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Cottage cheese on white plate

Fresh Cheese Recipe (Queso Blanco)

  • Author: Gigi Mitts
  • Total Time: 1 hour
  • Yield: 1 pound 1x


Make fresh cheese (queso blanco) using milk and rennet. The cheese is soft and delicious.


  • 1 gallon whole milk
  • 2 tablespoon of rennet
  • salt


  1. Heat the milk: Pour the milk into a large pot over low-medium heat. Let the milk slowly heat until it reaches 100°F.
  2. Stir in the rennet: Stir in the rennet slowly into the milk. The curds start to separate from the whey.]
  3. Low down the heat: Lower down the heat and let the pot sit on the stove for another 10 minutes. During this time, the curds and whey will separate more which will cause a giant blob to form. Cut the blob into smaller cubes or chunks. [Sidebar: The size of curds will affect the amount of moisture retained in your final cheese. The smaller the pieces, the drier cheese will be. I prefer soft cheese hence I cut the blob into larger chunks.] Use a cheeseharp or a knife.
  4. Transfer mixture into colander: Line a colander with a cheesecloth. Using ladle start transferring curds and whey into the colander. Tie up the end of the cheesecloth making a tight bundle. Cover it with a weight like a small plate with container of water on the top.
  5. Drain the cheese: Leave the cheese to drain for 4-5 hours on the room temperature.
  6. Serve the cheese: Unwrap the cheesecloth and take the cheese out. Put the cheese on the chopping board then cut into smaller pieces. Sprinkle with salt then serve it.
  7. Storage: Place the cheese into container and keep it in refrigerator for up to a week.


Equipment: large stainless steel pot, thermometer, cheesecloth, knife or cheeseharp, chopping board and a colander.

  • Cook Time: 1 hour


  • Serving Size: 100 grams
  • Calories: 310 grams
  • Fat: 14 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 2.5 grams
  • Protein: 20 grams
  • Cholesterol: 70mg