Serves 4 Prep Time 1 hours   Cook Time 30 minutes   Rated:


With virtually the same process as Queso Fresco, bar the pressing of the curd, this recipe will have you just whipping it up again and again. It is completely amazing. I love it. Then add it to the Korma recipe that we have floating around on here somewhere. Your children's children will be thanking me! Best to give yourself a day for the curd to compress and be very very gentle with it once you have a solid piece. You cheesemaker you!!

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  • 2 Litres whole milk, cold
  • 200 Grams cream
  • 1 Tablespoon Pink Salt Flakes pink salt flakes BUY
  • 3 x 20g pure lemon juice



Place milk, cream and salt into Thermomix bowl and cook 13 min/100ºC/speed 2.


Cook 13 min/50ºC/speed 2.


Add 20g lemon juice and stir 3 sec/speed 2.


Repeat twice with remaining lemon juice.


Allow mixture to stand in Thermomix bowl approximately 30 minutes.


Line a sieve with a quadruple layer of cheesecloth.


Pour mixture out, reserving whey for other uses.


Wrap cheese tightly in a ball and squeeze out excess whey.


Press into a rectangle and put a weight on top of it to squeeze out further liquid.


Allow to age 'gracefully' in the fridge up to 24 hours. Cut into squares for use in recipes as directed.

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