Queso fresco is Mexican cheese, produced using raw milk of cow or a blend of dairy milk like cow and goat. In the States, you’ll probably discover pasteurized forms. The flavor is pretty harmless, fresh, splendid, mild, and milky. However, it is an ideal supplement to various dishes, by either giving differentiation to a heavier dish like enchiladas or huevos rancheros or by supplementing something similarly light, similar to salads of mixed greens or flame-broiled vegetables. If you are wondering how to melt queso fresco then this guide is the answer to your prayers.
Storing Queso Fresco
Queso fresco is customarily consumed fresh, in case you have extras, firmly cover them with a plastic wrap and store them in the freezer, where they will be safe for around fourteen days.
Usage of Queso Fresco
In Mexican food, it is frequently disintegrated on top of dishes. The smoothness in the flavor kills and balances the flavor of hot stew in the food. It stands out pleasantly with the heavier dishes in Mexican cooking, similar to enchiladas yet praises lighter nourishments like salads of mixed greens and vegetables, as well.
Queso Fresco Preparation
Making wonderful queso fresco is simpler than you might think. You needn’t bother with extraordinary equipment or difficult to get it fixed.
Things you will need:
- As ingredients, you need milk, vinegar, and salt. That is it!
- Well, you will require cheesecloth, yet that is not generally an ingredient.
- You will likewise require a decent computerized thermometer to get an exact reading.
- Put half-gallon of milk in a huge pot on medium flame.
- Keep a colander over a big bowl while the milk is heating and cover the colander with cheese fabric.
- At 170° F heat the milk, turn off the stove and then add vinegar to the milk and mix it two or multiple times. Let it sit for 30-45 minutes.
- Take a knife and cut the curds.
- With an opened spoon remove the curds and add to the cheese fabric in the colander. Mix the salt into the curds once all the curds get in the cloth.
- After all the curds are in the colander hold the edges of the cloth and make a ball of it and tie it off with some rubber ties or a piece of rope.
- Hang the cloth over the sink or to the rack and permit to drip the liquid for 30 minutes. Following 30 minutes, make a ball from the curds, take off from the cloth.
- Press the curds into a level circle and set it in the colander and permit to trickle for an additional 30 minutes.
- When it quits trickling you can put in a sealed pot or bowl in the freezer until prepared for utilization.
How To Melt Queso Fresco?
Queso fresco gets soft while heating, however, it’s hard to melt it. You can melt it over low flame for some time to make a cheese sauce or dip, yet it might stay thick. In the soft state, it is usually utilized as a filling for stuffed chiles, quesadillas, and burritos.
Heating it in a microwave will likewise make it smooth, you can sprinkle it over the dishes or make a dressing or filling too.
In contrast to a popular belief, you can melt it. Of course, you will require the right method to do so. Let’s dive right into it then:
- To liquefy queso fresco shred/grind it first.
- Make certain to keep your flame low when melting and utilize a whisk. It is recommended to utilize evaporated milk alongside the queso.
- Heat evaporated milk on low flame until it stews. Make a point to watch it so it doesn’t burn.
- Add the queso fresco to the evaporated milk gradually in little amounts. Whisk on a continuous note, until everything is consolidated. This can take somewhere in the range of 10 to 20 minutes dependent on what and the amount you are making.
- Keep a predictable consistent movement while rushing to ensure it is smooth.
Melting Queso Fresco cheese is not very easy but you can get it done with the aforementioned method. It’s not your regular cheese, but a little effort will help you succeed.