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Fresh cheese without lactose

queso fresco sin lactosaFresh cheese without lactose with 4 ingredients . It may seem complicated but on the contrary, we just need a little patience and good ingredients. The cooler the milk the better the cheese will be, it has to be fresh pasteurized milk from which they sell chilled.

To strain the rennet and separate it from the serum we will use the basket and hydrophilic gauze that we can buy at any pharmacy for 1 euro or so.To store whey it for future processing (it can be used replacing milk). With the amounts I put out a cheese of 300 gr.

Fresh cheese without lactose
homemade fresh cheese without lactose perfect if we accompany it with a little quince or jam.

queso fresco sin lactosa

Cuisine: Spanish
Type of recipe: Appetizers
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 1 and a half liters of fresh milk without lactose
  • 2 natural yogurts without sugar
  • juice of 1 lemon
  • a pinch of salt
  1. Heat the milk 15 minutes at 90º speed 2.
  2. Add yogurts and lemon juice, mix 30 seconds speed 4.
  3. Heat up 2 more minutes at 90º speed 2.
  4. Let stand in the jar until the milk is separated from the whey (liquid turns yellow), about 2 hours.
  5. Put the gauze over the basket and it inside a large bowl.
  6. Strain, pour the pinch of salt and stir a little.
  7. Close the gauze and let it finish releasing excess serum by putting some weight on top (I put a jar of jam), put in the fridge a couple of hours.
  8. Unmold and enjoy.
It is best to leave it in the fridge all night.
Store buttermilk in the fridge to make custard, sponge cake or bread.
It can be made with sugary yogurt.
If you do not have a basket you can put the gauze on a colander.

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