Requesón (Mexican Ricotta)

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:

• Ensure the milk is not over-boiled to preserve the texture.
• For a less spicy result, adjust or omit the peppers to your taste.

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Requesón (Mexican Ricotta)