How to make Queso Fresco

This cheese, Queso Fresco, stems from Spain and Latin American roots. Translated it means Fresh Cheese. This cheese shouldn't be confused with Queso Blanco, which is essentially Ricotta Salata. Queso Fresco uses rennet, whereas Queso Blanco only uses lemon juice to coagulate the milk.
It is a quick farmhouse cheese that can be made a variety of ways. It involves a little bit of mesophilic culture, a little liquid rennet, and some salt. Not too much to making it really, but well worth the effort.
Links
For the recipe: www.littlegreencheese.com/2015...
For the kit; www.littlegreenworkshops.com.a...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Little Green Cheese Podcast, visit www.littlegreencheese.com/pod...
Follow on Facebook;
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/ littlegreenworkshops

[@bri.a2k]

queso fresco wrapped in a fresh hot homemade corn tortilla is literally the best thing ever. I often eat just queso fresco, refried beans, and tortillas as a meal. sooo good

[@cristianrivas5193]

Basically a central american breakfast lol

[@AlexLococo]

Ayo, gurl, u liek music?

[@robertosuruy2497]

That Girl Who Likes Music oo

[@jilbertogutierrez2621]

That Girl Who Likes Music With a cold kawamas and fresh jalapenio

[@enyn.cobian3844]

My whole life lol

[@AlphaMinx44]

I followed Gavin's recipe to the tee, and this morning I cut my queso fresco and we all tried it. Simply stunning, thank you so much for all your videos Gavin. It's simple also to shop with him online at his store, fantastic he is also in Melbourne. Thank you so much.

[@JoseSanchez-yy4sk]

this might sound weird to some but i used to fry the fresh squeaky cheese. no breading just pan fried cheese. so good.

[@eyeswideshut2800]

Yep sounds weird but good.

[@rangerdoc1029]

Not weird at all. This is really close to Juusto or Halloumi cheese which is pan fried & delicious.

[@GrandpaCanCook]

I love this on top of refried beans. I live in Australia so you don't find it used much down here. I think I will be making this soon. So thank you for the video.

[@finn3726]

its nice seeing the difference between your old videos and now, you seem more confident and upbeats in your more recent videos, but your passion for cheese has never wavered!

[@itsyoboyskinnypenis7898]

I find the videos relaxing and informative. thx

[@rowdeo8968]

I had a wonderful goat named Annie whom I milked. It takes one goat only for a family to accumulate enough to make cheeses and lots of work. Your videos and tutorials are wonderful except it hurts to see whey down the drain but understandably, we cannot process everything. I understand in some country in Netherlands, something is added to the whey, it is bottled and sold. I made bread with the whey which has high protein value. I now have time to make cheese, and I make tons of Greek yogurt using both cultures from yogurt and sour cream omg thick and wonderful used in cheesecakes, all Greek cooking which is mostly what I make, used in bread making, dough, even marinading meats. My spoon stands up in the middle of the mason jar it is so thick no straining. Unfortunately, I no longer have the farmette, sheep, goats gone and we had to move to a more college friendly area to educate eight children. Now that that is over, I am free to pursue my love of creating undisturbed I hope LOL I just tried this cheese from supermarket, not that easily available and liked it so I think I will try making it. It is very nice cheese. Again, thanks. no need to respond

[@MrJcasilva]

+Martha Nelson As he said at 7:55 of the video, that whey is warmed and put some vinegar to make ricotta; In Brazil, people use to feed pigs, or even make ricotta.

[@shobhananagarkatti1370]

I too was painted to see all the whey wasted. Had posted a question thus, no answer. Lol

[@shobhananagarkatti1370]

@Ed Kelly pretty literal attempt at quoting. As per modern science, Pigs like monkeys are just a couple of genes different. Think what a dice your soul drew before birth

[@shobhananagarkatti1370]

@Ed Kelly slow claps for the brilliance in finding the typo error. Plz read as pained, will not correct original. What's the fun left for snarkers?

[@shobhananagarkatti1370]

Are you unclear about your lineage? Maybe you can choose between Jackass and dunce; or both. The comma was rightly placed- o wee brained. You should carry forward your argument with the auto typer - should keep you occupied

[@cherylbenson9356]

I love your videos Gavin as they explain the steps so well. I am in Queensland and now starting my first cheese thanks to your inspiration.

[@marcos.marques]

Gavin, I love your videos. They are really instructional and helpful. 👏🏽👏🏽👏🏽

[@jenb2222]

Many thanks Gavin for these videos which make it all seem so easy and straightforward.

[@GavinWebber]

Jenny Butler Thanks Jenny!

[@gusanejo]

Really popular in Spain. Good job and thanks for sharing this recipe!

[@ricardocalderon9823]

bro: Aye bro what you doing this weekend wanna hang out Me: nah cant bro its my niece's birthday bro: oh alright bro later me: *goes home and makes cheese with Gavin Webber*

[@perlitabonita1]

Gameboy Cardo 😹😭😹😹

[@eyeswideshut2800]

Lol

[@ernests5689]

I am making this on the weekend

[@robertlombardo8437]

Aww, you made cheese for your niece's birthday. That's so sweet. /wholesome

[@calditos333]

Thanks for a great video. you brought back memories of my grandpa making queso fresco when I was little ! I'm gonna try your recipe.

[@jamesjanson9104]

Used this video to make my very first cheese. For my first ever batch, it came out really well. Will definitely have to make more cheese.

[@danieldavid9194]

Hello Gavin, My last cheese project was Queso Fresco. As an experiment, I vacum sealed it and dated it. I turned and checked weekly and waited until it was 3 months old. It turned out very well, I didn't have an moisture leakage and the flavor was fine. I think the next time, I will try some herbs to add additional flavor. Blessings from Thailand Dan

[@Katrinacification]

Glad to see you making cheese again. It's why I subscribed to your channel. You make it look so easy I almost believe i could do it too.

[@GavinWebber]

Katrina Clarke Thanks Katrina. It's great to get some feedback. And you know what? YOU can make it your self!

[@GavinWebber]

Katrina Clarke Oh, and I have been making cheese, just not anything new. I make Mozzarella and Ricotta twice a month and the odd Caerphilly and Romano when I get low. Just thought it was high time to make some new ones and share it with you all!

[@TritonNEWS]

Thank you my friend, you are the best!

[@patrickfireice098]

Made my first queso fresco this weekend using this recipe. I was a little scared as most of my mesophilic cheeses have turned out bitter. It was lovely! Mild and smooth, made great nachos. Doesn't melt, but tasted great!

[@martasuarez8162]

Very nice video. Thank you for sharing

[@searching4quiet]

New subbie!!!! I love your cheese making skills xo

[@nancyalmodovar2181]

Because you used rennet this is queso blanco. Queso fresco is crumbly while this you can fry and get gooey. But I am grateful for the recipe as most mix the two. Also, fresco is made from acid, vinegar or lemon juice.

[@derrickenbuenosaires]

Now I understand why in South America this cheese is mostly consumed and marketed instead of other cheeses. Its quick to make and very few added ingredients making it cheaper for the public. Here in Buenos Aires it's a very common cheese. People love it on their pizzas, pies and whatever other dishes. Cheese is very expensive here. Fresh mozzarella especially and rare to find. My favorite with pizza :(

[@allways28]

I like the bit in your vids when the rennet goes in

[@mid-lifecrisis3622]

Hi, love your vids, just made this cheese for the first time, the entire family loves it.

[@GavinWebber]

Thanks, Victor. It's my go-to fresh cheese.

[@mizv4043]

this looks delicious

[@chriswest7639]

love your videos. cheese and wine night at your home must be amazing.

[@alfredode6142]

gracias compadre!

[@jmetaljon]

Another fantastic video Gavin! I might have to stick to your older videos as here you're using the smaller mould like the one I have. Can't wait to try making queso fresco this afternoon!

[@GavinWebber]

Glad you like them!

[@jmetaljon]

@@GavinWebber I certainly do - this recipe worked out really well! Thanks again

[@davidcaruso9123]

Good looking queso!

[@hafizahmad3745]

Hi Gavin, I just done my first cheese which is Queso Fresco. I used raw fresh milk, tablet rennet and Meso Aroma B cultures. I think i did right until the pressing part. Before i left for 6 hours, it smells okay. But after 6 hours, it smells little bit sour. I taste it and also little bit sour but didnt suffer diarrhe so i keep eating it until finished. Does it to smell/taste like that? thanks

[@markwakelin9434]

Just made this and flavoured it with Sichuan peppercorns. Delicious!

[@chadmulhollan7231]

Hey Gavin, at what point would you add other flavorings such as dried peppers or herbs to this cheese. Would I be correct in my assumption that any herbs would be added at the pressing stage?

[@carlostimon1]

Hej Gavin! Thanks again for the video! I have a question.... I have powder rennet and flakes of calcium chloride, how much of each should I dilute for 4 ltrs of fresh milk? Thanks for your reply!

[@famillebussieres-mainville4831]

Great instructional video Gavin! I just got my first cheese making kit for my birthday but it's a local company here in Montreal, Canada. Is Queso Fresco the same as Queso Blanco!

[@rosieschooley737]

How do know how many pounds of pressure you are using when pressing your cheese? Are there markings on the press?

[@ehguacho2008]

oi mate, could you please make a video of the rennet, calcium, cultures and some others ingredients you use to make your cheeses? that would be so nice! (:

[@hashfibudiawan5736]

Hi Gavin, i want to ask if by pasteurized milk, do u mean HTST milk? Bcos i tried using HTST milk with calcium chloride but the curd just wouldnt coagulate properly. Love ur videos. Keep it up :)

[@michellecollie774]

when I go to the mexican markets, the quesco fresco is very shiny and still has some water on the bottom of the container its sold in. would it be better to go down in pounds or cut the pressing time, so its not so dry.

[@shinestarlk5436]

Where did you buy the cuajo pastilla. Sorry I don't know how to spell it in English lenguage.

[@OutDoorsMan1342]

Hey gav So what does the culture actually do for this cheese if it doesnt change the acidity?

[@njobbjo]

How can we keep the target temperature in the stage of stirring ? i find that hard .!

[@norahyde9097]

I'm making this as I watch right this moment!

[@tofty21]

I’m going to give it a go this afternoon

[@andreujuanc]

Can you make a comparison of this cheese with, and without added calcium? Cheers

[@angryangel6t9]

Question: When you speak of un-chlorinated water. Would natural spring water like Evian or other bottled water work? Not Dasanni or other bottled Tap water obviously, but true natural spring water.

[@judithegli1345]

I was wondering the same thing. I asked a friend who dabbles in cheese making and she said she uses cold kettle water.

[@itex136]

I have never had Queso Fresco ever is it like haloumi kinda ? since it wont melt and have bit squeek on the teeth ?

[@Mintstar_Oceanpop]

We've been trying to make quesco fresco for a month now with raw milk using this recipe and some others. Fsr we have not achieved any curd formation. We've even purchased different rennents just in case our batch was bad. I honestly have no idea what's happening, but would appreciate if anyone has any suggestions as to what we're doing wrong.

[@caseysmith1718]

Is your double boiler just a pot sitting on top of a smaller pot? When we need to let the cheese/curds set for an amount of time, do you turn the heat off completely when its covered, or keep it very low to try to maintain temperature? I also have a temperature controller which I can plug into a crockpot, which will turn the crockpot on and off depending on the temperature you have the controller set at. Do you think this would work for making cheese? Thanks, and greetings from Ohio!

[@GavinWebber]

Yes, just a pot on the bottom with an inch of water in it to create steam. With the larger pot on top it makes a great way to slowly heat the milk. Once the target temp is reached, you can turn off the heat and it is maintained for a few hours from the steam/hot water. Your temp controller may work. Test it with water first and a thermometer.

[@benjamindejonge3624]

Thanks for sharing,Normally we make this in Spain with raw milk eat a bit and the rest we put in olive oil as conservative forever, my favourite is one year old

[@chuckmikey001]

The whey i have seen people remove the whey from the curds is to put everything into the cheesecloth, and then use a handle to twist the cheesecloth to squeeze out all of the whey, is there a reason you don't do that?

[@CeToxihuitl]

ever heard of panela or chihuahua cheeses?

[@noracuberos8519]

Hello Mr Webber, thank you for your wonderful videos, I’m learning a lot! I have a question 🙋🏻‍♀️ could I use mesophilic and thermophilic starter culture (MA 4002) to prepare this cheese?

[@GavinWebber]

Yes you can! As it is a fresh cheese, it really won't matter much

[@ArrogantBaSStard]

How is it possible to cut the curds if you do not have a curd harp?

[@jhayneartoflife6830]

Beauty!

[@unagi144]

I don't like to eat cheese except of Mozzarella but I find it absolutely amazing how it's made :)

You should try and make Tetilla Cheese or Arzúa Cheese. I don't know which ferments they use but it's kinda similar to Queso Fresco when unmatured and my mother's family lives on making them but since it's a regional dish they just buy the "cuajo" and I don't really know what specific ferments are those. I remember the big presses for the cheese and your video reminded me so much of that feeling on the "quesería", that milky smell... :)

[@hbsoc200]

Mr. Gavin I am very impressed with your skills in making different type of cheeses. I am just wondering if you own a farm full of goat, sheep and cattle? If not where do buy your milk to make cheese?

[@GavinWebber]

+Ruben Rodriguez No, just a home cheese maker living in the suburbs. I source the best milk I can that is organic and unhomogenised. It makes the best cheese I can afford.

[@joseastete7151]

Gavin, can you age fresh Cheese, instead of putting salt before pressing can you instead put it in a bath of brine for so many hours, thanks, Joe from Canada

[@slaggerthord31]

I really want to make my own cheese now

[@emdeejay7432]

Question Gavin. I'm in America, and 4 liters equals out to to like 1.056789 gallons. Do you think one gallon would be okay or do I need an extra splash of milk in there? Also the milk I'll be using will be full cream top, pasteurized, but non-homogenized milk. Do you think I'll need to add the calcium chloride? Or should I just get raw milk? I would very much appreciate and value your opinion on this. I'm going to be making my first ever batch of cheese this week and I'm going to be doing queso fresco since it's a favorite around here.

[@GavinWebber]

1 gall is fine. Yes, still add Calcium Chloride as the milk has been heat treated.

[@mariannedal9068]

Hi Gavin. I am from Denmark, an have see many of your videos. always easy to follow. I made Queso fresco, exactly as you descibe. By trying the nest day my Queso is nice to look at and cuts well, but is squiki wenn thewing it Why Berst regards Marianne

[@GavinWebber]

Great job!

Graciasssss por colocar los subtítulos en español graciassssss

[@kd5tmu]

What size basket do you use?

[@roubiroubi6218]

How much yogurt to use if i do not have mesolphillic culture

[@squat224]

possibly a dumb question, but can you use any mesophilic culture? or does it have to be the m030, as that's (as far as I can tell) a Sacco thing. would m100 work? or a c101? If it wasn't obvious I'm very new to making cheese, just don't want to mess up, or spend more money than I really need to (sacco 030 is ~15$ for the same amount as the others I listed, which cost around 8)

[@GavinWebber]

+Squat251 Gaming Any aromatic meso will do for this fresh cheese.

[@squat224]

Another unrelated question, around here (and in wisconsin) packaged cheese curds are really popular (and my SO loves them) other than the obvious (don't press the cheese) how are they made? all of your cheeses have really small curds before you press them, would I just cut the curd into much much larger chunks than yours?

[@Wingedshadowwolf]

+Squat251 GamingI know this is a late reply. I made some pretty good curds for eating from cheddar curds. I didn't have a press, but I wanted to test out the process. So we ate them fresh. I think you could just drain a mass of curds, let them knit together and then cut them.

[@cepson]

Is there a way to jazz it up with any kind of spices or herbs? Would you just mix them in right before pressing? I'm thinking whole cumin or caraway seeds.

[@GavinWebber]

+cepson You could do, but I find the Farmhouse cheddar a better cheese to add spices to.

[@JohneChalach]

what is it, and whee to get it from mesophilic culture,?

[@lensskins]

What size mold it this?

[@angelaregan5258]

Gavin can you tell me where I can buy the started in powder that doesn't have to be made into a started solution please I think it's called direct set many thanks loving your videos.

[@GavinWebber]

+angela regan Yes, it is called direct set or sometimes DVI (direct vat inoculation) starter culture. Most good cheese making stores will have it in stock. I sell it here; www.littlegreenworkshops.com.au/product-category/cheese-making/cultures/

[@Layeth28]

Thank you for sharing. I am becoming quite obsessed with your videos! I was wondering if it is possible to make this cheese without a cheese press? Many Thanks, L

[@LittleGreenWorkshops]

Laura Stable Cheers, and yes you could press this one by using a makeshift mould, and just using the right amount of weight. Doesn't need to be too technical for this cheese.

[@GavinWebber]

Laura Stable The reply from Little green workshops is my alter ego!

[@sherritice9279]

Hi! I just wanted to say that I love your videos! I have started making cheeses because of you. And they ARE easy! I have made Several mozzarellas, 2 different ricottas, feta, queso fresco (before your video LOL) and currently have my first 2 Aged cheese in my cheese cave right now; a farmhouse cheddar and a Colby. They should be ready at about the same time, so I am going to do a taste test of them, to see the flavor difference in the washed curd. I also wanted ask you a question... What is you favorite place to go for cheese molds (the one you put cheese IN not the one you put in cheese ;D)? Sherri

[@GavinWebber]

Sherri Tice Hi Sherri. Well done in becoming a curd nerd! Those cheese are great types to learn the skill of home cheese making. As for your question. All the cheese moulds/baskets are available in our shop (only for australian customers due to shipping costs); www.littlegreenworkshops.com.au/product-category/cheese-making/equipment/ Hope that helps.

[@Shannonishere]

Love your cheese press. Did you buy that or make it?

[@BalancedEarth]

Shannon Sand you can buy it on Amazon... Just to let anyone know if they have the same question.

[@migueldelorenzo293]

please, mesolphllic is different from lipase?

[@nothanks7919]

what's the diameter of that cheese mould?

[@critterscropscuisine2886]

Enjoying these, but we need an American Cheese Man. Some of these cultures you are using (like M030) don't seem to be available here in the US. We have one that is called C30, but not sure if it's the same thing. Otherwise, great stuff!

[@charleswilloughby3164]

I haven't gone through all of your videos yet. With that being said, how would you preform infusion cheeses? Such as jalapeño cheddar?

[@GavinWebber]

+Charles Willoughby Hi Charles, yes you can add herbs and spices including chili to cheese. There are some videos in my playlist that have infusions.

[@charleswilloughby3164]

Thank you

[@levyanalo8728]

good

[@migueldelorenzo293]

Do you use lactic acid?

And yes, it's a cheese called little breast, we do like some banter on our cheeses in Galicia :D en.wikipedia.org/wiki/Tetilla_cheese

[@GavinWebber]

Very cool, I will have to see if I can find a recipe.

[@pablojbaquerizo]

Hi Mr Gaving. I used "extra pasteurized" milk (that`s what it said in the lable) and did not coagulate at 90F but I increased the temp at 160F and it did coagulate , not with the normal texture but it worked fine. my question is why that happened? because of the milk, the extra pasteurized?, do I have to use more rennet or calcium to coagulate at 90F?

[@GavinWebber]

Hi Pablo, poor quality milk such as extra or ultra-pasteurised will not set a curd at the desired temperature and results in a poor cheese. I suspect that you have probably made ricotta salata. Try and source some fresher milk that is not extra pasteurised and the resulting cheese will be amazing!

[@pablojbaquerizo]

+Gavin Webber YES!your are amazing, that`s what happened, i made some kind of ricotta salata! haha. Thanks I really apreciate your help.

[@henninggrasbotn2023]

Him called gaivn

[@pablojbaquerizo]

Hi, Mr Gavin, I have a question !, I just made a Queso Fresco but I did not use the "mesolphillic culture". The cheese was fine but after 2 days it got a strong smell, reeaallyyy strong. (After I made it I leave it out side in the kitchen, I turn it every 8 hours, the color and the texture are fine, but it has a awfull smell). do you have any idea of what I did wrong? (I am in south America so the average temp is 24c to 26 c)

[@pablojbaquerizo]

+Pablo Baquerizo I also used Whole Milk and not cream milk

[@GavinWebber]

Yes, it should have gone into the fridge straight after pressing. It became contaminated at the higher temperatures.

[@pablojbaquerizo]

thanks a lot

[@YumNibbles]

New here and loving your channel! I'm planning to start making cheese soon, just need to find some equipment, like cheese cloth and molds. I leave in Sydney, do you know any good store around here so I can by these things?

[@LittleGreenWorkshops]

Real Food Puppets Funny you should ask! I own an online store that sells cheese making equipment and kits. www.littlegreenworkshops.com.au/shop/

[@GavinWebber]

Real Food Puppets BTW, LGW is my alter ego!

[@YumNibbles]

Thanks Gavin! I'll have a look on your store!

[@garrycarter8485]

HI. FIRST I WANT TO SAY I ENJOYED YOUR VIDEO. I WANTED TO ASK YOU IF YOU CAN VACUUM SEAL THIS CHEESE AND STORE IT IN YOUR CHEESE CASE FOR A LONG TIME

[@jesstaylor4048]

Hey just wanna confirm before I try this recipe, it calls for liquid rennet and calcium chloride, the online store I'm using is says it's the same thing so do I just use 2/8th of a teaspoon in water?

[@GavinWebber]

Sorry I don't understand. Rennet and Calcium Chloride are two totally different things. Rennet is used to set the curd (its an enzyme called Chymosin) and Calcium Chloride is a mineral salt that adds back soluable calcium into the milk if it has been pasteurised.

[@azzmanthe]

Hi I am wanting to make this cheese. I bought the artesian cheese kit can I use the mesolphillic culture and renit from the kit and how much would I use thanks

[@GavinWebber]

If it was the mad millie kit, it would be one sachet of culture and 1 rennet tablet.

[@azzmanthe]

thanks . I'm just starting to make cheese and you are very helpful love the videos

[@carolchav]

what if you use non homogenized milk/ non pasteurized milk do u still add the calcium chloride?? thank u

[@GavinWebber]

+Carol Jimenez You can omit it if using raw milk.

[@kalebames1532]

If I use fresh milk straight from the cow would I need to use cultures such as mesophillic,or only certain cheeses would be able to slack on or not even need it, or would I just have to experiment?

[@GavinWebber]

No cultures need if using raw milk for this cheese.

[@kalebames1532]

@@GavinWebber Thank you! I was wondering if I could skip it on this cheese because it didn't need any aging or ripening time. Which cheeses wouldn't need the culture? Only fresh cheeses? Or certain types?

[@christinamcnellee8786]

Hi There Gavin, I was wondering if you grate this cheese can it be frozen?

[@GavinWebber]

Yes, I think you would be able to. It would be grate on Tacos, Enchilada, Quesadilla and any other Mexican food you can think of.

[@blueeyesvideos]

Hi we live in Canada and because we do cheese is very expensive. We enjoy a cheese that they make here called Friulano. It’s a sweet semi soft cheese. Unfortunately I can’t get the recipe anywhere and I was wondering if you would do a tutorial on how to make it. Thank you

[@GavinWebber]

Sorry, I’ve never get of it. I will scout around for it

[@sophiehogg8083]

Do you have a video on whey ricotta? It sounds great! Thanks!

[@GavinWebber]

kzbin.info/www/bejne/Z5fHio1uiZlogKc

[@Makermook]

If this cheese were pressed longer to remove more moisture then matured/aged, what type of cheese would result?

[@GavinWebber]

It would need more salt. It would be an aged Queso not so Fresco!

[@smert62]

Do you have any video about İndian Paneer cheese making at home .. Thank you very much.

[@MohammedAslamtit-bitsoflife]

search google you will have number of sites.....

[@pedroarellano4266]

Here you go kzbin.info/www/bejne/hmW5d3eKd9yGias

[@one4stevo]

Maybe a silly questions but if the milk you use expiry soon do you have to throw out the cheese on the date the milk expires?

[@GavinWebber]

No, it will keep for a week.

[@nurita4]

I see a bunch of people making queso fresco with just lemon juice and or vinegar. Is that possible too? Or is that considered a different kind of cheese?

[@GavinWebber]

That is actually queso blanco

[@nancyalmodovar2181]

That's actually fresco. What Gavin made is blanco

[@teelanace9434]

What does this cheese tast like ???

[@kld0093]

beautiful

[@henninggrasbotn2023]

r u girl

[@boring5718]

Water Dessert ???

[@kld0093]

Water Dessert silly, girls don't exist on the internet

[@boring5718]

kld0093 obviously

[@conditionalnegation]

queso fresco or mano tastes best with arepa, or just by its self :)

[@brianrollins3245]

have you ever met a cheese you did not think delicious? Perhaps you could do a top 5 favourites.

[@Cheeta246]

I never knew I wanted to make cheese before this.

[@GavinWebber]

Queso Fresco is particularly easy because you can eat it the same day!

[@marcussamuel8009]

What typ of calcium hloride?