Homemade Fresh Cheese

Homemade Fresh Cheese

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"This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese."
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1 h 45 m servings 98 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
  2. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
  3. After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.


  1. 44 Ratings

Most helpful positive review

Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait...

Most helpful critical review

we tried this according to the recipe. it did not work. after we determined that it was essentially a waste, we decided to experiment to see if we could get it to turn out. after adding a lot ...

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Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait...

I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't pu...

Thank you, Thank you, Thank you!! I live in Korea and am not able to get cottage cheese here. This was sooo easy and yummy. I plan to use it in lasagna tomorrow. I do not have a thermometer ...

A cheese lover at heart, I was so excited when I saw this recipe. Unfortunately, we don't have any cheesecloth, but I found that an old, clean pair of pantyhose does the trick just as well. It...

Super easy. I added fresh cracked black pepper, ground sea salt, fresh chives and minced garlic. Spread on crackers. So delicious!

I used this same recipe and really like it as an introduction to cheese-making. After I drained it I added a little kosher salt and some minced garlic. My 15-month old really loves it! She does ...

This was a great recipes for using a bunch of organic milk that I got on sale. We used the cheese in lasagna. It even froze well!

I love this recipe! I squeezed the chesse cloth some and let it drain about an hour longer so that it formed a ball. We have used this recipe several times in the couple of months and will conti...

This was really fun! I wasn't crazy about the Cider taste after, but I think with white vin. it will be great. It all got eaten fast though.!

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