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Home » Dairy » Cheese » Soft Cheeses » Fresh Cheeses » Requesón Cheese

Requesón Cheese

Requeson cheese in a corn husk

Requeson cheese in a corn husk. Alejandro Linares Garcia / wikimedia / 2011 / CC BY-SA 4.0

Requesón is a Mexican fresh cheese that is somewhat like ricotta cheese.

It is white and lumpy, with a creamy and slightly tart, slightly salty taste.

Production

The cheese is made from whey (sometimes whey which has also been skimmed.) The whey still has some milk proteins in it, which are coagulated by heat to make the cheese.

In making the cheese, some of the whey to be used has starter bacteria added to it, then is allowed to set at 38 C (100 F) for 24 hours. Then it is added back into the rest of the whey, which has been heated to 70 C (158 F). When the whey begins to boil, it is removed from the heat, then let cool, then drained through cheesecloth for 4 to 6 hours.

The cheese is ready to consume immediately after production.

Cooking Tips

Good for stuffing enchiladas with.

Substitutes

Ricotta, ideally the least salty-tasting one you can find

Other names

Spanish: Queso Requesón

This page first published: Jan 8, 2004 · Updated: May 2, 2022.

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Tagged With: Mexican Cheeses

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