Homemade Quesillo (Oaxaca Cheese)
Homemade Quesillo (Oaxaca Cheese)
Ingredients
- 1 gallon whole milk
- 1 cup white vinegar
- 1 tablespoon salt
- 1/2 cup hot water, not boiling
Instructions
- 1
Pour 1 gallon of whole milk into a large pot. Heat the milk on medium heat, stirring occasionally to prevent scorching. Do not let the milk boil. The milk is ready when it is hot (around 180°F), or when steam appears and it is hot to the touch.
⏱️ 10 min•🌡️ 180
- 2
Once the milk reaches the desired temperature, turn off the heat. Immediately add 1 cup of white vinegar to the hot milk.
⏱️ 1 min
- 3
Stir the milk until it completely curdles and separates into curds and whey. This process happens very quickly.
⏱️ 1 min
- 4
Using a slotted spoon, scoop the curds out of the whey and transfer them into a heat-proof bowl. Gently squeeze out any excess liquid from the curds.
⏱️ 3 min
- 5
Press the curds together to form a compact ball.
⏱️ 1 min
- 6
In a separate container, add 1 tablespoon of salt to 1/2 cup of hot water (ensure the water is hot, but not boiling). Stir until the salt is completely dissolved.
⏱️ 2 min
- 7
Pour the dissolved salt water over the curd ball in the bowl.
⏱️ 1 min
- 8
Microwave the curds and salt water for 1 minute.
⏱️ 1 min
- 9
Carefully remove the hot curds from the bowl (wearing gloves is recommended as the cheese will be hot). Begin to stretch the cheese. This stretching process helps develop the characteristic stringy texture of quesillo.
⏱️ 2 min
- 10
Return the cheese to the bowl and microwave for another 1 minute.
⏱️ 1 min
- 11
Remove the hot cheese again and continue stretching it. Once stretched to your desired consistency, form the cheese into a ball or a traditional braid.
⏱️ 2 min
- 12
Place the formed cheese into a bowl of cold water for 15 minutes. This step helps the cheese firm up.
⏱️ 15 min
- 13
After chilling, the homemade quesillo is ready to be shredded or pulled apart and enjoyed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Quesillo (Oaxaca Cheese)
- 1 gallon whole milk
- 1 cup white vinegar
- 1 tablespoon salt
- 1/2 cup hot water, not boiling
Instructions
- 1
Pour 1 gallon of whole milk into a large pot. Heat the milk on medium heat, stirring occasionally to prevent scorching. Do not let the milk boil. The milk is ready when it is hot (around 180°F), or when steam appears and it is hot to the touch.
⏱️ 10 min•🌡️ 180 - 2
Once the milk reaches the desired temperature, turn off the heat. Immediately add 1 cup of white vinegar to the hot milk.
⏱️ 1 min - 3
Stir the milk until it completely curdles and separates into curds and whey. This process happens very quickly.
⏱️ 1 min - 4
Using a slotted spoon, scoop the curds out of the whey and transfer them into a heat-proof bowl. Gently squeeze out any excess liquid from the curds.
⏱️ 3 min - 5
Press the curds together to form a compact ball.
⏱️ 1 min - 6
In a separate container, add 1 tablespoon of salt to 1/2 cup of hot water (ensure the water is hot, but not boiling). Stir until the salt is completely dissolved.
⏱️ 2 min - 7
Pour the dissolved salt water over the curd ball in the bowl.
⏱️ 1 min - 8
Microwave the curds and salt water for 1 minute.
⏱️ 1 min - 9
Carefully remove the hot curds from the bowl (wearing gloves is recommended as the cheese will be hot). Begin to stretch the cheese. This stretching process helps develop the characteristic stringy texture of quesillo.
⏱️ 2 min - 10
Return the cheese to the bowl and microwave for another 1 minute.
⏱️ 1 min - 11
Remove the hot cheese again and continue stretching it. Once stretched to your desired consistency, form the cheese into a ball or a traditional braid.
⏱️ 2 min - 12
Place the formed cheese into a bowl of cold water for 15 minutes. This step helps the cheese firm up.
⏱️ 15 min - 13
After chilling, the homemade quesillo is ready to be shredded or pulled apart and enjoyed.
⏱️ 1 min