I am trying to make a version of Bolivian/Peruvian Queso Freso or Queso Blanco-
I have found recipes like this
for queso fresco.. I am worried that i wont get the flavor of queso fresco i am looking for.
i am not sure how i can get this.. anyone have any idea?
I know i am limited with american milk.. but anyway to get a more true south american flavor?
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