Queso Fresco - Mexican fresh cheese - Gluten free

Ingredients:

1. Whole milk - 1 gallon
2. Plain vinegar-1/2 cup
3. Salt - 1 tsp
4. Few ice cubes
5. Cheesecloth

Method:

1. Boil the milk in a pan.Turn off the heat once it boils.
2. Add vinegar to the milk while stirring it slowly. The milk will curdle.
3. Add few ice cubes to bring the temperature down and stop the cooking process.
4. Let the curdled milk cool a bit.
5. Add salt .
6. Now put the cheese cloth on the colander and sift the cheese  in the cheese cloth.
7. Tightly tie the cheese cloth  and  run water on the cheese cloth so that excessive tartness of vinegar goes away. Apply pressure using some weight so that extra water is squeezed out.
8. Let it rest for atleast 1 hour.
9. Take out the cheese block from cheese cloth .
10. Put the cheese block in the zip lock bag and store in refrigerator.
11. Queso Fresco  is ready to use throughout the week.
12. Before use you may crumble queso  with fingers.

Note : Indian paneer and Queso Fresco are both same recipes. The only difference is salt. We do not put salt in Indian paneer. So if you want to substitute queso fresco for paneer in Indian recipes, you may do so . You just need to take care of the salt measurements in the recipe because queso fresco already has salt. Both these cheese do not melt, however, they can be fried.

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