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This is probably the easiest cheese you will ever make — the kind your bisabuela might’ve eaten fresh at the rancho, still warm from the pot. Simple, humble, and impossibly satisfying.
You’ll Need
1.78 liters of whole milk (make sure it’s not ultra-pasteurized — very few fit the bill, but a great one is Strauss in a glass bottle)- Rennet – just a few squirts (vegetable rennet works perfectly)
- Cheesecloth or a metal strainer if that’s all you have (though the flavor is softer and fresher with cheesecloth)
- Salt, to taste
- A mold — or try these simple baskets I use: link
Directions
- Warm the milk gently to no more than 90°F. Stir slowly for a few minutes.
- Add the rennet, just a few squirts. Mix gently and then leave it alone (and covered) for at least one hour.
- Once it sets, strain the curds using a cheesecloth (or a fine metal strainer in a pinch).
- Mold the cheese into your basket or any small container.
- Let it rest overnight, uncovered, so the water drains out naturally.
- The next day, add salt to taste — and that’s it.
To Serve
Enjoy it fresh with:
- Warm corn tortillas or slices of bread
- A drizzle of honey
- Fresh herbs or sliced jalapeños
- Or simply with a hot café de olla in the morning
Señora Tip
If you’ve never made cheese before, this is a gentle way to start. You’ll feel instantly connected to the rhythm of home kitchens across Latin America — where nothing was wasted, and food was made with calm hands and patience.