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How to Make Queso Blanco - Recipe
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5 from 10 votes

Queso Fresco Recipe (Queso Blanco)

Try this homemade queso fresco recipe to make crumbly, fresh “white cheese” at home with milk and a coagulating agent like vinegar, lemon or lime juice.
Prep Time10 mins
Cook Time1 hr
Resting Time2 hrs
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: cheese, queso, recipe, video
Servings: 30
Calories: 77kcal


  • 1 gallon milk
  • ¼ cup vinegar lemon juice or lime juice
  • Salt to taste


  • Heat the milk slowly in a large pot to 185-190 degrees F.
  • Turn off the heat and stir in your acid – vinegar, lemon juice or lime juice – a spoonful at a time, stirring, until curds form and separate from the yellowish whey. Let it sit for 10-20 minutes.
  • Set a colander lined with cheesecloth over a bowl and strain the curds from the whey. Discard the whey or keep it for other uses.
  • Add salt at this stage, if desired, and stir.
  • Stir the curds up a bit and let it drain for 10-20 minutes.
  • For firmer cheese, wrap up the ends of the cheesecloth and continue to drain an hour or so. For dense cheese, place a weight over the top of the wrapped cheese (or cheese that has been placed in a cheese mold) that will press it for several hours, until it is packed.



Queso blanco will keep for about a week in the refrigerator, though it is best when used immediately.


Calories: 77kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 166mg | Sugar: 6g | Vitamin A: 205IU | Calcium: 143mg