RecipeMuncher

Hola! Ready to forge Mexican style? This simple one-day cheese is fresh and tangy and mild and perfect for crumbling over your favourite Mexican dishes. All you need is a gallon of whole milk, 2 cups of buttermilk and some citric acid (or, if you can’t find it, lime juice). Best eaten in the first 48 hours, queso fresco would also be lovely cubed and tossed in a salad. ¡Buen apetito! Queso Frescofrom Fiesta at Rick’s by Rick Baylessmakes ~1 lb. 1 gallon whole milk (the richer the (...)