Colombian Quesito Fresco

Ingredients

• 4 L whole milk (high fat content)
• 7 tbsp white vinegar
• 3 tbsp salt (adjust to taste)

Steps

1. 1

   Pour the 4 liters of whole milk into a large pot, making sure it has enough space as milk tends to rise when it boils.

2. 2

   Heat the milk over high heat until it reaches a boiling point.

3. 3

   While the milk is heating, measure 7 tbsp of white vinegar into a small container and set it aside.

4. 4

   Once the milk is boiling, turn off the stove and remove the pot from the heat immediately.

5. 5

   Add the reserved white vinegar to the hot milk and stir gently; you will notice the milk begins to curdle and separate into curds and whey instantly.

6. 6

   Let the mixture rest for about 10 minutes so that the curds can settle.

7. 7

   Strain the mixture using a fine-mesh strainer or, preferably, cheesecloth for a better result and to separate all the curds from the whey.

8. 8

   Once all the curd clumps are collected, add the 3 tbsp of salt (or to taste) and mix well.

9. 9

   Remove the excess liquid by squeezing and draining the cheesecloth directly; the firmness of the cheese will depend on how much liquid you extract.

10. 10

    Place the cheese mass into glass molds, pressing down to compact it.

11. 11

    Refrigerate the molds for a couple of hours or until the next day for the cheese to finish setting.

Notes

Although the video mentions that the whey can be discarded, comments suggest saving it to make bread, pancakes, or arepas, as it has many nutritional properties. Be careful not to burn the bottom of the pot when heating the milk on high heat.

Nutrition per serving

• cheese
• colombian
• dairy
• homemade
• breakfast
• vegetarian
• gluten-free