Making queso fresco--recipes, methods?
There is limited availability of this cheese in my area, so I'm thinking about trying it at home. Hoping for some help from those more experienced with this. I've looked up some recipes online, but most that I have found are identical to making paneer....is this correct? I had assumed it contained rennet...
Are there any tried and true recipes out there that you'd recommend?
Any help would be mightily appreciated!