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While most queso fresco in Mexico is set with rennet (a process that requires a bit of mastery), you can quickly and easily make an acid-set fresh cheese that is virtually indistinguishable in most recipes from the more difficult, time-consuming version. But is making your own fresh cheese worth it when every Mexican grocery and most well-stocked supermarkets have some kind of queso fresco for sale? I’d say “Yes!” But only if you can find milk that is tastier than your average bulk offerings (we use Kalona organic at our restaurants-grass fed cows, low-temperature pasteurized, non-homogenized, local), and if you like tackling things others would probably never think of. Plus, your queso fresco will always taste fresher than what you can buy, and freshness (as the word fresco implies) is what this cheese is all about.
What you’re making here is similar to a whole-milk ricotta, though we’re going to press it more firmly so that it can be easily crumbled. Pressed a little less and drizzled with honey, this fresh cheese makes an amazing dessert served with fresh fruit.
To tackle this project, you’ll need an accurate thermometer that registers down to 75 degrees.