot!
@@onlyychevys I use half cup
@@onlyychevys your welcome
Shout out to Oaktown Spice Shop in Oakland, CA. I recognized the label on the Citric Acid bag. Love that shop.
Thanks for another video Rick. I appreciate you taking the time to make these videos. It really does keep giving me so much knowledge on how to make so many different dishes and also experiment too. (:
Very informative! This makes me ALMOST feel brave enough to make my own "queso fresco." Muchísimas gracias...
Thanks for this “easy” recipe! Cheese making always seemed very intimidating. I just got my first batch in the fridge. I used grocery store whole milk and buttermilk with bottled lime juice. The curd sure tastes good and I don’t think I can wait till tomorrow to taste it (maybe I’ll try some for supper.) Next recipe is making Salsa Macha!
Thank you, Rick! I love my cheese and, having lived in Tucson, I love Mexican food!!!This was a great video- it really looks pretty easy and I will definitely be trying it! Thx again!😃✌️ Take care & stay well.
I will definitely make this cheese... Thank you Chef!
wow another great recipe from a great chef thank you chef
It's easy to find queso fresco here in San Diego, but it's not the same as what we used to buy when we lived in Tamaulipas. The queso fresco there was wetter, so it'd be interesting to try to make it and see if we can get it like that. Whenever my husband's relatives visited from Mexico City, they'd take queso fresco back with them in coolers.
I loved this! I have been doing exactly this for years, at work and at home, usually calling it ricotta (I am aware that actual ricotta is made differently). I have normally used half of the amount of lemon juice that you said to use, but occasionally had reluctant sets which caused me to add more acid. It always sets eventually! Your recipe wastes less time, I'll tr it!
I like the lemony accent. I will have to try lime.
You need to try Raw milk from an Amish store in the heart of Chicago. Amazing!!!
this goes to the top of my to-do list. Thanks Chef!
Quite welcome. Let us know how it turned out!
This is great - finding queso fresco in the Mid-Atlantic can be difficult. Thanks for the video, Chef!
This is so cool. It's really tough to find queso fresco where I live for some reason, so I really appreciate you making this video!
Now I want to make this cheese and use it for enchiladas.
Rick's enchiladas looked so good; they've been on my mind. 😻Rick is the real deal!
I'll serve them up with some refried peruano beans, and top those off with lots queso fresco.
Thanks, Mr. Bayless!
So queso fresco is a regular ricota?
Good cheese (especially Mexican cheese) is hard to come by where I live. Thank you for this Rick!!!
Someone pointed out the similarity of Mexican and Indian food and it’s pretty amazing. This is basically paneer!
No
I also use vinegar. I’ve tried both lime and lemon juice ….. not bad but I prefer the cleaner taste of vinegar. I think it’s worth mentioning that “ultra pasteurized “ milk doesn’t work.
yes cool like this chef, love the way you explain🥰
, thanks !!!!!
Rick another fantastic recipe
All your videos are so helpful and have improved my cooking immensely
Thank you for sharing your skills and knowledge
...yes....very cool!
Thanks! Going to make it today! Looks delicious
Thanks Rick!
Cool video!
Hey Rick. Could you please do a video on Oaxacan Stringy cheese (quesillo)?
Thank you for this video!! It looked delicious . I’ll have to try it!!
Thank you! We have a great Dairy near us. I have been wanting to do this for so long!!!!
Thank you!
Looks delicious, I'm giving it a shot. Have you ever tried adding herbs or maybe garlic?
Huh
You can add epazote and even fresh jalapeño.
Now what is the best use for the whey?
Use it in a protein shake!
I'm going to try this in Philippines using caribou milk and calamansi juice
Hi 😊
is that 190 degrees celcius or fahrenheit?
Making cheese is culinary Magic!
(Yes,it's simple, but the results are amazing)
Thanks
Can you use raw goats milk? I raise dairy goats and would love to use it in other ways aside from drinking and soap. I know there’s other uses, but I’m mainly focused on the food aspect
Fantastic
What do you do with all the leftover whey?
I appreciate your videos and body of work so much! I'm wondering what can be done with the remaining whey. Hate to waste it.
I followed your advice tiday and added buttermilk and let it rest for four hours, but then as soon as I turned the heat on the milk separated seriously. I never brought it up to 190 but around 130 I added the lemon because I did want the flavour that came from it. The cheese is very good but maybe I should just follow your example and skip the rest period, or consider that I have created a new recipe?
Rick I live in Mexico yes I can easily buy queso fresca but I like to play with my food. However, butter milk isn’t available as far as I can tell. Is it necessary?
I too live in Mx, this is how I've made my cheese but I use no buttermilk, turns out great.
Yo vivo en Mx, así es como hice mi queso pero no uso suero de leche, resulta genial. 🙏
Could add crema, too. Its about adding flavor/bacteria. Could try yogurt or sour cream, but I never have: unsure on the flavor. Can obviously be left out, as mentioned.
Thank you for your video for sure I will try and one question what do you do with the leftover liquid?
To make sure I don’t over salt the cheese, did you use Diamond kosher salt?
Do you have a recipe for Queso Oaxaca? It's supposedly super easy also
The milk started to curdle at only about 80 degrees, I'm assuming the buttermilk was acidic enough to cause it to separate. What should I have done in this instance?
Wait, where do you find gallons? I can only find 1/2 gallons up here in Lake County, Illinois?
What happens if you put the salt before the lemon?
Nice, thanks!
Thanks for sharing you recipe with us, do you dump the whey that's left in the pot or do you have any use for it? Thanks
Thx chef
Fantastic video as always. How long will it keep in refrigerator?
We've used Kalona products for several years now. Interestingly, my son, who is lactose intolerant, can drink their milk.
Normally cheese requires non-homogenized non-pasturized milk. Is this true for the milk AND the buttermilk?
At the risk of being ridiculed i have to ask due to my kid's diet. Can this be done with any non dairy milk? Coconut? Almond? Any advice is appreciated.
You'd need to chase down how acid-based fresh cheeses are made with those. Any commercial vegan milk is an amalgam of various food sciencey ingredients, the protein and fat isn't going to set the same way as a dairy milk because of the emulsifiers etc.
Can’t wait to make this. Just gotta go get some expensive af milk somewhere
wow rb you da best!
Ive seen people use vinegar instead of lemon or sour salt.
Trying your recipe right now. I'm going to try it with buttermilk. It's fermenting right now. In 4 hours I'll make some queso fresco. I did try another recipe. I think I drained it too much. It was very crumbly.
It’s important to use a non-pasteurized Milk…otherwise the cheese does not curdle as well.
Some cooks use white vinegar in place of citrus juice. Will vinegar affect the amount of salt you add?
Wouldn't think so. Vinegar or citrus juice or citric acid is all for the acid content. Unless you're using a seasoned white vinegar it would not change the need for salt.
Nice work
I make ricotta at the restaurant I work at..what's the difference between ricotta cheese and this Mexican cheese you just made? Simply how hard it's pressed??
Salt
the two ways you can f this up is burning the milk solids on the bottom, or oversalting
Press it for a few hours its basically a paneer
Can one use lactose-free milk for this?
James Hollingshead, are you heating it like Rick?
you always think we are going to click off 😂
Ahh I don’t no Rick🫤😬 it looks kinda like Parmesan cheese 🧀 little to dry for Mexican cheese
Paneer!!!
I keep grinning in a silly way watching this channel. It could (and should) become the colloquial go-to source for inspiration/reference when making Mexican cuisine in general. Mexican culture is mired with an amount of pridefulness (and rightfully so) which might be a detriment, short term, in the visibility of this channel (everyone knows grandmas recipe is the best and they use that as an excuse not to explore their own cooking journey more) but as time moves on surely someone who has taken such care to facilitate this information will prosper and the viewers will prosper. I will say I am stuck in my ways and judge a tad bit on the "waste" of certain ingredients. My thing is use everything. Regardless of what may come of that decision. But that's my own perspective and I fully acknowledge from a sophisticated culinary perspective that when you're making things right, maybe you can throw away the cilantro stems, trim fat and toss it etc. My prediction is that this channel will bubble then burst, I would 100% invest in it. The quality of information/feel of the presentation/auditory effects is just there.
Kalona makes the best milk and cottage cheese. I have tasted no cottage cheese like it. Everything else tates yacky
Comment
🦊
I never heard anyone n Mexico using lime or lemon instead of rennet, it looks more like the Indian cheese, not even close to the real thing.
I live in Mx and we use lime juice???
@@K1k05 I doubt it
Click off for making cheese??🙃
That IS NOT cheese. 'Cheese' is made 'curdling' the milk with 'rennet' then draining the whey, you 'soured' the milk with 'vinegar'. Different enzymatic properties = different products.