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    My Colombian Recipes » Recipes » Breakfast and Brunch » Quesito Colombiano (colombian Fresh Cheese)

    Quesito Colombiano (Colombian Fresh Cheese)

    May 16, 2022 · Modified: Sep 22, 2022 by Erica Dinho · 65 Comments

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    Homemade fresh cheese recipe, this quesito colombiano is a popular dish in Colombia. It's perfect to served on top of arepas.

    Quesito Colombiano (Colombian Fresh Cheese)|mycolombianrecipes.comPin

    Quesito Colombiano (Colombian Fresh Cheese)

    Erica Dinho
    5 from 58 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine Colombian
    Servings 1 quesito
    Calories 2294 kcal

    Ingredients
     

    • 1 gallon of whole milk
    • ½ cup white vinegar
    • Salt to your taste

    Instructions
     

    • 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!
    • Remove from heat and add the vinegar. Stir well with a wooden spoon and Let it sit for about 40 minutes at room temperature.
    • 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.
    • Hang the cheese for about 30 minutes.
    • Place the quesito in molds or wrap with banana leaves and refrigerate for up to 2 days.

    Nutrition

    Calories: 2294kcalCarbohydrates: 177gProtein: 124gFat: 121gSaturated Fat: 70gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gCholesterol: 454mgSodium: 1441mgPotassium: 5681mgSugar: 182gVitamin A: 6132IUCalcium: 4664mgIron: 1mg
    Keyword colombian cheese
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Quesito Colombiano (Colombian Fresh Cheese)Pin

    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.

    Buen provecho!

    how to make queso frescoPin

    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!

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    More Breakfast and Brunch Recipes

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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      May 04, 2012 at 8:04 am

      5 stars
      You definitely make it LOOK easy! Thanks for the step-by-step!

      Reply
    2. Heather @girlichef

      May 04, 2012 at 11:48 am

      5 stars
      I love the idea of wrapping it in banana leaves. I know I'd love this because I love queso fresco. Yummy.

      Reply
    3. Vivi

      May 04, 2012 at 2:59 pm

      5 stars
      Erika,
      I love it !!!
      I will definitively try it soon 🙂

      Thank you for sharing the recipe on my favorite thing to eat
      VV

      Reply
    4. Joanne

      May 05, 2012 at 8:20 am

      5 stars
      I actually have rennet here that I've never used! Perhaps it's been waiting for this recipe...I think so!

      Reply
    5. rebecca subbiah

      May 05, 2012 at 10:44 am

      5 stars
      wow looks awesome and so soft

      Reply
    6. Rita

      May 05, 2012 at 12:53 pm

      5 stars
      I have always wanted to taste this; what a grat presentation.
      Rita

      Reply
    7. Heather

      May 05, 2012 at 1:00 pm

      5 stars
      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?

      Reply
      • Erica

        May 05, 2012 at 1:11 pm

        5 stars
        Heather- Use the cheese between two days.

        Reply
        • Stephen

          February 06, 2016 at 1:32 pm

          5 stars
          Thanks for clarifying as I had the same question. And thanks SO much for your blog which we love 🙂

          Reply
        • Cris

          August 10, 2022 at 3:47 am

          Hi, how much is 1 gallon of milk? In ml or liters. Thanks!

          Reply
          • vicente perez

            August 10, 2022 at 4:56 pm

            1 gallon = 3,78 litros

            Reply
    8. Amy (Savory Moments)

      May 07, 2012 at 6:40 am

      5 stars
      Great job on the homemade cheese. It looks really delicious. I've only ever made ricotta myself, but would like to try others.

      Reply
    9. Olga

      May 09, 2012 at 2:17 pm

      5 stars
      oh my god. i could die of happiness, I LOVE quesito

      Reply
    10. Erica

      May 13, 2012 at 8:31 am

      5 stars
      Thank you everyone for the comments!

      Reply
    11. John

      May 13, 2012 at 4:46 pm

      5 stars
      Made it this morning for mother's day breakfast and it was very easy and delicious. I added 1 teaspoon of salt.

      Reply
    12. Caro

      May 15, 2012 at 11:28 am

      5 stars
      Thank you!!! I live in Germany and I cannot find Quesito here. I've been using shredded mozzarella for my arepas. Thank you!!

      Reply
    13. Cesar

      July 31, 2012 at 12:05 pm

      5 stars
      Gracias Erica por todas las recetas. A mi novia le encanta el questio, entonces yo se lo voy a preparar hoy.

      Reply
    14. Vivian

      August 11, 2012 at 8:54 am

      5 stars
      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

      Reply
    15. Jozeca

      August 21, 2012 at 7:07 pm

      5 stars
      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!

      Reply
      • vicente perez

        May 16, 2022 at 6:07 pm

        esta receta de erika es queso no quesito. en el quesito la cuajada se muele enuna maquina de moler maiz y se hacen con las manos los quesitos . el queso costeño esla cuajada sin moler, con bastante sal y se deja secar

        Reply
    16. G.Angelica

      August 30, 2012 at 10:30 am

      5 stars
      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.

      Reply
    17. Cindy

      September 03, 2012 at 12:56 pm

      5 stars
      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

      Reply
      • Ana

        September 09, 2012 at 6:13 am

        5 stars
        Hi! you could try " almojabanas" uhmmmm..that's really nice

        Reply
        • María G

          April 16, 2020 at 12:45 pm

          5 stars
          Could we use 2% milk for this recipe? I forgot to buy whole milk Thanks!! I love your recipes

          Reply
          • vicente perez

            August 10, 2022 at 4:51 pm

            para hacer queso se necesita una leche con bastante grasa. si se la rebaja, el rendimiento de queso va a ser muy poco

            Reply
    18. Anonymous

      October 01, 2012 at 7:45 am

      5 stars
      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

      Reply
      • Erica

        October 01, 2012 at 11:26 am

        5 stars
        Si.

        Reply
        • Cristina Ridout

          February 03, 2018 at 5:04 pm

          5 stars
          I used 4 liters of milk for 1/2 cup of vinegar. I followed all the steps but I only got a very little amount of cheese. There is a lot of uncurled milk left . I tried to use more vinegar overnight but it didnt curl. can somebody tell me what I did wrong?

          Reply
    19. Ty

      December 13, 2012 at 10:11 am

      5 stars
      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.

      Reply
    20. Mary Mackay

      January 02, 2013 at 11:11 pm

      5 stars
      Thanks for the recipe! What could I do with all the extra milk/vinegar, though? it seems pretty wasteful. 🙁

      Reply
    21. Adriana

      March 10, 2013 at 11:54 pm

      5 stars
      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

      Reply
    22. ANDREA

      May 04, 2013 at 4:57 pm

      5 stars
      awsome!! im gonna do it right now!!!

      Reply
    23. andrea

      July 29, 2013 at 6:54 pm

      5 stars
      Hola Erika,

      Cuanto cuajo se necesita?, yo vivo en estados unidos y tengo las rennet tablets. Cuantas se necesitan para un galon de leche?

      Gracias por tus recetas. A mis hijos les encanta comer comida colombiana!!!

      Reply
      • Erica Dinho

        July 29, 2013 at 7:39 pm

        5 stars
        Yo uso 1/2 tableta de cuajo para un galon de leche.

        Reply
        • Laura

          February 11, 2022 at 11:08 am

          Hola Erika, muchas gracias por todas tus recetas ❤️

          ¿Se puede hacer el queso con la leche que se compra en el supermercado?

          Gracias, y que Dios te bendiga

          Reply
    24. Ana Frye

      August 30, 2013 at 9:53 am

      5 stars
      Wow! this sounds completely amazing! I currently live in new mexico and for one reason or another, i've not been able to find queso colombiano, its been really frustrating to be honest with you, but with this recipe, i might not have to worry about that anymore! I'm going to definitely try it out real soon! Thank you!!!

      Reply
    25. Alan Bowman

      August 31, 2013 at 9:46 am

      5 stars
      Amy and others, don't forget to use the whey, (the liquid that drips from the curds) to make ricotta. Ricotta cheese (the name means twice cooked) is traditionally made from the whey that is a by-product from making Mascarpone or Mozzarella but there is no reason you can't use the whey from making any other soft white cheese.

      Reply
      • Angela T

        July 19, 2021 at 11:13 am

        Hi Alan, it’s a long time since but could you please explain how to do this? Thanks

        Reply
    26. Martha Brewer

      January 07, 2014 at 3:37 am

      5 stars
      Erika,

      I have a question. Do you know where can I order Quesito colombiano???

      Thank you so much for your time.

      Love all your recipes. Great job!!! I am so proud of you, and dedication!

      Thanks again

      Reply
      • Erica Dinho

        January 07, 2014 at 8:28 am

        5 stars
        Hi Martha,
        I don't know!

        Reply
      • Lynn H.

        August 07, 2019 at 7:44 pm

        5 stars
        Hi, Try a site called Amigo Foods. They have the El Viajero brand in a pack of 3- 10 oz. pieces, and they are individually wrapped.

        Reply
    27. Monika

      January 18, 2014 at 1:54 pm

      5 stars
      Hola Erica. Acabo de intentar la receta. Lo tengo colgando. Una pregunta, toda la leche que queda ... Se puede volver a hacer mas queso o simplemente se pierde? Siempre es mucha 🙂 gracias!

      Reply
      • Erica Dinho

        January 18, 2014 at 3:24 pm

        5 stars
        Hola Monika,
        Yo no la vuelvo a usar.

        Reply
    28. goldy

      February 23, 2014 at 10:18 pm

      5 stars
      Hola Erica, voy a hacer el queso pero quisiera saber si le tengo que hacer algo a la hoja de platano? o la puedo usar exactamente como la arranco de el arbol? thank you

      Reply
      • Erica Dinho

        February 25, 2014 at 7:48 am

        5 stars
        Wash them with hot water a couple of times.

        Reply
    29. Ana

      March 28, 2014 at 7:56 pm

      5 stars
      Hola Erica, tengo una pregunta, que sinifica "place the quesito in molds?"

      Reply
      • Erica Dinho

        March 29, 2014 at 8:04 am

        5 stars
        Colocar el quesito en moldes.

        Reply
    30. DowntownFoodie

      April 09, 2014 at 8:19 pm

      5 stars
      This looks yummy and super easy! Do you have any other cheese recipes?

      Reply
    31. Jackie

      July 19, 2014 at 10:21 pm

      5 stars
      Hi Erica, just wondering what type of moles should I use if I can't find the leaves? thanks in advance!

      Reply
    32. Kate @ Babaganosh.org

      August 21, 2014 at 10:54 pm

      5 stars
      I've made this cheese several times now, and it is so good and simple and so much cheaper than buying either queso fresco or farmer's cheese at the grocery store!

      Can you make this with low fat milk? Also, is there any way to use all that whey that comes off from this? I love using everything and not wasting any potentially nutritious ingredients.

      Reply
    33. Daiana

      May 26, 2015 at 3:09 pm

      5 stars
      Hello Erica, I tried the recipe and the consistency of the cheese is rather creamy, not quite as crumbly as I thought it should be. Any suggestions on achieving a more "crumbly" consistency?

      Reply
    34. Anonymous

      February 19, 2016 at 2:10 pm

      5 stars
      Empeze a hacer el quesito, pero se me olvido calendar la leche antes de ponerle el vinagre, que hagooooooooooooo?
      Ayudaaaaaaaaaaaaaaaaaaaaaaaaa por favor

      Reply
    35. Sandra

      April 04, 2016 at 6:04 am

      5 stars
      Muchas gracias por esta y todas las recetas de nuestra Hermosa tierra.

      Que prodriamos hacer con el claro que sale? Para no botarlo.

      Gracias

      Reply
      • Michelle

        May 18, 2020 at 11:21 am

        5 stars
        Smoothies. Es proteína.

        Reply
    36. María G

      April 16, 2020 at 12:46 pm

      5 stars
      Could we use 2% milk for this recipe? I forgot to buy whole milk Thanks!! I love your recipes

      Reply
      • Erica Dinho

        April 20, 2020 at 2:20 pm

        5 stars
        I always use whole milk.

        Reply
    37. Jorge

      April 18, 2020 at 5:52 pm

      5 stars
      Erika, es posible remplazar las ojas de platano con algo diferente? no he podido conseguir las hojas de platano.

      Gracias

      Reply
      • Erica Dinho

        April 20, 2020 at 2:18 pm

        5 stars
        Puedes usar cualquier recipiente(un molde que puedas tapar)

        Reply
    38. Michelle

      May 18, 2020 at 11:20 am

      5 stars
      What about grinding the cheese before molding it. That’s what my grandmother taught me. But I no longer have a grinder.

      Reply
      • Stephanie V.

        January 16, 2023 at 11:05 pm

        5 stars
        Fantastic recipe. I followed it exactly as written and it came out perfect. I paired it with melao! I also used Himalayan pink sea salt to salt my cheese. Made 1.5 gallons of milk worth of cheese! Lol! Will be using some of it to make pan de yuca tomorrow! Thanks for sharing such a great and easy recipe!

        Reply
    39. Paula

      May 21, 2020 at 11:31 pm

      5 stars
      Se puede congelar para que dure más? Si la respuesta es si, por cuánto?

      Mil gracias!

      Reply
      • Erica Dinho

        May 26, 2020 at 11:33 am

        5 stars
        Nunca lo he congelado!

        Reply
      • Vicente perez

        January 19, 2023 at 6:39 pm

        el queso congelado no es buena idea

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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