Queso Fresco (Fresh Cheese)

Serves 4-6 as an appetiser
by Tenina Holder


There are some things that just make you feel good. Making fresh cheese is one of those things for me. It is magical to see the curds and whey do their thing. Then to eat the delicious, creamy result, with tons of flavour thrown at it, truly the way I like to eat. Fresh, simple, home made and completely delicious. Go give it a whirl. (Not too much of a whirl, but a whirl, none the less!) Good luck.

(Oh and make sure you premake yourself a batch of the Nutty Seeded Crackers to go with it...you can thank me later!)


  • 1.5-2 Litre whole fat milk
  • 200 g cream
  • 3 x 20 g fresh lemon juice
  • Pinch Pink Salt Flakes pink salt flakes plus some more for serving BUY
  • To Serve;
  • Truffle oil Truffle oil to serve BUY
  • Finely grated zest 1-2 lemons
  • Chilli flakes
  • Freshly chopped herbs of choice
  • Crackers of choice Nutty Seeded Crackers



Place milk, cream and a pinch of salt into TM bowl and cook 13 min/100°C/speed 2.


Cook 13 min/50°C/speed 2.


Add 20g lemon juice and stir 3 sec/speed 2. Repeat twice with remaining lemon juice.


Allow mixture to stand in TM bowl for about 30 minutes.


Line a sieve with a quadruple layer of cheesecloth and place it over a large bowl.


Pour mixture out into sieve and drain off the whey. Squeeze the cheese solids gently to remove excess whey. Reserve whey for other uses.


Wrap the cheese tightly into a ball and allow it to hang to drain over a sink for an hour or so.


Serve with any or all accompaniments as listed.

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