I've been reading about cheesemaking for a long time and putting off trying it because I was afraid it would be too complicated or volatile.
But this was the perfect introduction to cheesemaking. It is simple, relatively quick, an only needs a few simple ingredients.
The recipe is adapted from Serious Eats. I reduced the amounts on this first attempt. It made a small round of cheese, probably around 200 grams, which was just enough for tostada night.
Queso fresco is a very mild, crumbly Mexican cheese. It's not always available in my local stores and it's pretty expensive. Making it at home is definitely worth it!
Here's what you need:
