Quesito Colombiano can be compared to Mexican Queso Fresco, and is made by simply processing the curds of cow’s milk. The result is a creamy, soft and white cheese. We Colombians love our Quesito and it is widely used in Colombian cuisine. You will often find it in Colombian recipes, as a side dish for Colombian desserts, and as an arepa topping for a traditional every day breakfast.
Making Quesito at home is very easy. You can make it using cuajo or rennet tablets, or just white vinegar. Here is my simple recipe to make it using white vinegar.
Enjoy it!
Ingredients
1 gallon of whole milk
1/2 cup white vinegar
Salt to your taste
Directions:
1. Place the milk in a large pot. Heat over medium-high heat to 120 degrees F. if you don’t have a candy thermometer, just touch the milk with your finger and the milk is ready when you can’t stand the heat of it. Be careful, don’t burn your fingers!
2. Remove from heat and add the vinegar. Stir well with a wooden spoon and Let it sit for about 40 minutes at room temperature.
3. Line a strainer with a layer of cheesecloth and place it over a large bowl. Pour the mixture into the cheesecloth Let drain for about 30 minutes. Squeeze out all the liquid, wrapping the curd with the cheese cloth. Add the salt and mix well.
4. Hang the cheese for about 30 minutes.
5. Place the quesito in molds or wrap with banana leaves and refrigerate for up to 2 days.
{ 25 comments… read them below or add one }
You definitely make it LOOK easy! Thanks for the step-by-step!
I love the idea of wrapping it in banana leaves. I know I’d love this because I love queso fresco. Yummy.
Erika,
I love it !!!
I will definitively try it soon
Thank you for sharing the recipe on my favorite thing to eat
VV
I actually have rennet here that I’ve never used! Perhaps it’s been waiting for this recipe…I think so!
wow looks awesome and so soft
I have always wanted to taste this; what a grat presentation.
Rita
This looks great! It looks super easy, yet impressive!
But I do have one question:
When you say to store the cheese in banana leaves/mold for up to two days, do you mean let it rest for two days before use…or use the cheese within two days?
Heather- Use the cheese between two days.
Great job on the homemade cheese. It looks really delicious. I’ve only ever made ricotta myself, but would like to try others.
oh my god. i could die of happiness, I LOVE quesito
Thank you everyone for the comments!
Made it this morning for mother’s day breakfast and it was very easy and delicious. I added 1 teaspoon of salt.
Thank you!!! I live in Germany and I cannot find Quesito here. I’ve been using shredded mozzarella for my arepas. Thank you!!
Gracias Erica por todas las recetas. A mi novia le encanta el questio, entonces yo se lo voy a preparar hoy.
Thank you so much for this recipe, have made it twice wu th arenas and it has been a success. Bought myself a hanging cheese cloth bag that made it easier. Thanks again
Hi Erica,
I have a question – it seems that the queso costeño has a much stronger flavor and is a bit more “rubbery” than this – is it a different sort of idea? Thanks!
Querida Erica , es una bendicion encontrar una web tan interesante como la tuya.
Sobre la receta del queso, tengo las pastillas de cuajo , pero no se como usarlas me gustaria saber que cantidad debo usar para la receta que nos das ? Gracias por tu respuesta.
G. Angelica.
Hi – I just made this cheese, it’s currently hanging. I felt like there was a lot of extra milky whey left…it only made one big ball of quest. Is that correct? If so, any ideas for what to do with all of the left over whey?
Thanks
Hi! you could try ” almojabanas” uhmmmm..that’s really nice
Hola. Que buena receta!
Tengo una pregunta, entre el paso 4 y 5, debo sacar el quesito del cheesecloth antes de envolverlo en las hojas?
Gracias
Si.
I made this cheese yesterday and it came out great. We ate it with arepas. I put one teaspoon of salt in the cheese which seemed like too much, it was fine to have on an arepa but I would suggest 1/4tsp to 1/2tsp for next time.
Thanks for the recipe! What could I do with all the extra milk/vinegar, though? it seems pretty wasteful.
Nunca lo he echo con vinagre! what a great idea, I’ll try it this week I think. I’ve made it with rennet before but never with vinegar.
Gracias
awsome!! im gonna do it right now!!!