Requesón (Mexican Ricotta)

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Requesón (Mexican Ricotta)

nowayjosecuisine588.706 months agoWaivio3 min read

Requesón, a delightful Mexican cheese similar to ricotta, is made from spoiled milk. This cheese is versatile, healthy, and can be stored for up to 15 days in the refrigerator. It's a fantastic way to transform spoiled milk into something delicious, whether used in quesadillas or as a topping for various dishes.

Ingredients

🥛 8 cups of spoiled whole milk
🧂 1 tsp of salt
🌶️ 2 tbsp of Chiltepin pepper (optional for spice)
🧅 1 1⁄2 cups of diced onion
🌿 1⁄4 cup of chopped epazote
🛢️ 2 tbsp of cooking oil

Instructions

1- Prepare the Milk:

Cut open the milk container and carefully pour both the liquid and curds into a large pot.
On medium to low heat, add salt and gently stir with a wooden spoon. Heat the milk just until it nearly boils, then remove it from the heat before it starts bubbling.

2- Add Spice (Optional):

If you enjoy a kick, this is the time to incorporate Chiltepin pepper or other peppers like jalapeño or habanero. Dried chili also helps preserve the cheese longer. Skip if you prefer a non-spicy version.

3- Strain the Cheese:

Line a strainer with a cheesecloth and place it over a large bowl.
Slowly pour the milk mixture into the strainer. Use a spatula to assist in straining out the liquid until you can fold the cheesecloth and gently press to remove excess liquid.
Wear gloves if you added spice to avoid irritation.

4- Press the Cheese:

Fold the cheesecloth tightly around the curds, place the bundle back in the strainer, and apply weight on top. A small plate with a heavy object like a molcajete or canned goods works well.

5- Drain and Adjust:

Let the cheese drain at room temperature for 2 hours, then check the consistency. The more liquid that drains, the drier the cheese will become.
For further draining, place it in the fridge and let it continue to release liquid to your preferred consistency.

6- Final Steps:

Requesón has a strong, slightly sour aroma but turns sweet when fried in a corn tortilla or used in cooking.
It can be crumbled over refried beans or used as a substitute for queso fresco in various dishes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes including draining
Servings: Makes approximately 1 pound of Requesón
Equipment: Pot, wooden spoon, strainer, cheesecloth, bowl, spatula, weights (molcajete or cans)

Cooking Tips: