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You are here: Home » Recipes » Basic Recipes

Fresh Mexican Cheese

Published: Jun 13, 2009 · Updated: Aug 11, 2019 by Mely Martínez

JUMP TO RECIPE

Some people will call this “ranchero style cheese” because this type of cheeses are more common to be found at the markets being sold by people that come to sell them from the nearby ranches or farms. What you will find at the city supermarkets will be the ones produced in massive quantities by large cheese factories, but lack the flavor and sometimes organic characteristics of these cheeses that will vary on taste and shapes depending on the regions of México.

Fresh Mexican Cheese

How to Make Fresh Mexican Cheese | Mexican Recipes

The Spaniards introduced cows, sheep, and goats to the Mexican culture, and soon after, they started making cheese, but the arrival of Germans, French and Swiss immigrants gave the process of making cheese in Mexico a different twist. Like the Aged cheese “(Queso Añejo)”, Manchego cheese (melting cheese) and the Mennonite Cheese from the Mexican state of Chihuahua, similar to Muenster cheese in the United States.

All these cheeses have a close and tasteful resemblance of the European-made cheeses from which we inherited them more than 300 years ago. Of course, there is the famous Queso Oaxaca, also known as the Mexican Fresh Mozzarella. But one of my favorites is aged and crumbling cheese from Tabasco and Chiapas in a brick-like a shape-preserved with a cover of wax. This cheese has a creamy-crumble texture ideal for empanadas and enchiladas.

There is a lot of history behind our cheese to tell in just one post, my hope is that you enjoy just a little bit of it as much as I do.
Now to the recipe.

How to make Fresh Mexican Cheese

JUMP TO FULL INSTRUCTIONS

How to Make Fresh Mexican Cheese | Quick and Easy

DIRECTIONS:

  • Heat the milk to about 110F, if you do not have a candy thermometer you can test the milk by placing a small drop in your hand, the milk is ready when you can barely stand the heat of it. Please do not burn yourself. Be cautious. (Please check the ingredients list below)

Fresh Mexican Cheese | Really deliciousFresh Mexican Cheese | Mexican RecipesFresh Mexican Cheese | instructions step by step

  • While the milk is heating, dissolve the rennet tablet with the 2 tablespoons of water.
Fresh Mexican Cheese | Easier Than You Think
  • Once the milk is at the temperature needed add the rennet stir thoroughly for about 5 seconds and let the mixture rest for about 1 hour or less depending on the type of rennet used. The curds will start to form. It could form a solid mass that won’t stick to your fingers and will be separated from the way.
Fresh Mexican Cheese | I hope you enjoy this delicious recipe
  • Used a knife to cut the curds into small pieces.
Fresh Mexican Cheese | Cook all your favorite dishes
  • Place the curds in a cheesecloth over a large bowl or container to catch the drips. Take the 4 corners of the cheesecloth and form a bag with it.
Fresh Mexican Cheese | Learn step by step how to make recipe today
  • Put some pressure in the cheesecloth to drain as much liquid as possible. Open the bag add the salt. Stir the curds with your hands or if you prefer to place it in your food processor to form a fine and crumbly mixture.
Fresh Mexican Cheese | Learn how to do make it today.

Optional: At this time you could add finely chopped Epazote Herb leaves, jalapeño pepper or Red Bell pepper to give the cheese a different flavor.

  • Place it back in the cheesecloth and hang until the cheese is firm and slightly drained like in the picture. About 1 and ½ hour. Unwrap and let it rest for one more hour. Refrigerate it after this time.
Fresh Mexican Cheese | easy and with excellent results
  • You can also place the curds into round molds and leave them to drain. Leave them at the same time as above and turn over when completely drained. Here they are draining in the top of the broiling tray. That is the only thing that came to my mind where they could drain without making a mess.
Fresh Mexican Cheese | step by step instructions with photos of the process.

“Homemade ricotta over homemade bread”

  • With the leftover whey, you could make “Requeson”, ricotta cheese. Just heat the drained whey over a low heat and let it simmer until a new set of firm curds forms and drain using the cheesecloth.

Fresh Mexican Cheese | Authentic Mexican Recipes

Mexican Cheese

Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!

Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!

More recipes:
Sopa Seca de Fideo, Mexican Noodles
Basic Michelada Cocktail Recipe

📖 Recipe

Fresh Mexican Cheese

Mely Martínez
Fresh Mexican Cheese. This cheese has a creamy-crumble texture ideal for empanadas and enchiladas. There is a lot of history behind our cheese to tell in just one post, my hope is that you enjoy just a little bit of it as much as I do.
4.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Resting Time 2 hrs 30 mins
Total Time 3 hrs 5 mins
Course Basic Recipes
Cuisine Mexican
Servings 1 pound cheese
Calories 2309 kcal

Ingredients
  

  • 1 gallon of raw milk * I often used milk from the store and it works fine
  • 1 rennet tablet **
  • 2 tablespoons of water
  • Salt to taste

Instructions
 

  • Heat the milk to about 110F , if you do not have a candy thermometer you can test the milk by placing a small drop in your hand, the milk is ready when you can barely stand the heat of it. Please do not burn yourself. Be cautious.
  • While the milk is heating, dissolve the rennet tablet with the 2 tablespoon of water.
  • Once the milk is at the temperature needed add the rennet stir thoroughly for about 5 seconds and let the mixture rest for about 1 hour or less depending of the type of rennet used. The curds will start to form. It could form a solid mass that won’t stick to your fingers and will be separated from the whey. Used a knife to cut the curds in small pieces.
  • Place the curds in a cheese cloth over a large bowl or container to catch the drips. Take the 4 corners of the cheese cloth and form a bag with it.
  • Put some pressure in the cheese cloth to drain as much liquid as possible. Open the bag add the salt. Stir the curds with your hands or if you prefer place it in your food processor to form a fine and crumbly mixture.
  • Optional: At this time you could add finely chopped Epazote Herb leaves, jalapeño pepper or Red Bell pepper to give the cheese a different flavor.
  • Place it back in the cheese cloth and hang until the cheese if firm and slightly drained like in the picture. About 1 and ½ hour. Unwrap and let it rest for one more hour. Refrigerate it after this time.
  • You can also place the curds into round molds and leave them to drain. Leave them for the same time as above and turn over when completely drained. Here they are draining in top of the broiling tray. That is the only thing that came to my mind where they could drain without making a mess.
  • With the leftover whey, you could make “Requeson” , ricotta cheese. Just heat the drained whey over a low heat and let it simmer until a new set of firm curds forms and drain using the cheese cloth.

Notes

• * I have used milk from the supermarket and it works fine.
• ** These tablets are usually sold at Hispanic Stores. And the price range is 50 cents each. Or you could buy liquid rennet online and use it according to the manufacture instructions. If you don’t find the rennet, I had also made cheese using 2 tablespoons of white vinegar or lime juice when rennet is not available. So no excuse, you can make it.

Nutrition

Serving: 1gCalories: 2309kcalCarbohydrates: 182gProtein: 119gFat: 123gSaturated Fat: 71gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 379mgSodium: 1862mgPotassium: 4997mgSugar: 191gVitamin A: 6132IUCalcium: 4279mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Chanel Pugh

    January 16, 2023 at 4:14 pm

    5 stars
    What kind of cheese is this?

    Reply
    • Mely Martínez

      January 18, 2023 at 3:36 pm

      Hello Chanel.
      It is a little similar to Farmer cheese in the USA. Softer and less salty than feta cheese. We call it Queso Fresco or Queso de rancho.

      Reply
  2. Camilla

    October 04, 2022 at 10:41 am

    I followed the instructions exactly. It has been 2 hours and I have no curds. Can I salvage this? I checked the date on my rennet tablet (junket). My milk was grocery store milk (one gallon of whole).

    Reply
    • Mely Martínez

      October 04, 2022 at 4:46 pm

      Hello Camilla,
      You can add 2 tablespoon of white vinegar. However, I have tried the store bough milk and it works. It does make a little less cheese.

      Reply
  3. Sophia

    January 24, 2022 at 1:07 am

    Will pasteurized milk work in this recipe?

    Reply
    • Mely Martínez

      January 25, 2022 at 1:23 pm

      Hello Sophia,
      Yes, but it will render a smaller amount of cheese.

      Reply
  4. Kate

    October 29, 2021 at 1:01 am

    5 stars
    Do you bake molletes? Do you have a recipe? My grandmother made them with anise and cinnamon sugar topping. I still make them every year.

    Reply
    • Mely Martínez

      October 29, 2021 at 11:52 am

      Hello Kate,
      Do you mean the sweet bread or the sliced bread toasted and topped with butter and sprinkled with sugar?
      I have the last ones here in the blog.
      https://www.mexicoinmykitchen.com/sweet-molletes-recipe/

      Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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