Queso fresco from Nopalito: A Mexican Kitchen (page 32) by Gonzalo Guzmán and Stacy Adimando

  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • christines.kitchen on May 26, 2026

    Delicious! A great cheese for newbies to make. We made this ahead of a cookbook club meeting based around Nopalito.

  • SheilaS on April 11, 2018

    I thought 1.25 cups of distilled white vinegar for 12 cups of milk was excessive as it's about twice as much as I use when making paneer or homemade ricotta. Well, guess what? This isn't ricotta - it's a tangy and delicious queso fresco, perfect for topping many of the dishes in this book. I'm glad I trusted the recipe here!

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