Quesito Colombiano (Colombian Fresh Cheese)

May 16, 2022 · Modified: Sep 22, 2022 by Erica Dinho · 66 Comments

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)

Erica Dinho

5 from 56 votes

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Prep Time 15

Cook Time 40

Total Time 55

Course Side Dish

Cuisine Colombian

Servings 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)

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!

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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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.

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Comments

G.Angelica

August 30, 2012 at 10:30 am

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
Jozeca

August 21, 2012 at 7:07 pm

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
Vivian

August 11, 2012 at 8:54 am

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
Cesar

July 31, 2012 at 12:05 pm

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

Reply
Caro

May 15, 2012 at 11:28 am

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

Reply
John

May 13, 2012 at 4:46 pm

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

Reply
Erica

May 13, 2012 at 8:31 am

Thank you everyone for the comments!

Reply
Olga

May 09, 2012 at 2:17 pm

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

Reply
Amy (Savory Moments)

May 07, 2012 at 6:40 am

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

Reply
Heather

May 05, 2012 at 1:00 pm

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
  
  Heather- Use the cheese between two days.
  
  Reply
  - Stephen
    
    February 06, 2016 at 1:32 pm
    
    Thanks for clarifying as I had the same question. And thanks SO much for your blog which we love 🙂
  - Cris
    
    August 10, 2022 at 3:47 am
    
    Hi, how much is 1 gallon of milk? In ml or liters. Thanks!
  - vicente perez
    
    August 10, 2022 at 4:56 pm
    
    1 gallon = 3,78 litros
Rita

May 05, 2012 at 12:53 pm

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

Reply
rebecca subbiah

May 05, 2012 at 10:44 am

wow looks awesome and so soft

Reply
Joanne

May 05, 2012 at 8:20 am

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

Reply
Vivi

May 04, 2012 at 2:59 pm

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

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

Reply
Heather @girlichef

May 04, 2012 at 11:48 am

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

Reply
Belinda @zomppa

May 04, 2012 at 8:04 am

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

Reply