Any tips on queso fresco?
I made some queso fresco last night with this recipe - https://dailywellrecipes.com/homemade-feta-cheese-in-5-minutes-just-lemon-and-milk/
It's okay. I give it 2/5 stars. Needs way more salt.
This recipe https://ethnicspoon.com/how-to-make-perfect-queso-fresco/ uses 50% more salt and acid.
Should I let it age? It's an acids set not fermented cheese, so I don't think so, but idk. Would the flavor improve in the fridge for a while?
Fresco in this case means fresh. It's a mild cheese that isn't aged. You can add more salt if you want but it is supposed to be mild.
It's a topping to dishes that already have a good amount of flavor. Often with very savory or spicy dishes. It is meant to be a balance of flavor rather than something that brings a lot of it.
I'd break up the queso fresco, grind some salt to a powder with a mortar and pestle, add it to the queso fresco and mix together, then put the ball back in some cheese cloth and re-press it. You could probably add a sprinkle of water before putting it in the cloth to help the texture if it's too crumbly. Queso fresco needs to be salty, otherwise it's just like dry ricotta.
Good idea thanks.