Oregano Queso Fresco (Mexican-style Fresh Oregano Cheese)

Name: Oregano Queso Fresco (Mexican-style Fresh Oregano Cheese)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 9 Tbsps fresh lemon juice (from 4 to 5 large lemons); 1 gal. whole milk (not ultra-pasteurized); 2 Tbsps minced fresh oregano leaves; 1 teaspoon sea salt

Oregano Queso Fresco (Mexican-style Fresh Oregano Cheese) requires about 45 minutes from start to finish. For 13 cents per serving, you get a side dish that serves 10. One serving contains 5 calories, 0g of protein, and 0g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up lemon juice, gal. milk, oregano leaves, and a few other things to make it today.

Instructions

In a large, heavy pot, heat milk over medium-high heat just to the point of boiling, stirring often to prevent scorching. As soon as it looks as though it's about to boil (small bubbles are beginning to break the surface), remove from heat and drizzle in lemon juice, whisking briskly. Reduce heat to low, return pot to burner, and whisk for another 2 minutes (do not let boil). Cover and let sit 10 minutes.

Ingredients you will need

Lemon Juice

Milk

Equipment you will use

Whisk

Pot

Meanwhile, line a large colander with cheesecloth and set in sink.

Equipment you will use

Cheesecloth

Colander

Pour in curds and whey. Tie two opposite corners of cheesecloth into a knot over curds and repeat with other two corners. Hang cheesecloth sack from sink faucet for 1 to 2 hours, or until curds have stopped draining.

Equipment you will use

Cheesecloth

Pour curds into a bowl and add salt and oregano. Rub between your fingers to mix and to break curds into small grains. Cheese will keep, covered and chilled, up to 1 week.

Ingredients you will need

Oregano