Quesco Fresco

  • 2 Quarts-Whole Milk
  • 1 Tablespoons-Kosher Salt
  • ¼ Cup-Lemon Juice-fresh squeeze


  1. Add milk/salt to a pot and bring a boil, stirring to keep from boiling over.
  2. Remove from heat, gently stir in lemon juice, the way will start to separate from the curds.
  3. Stir for a minute or two.
  4. Place 2 layers of cheese cloth in a fine sieve, set over a bowl and pour in to strain.
  5. Place in refrigerator and allow to chill until spreadable, about 20 minutes or up to 8 hours.
  6. The longer the cheese is strained the thicker it will be, lasts up to 3 days cover in refrigerator.
  7. Makes about 3 cups.