Mexican Cheese Soup or Caldo de Queso

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca

The Mexican cheese soup with queso fresco is a sponsored collaboration with Real California Milk.

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca

Queso Fresco (Key-so Fres-co)? Yes, Please!

In Mexican cuisine, queso fresco and crema fresca are two ingredients that are a must-have. Especially when making classic recipes like this Mexican cheese soup, also called Caldo de Queso.

The ingredients for the soup include potatoes, corn, onion, garlic, queso fresco, roasted poblanos, milk, and seasonings

The original recipe comes from my family’s recipe box. My great grandmother, Doña Carlotita, used to cook this caldo for us during the cold weather months.

Enjoy this Caldo de Queso at Home!

The Mexican cheese soup is not only comforting, it is a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco.

The recipe is simple to follow – the hardest part is waiting for the caldo de queso to be ready. I love serving this soup with warm bread and garnishing it with ribbons of crema Mexicana and crumbled queso.

Learn about Real California Milk Hispanic-style queso!

A round of queso fresco cheese and Mexican crema

As a Mexican living in the United States for the last twenty years, it has been a pleasant surprise to be able to find the dairy products and cheeses I grew up with.

Hispanic-style cheeses produced in the USA come in different forms and flavors. But all have one commonality – the best are made with Real California Milk, including the queso fresco and the crema (crem-ah) I used for the Mexican cheese soup recipe.

The crema Mexicana has a sweet, tangy flavor similar to crème fraîche. We use it to garnish many recipes and as a main ingredient for chiles en nogada and fresas con crema.

Real California Milk Hispanic dairy products pair well with many dishes

Queso Fresco (Key-so Fres-co): Fresh, mild flavor, softens when heated. We use it in soups, crumbled to stuff enchiladas, and goes great with pasta too!

Queso Oaxaca (Wa-ha-ka): Fresh, mild flavor, very creamy, melts like Mozzarella. This is perfect for stringy quesadillas and to add to molletes and semitas for an authentic Mexican flavor.

Queso Cotija (Ko-tee-hah): Aged, robust flavor, salty, typically shredded or crumbled similar to Feta or Parmesan. This is a classic on top tostadas, flautas, and corn on the cob or refried beans. Adds a subtle finish and flavor contrast.

This is how you say Key-so-Fres-co

Queso Panela (Pah-neh-la): Fresh, light, and sweet flavor, like dry-pressed Ricotta. This is perfect for desserts and for pairing with jellies and fruit preserves.

Family Heritage and my Northern Roots.

My family is from the state of Chihuahua, located in the north of the Mexican republic and border with Texas. Our northern culture and cuisine are all about meat, milk, cheese, dried chilis, potatoes, corn, wheat, apples, pecans and stone fruits.

One of my uncles was a farmer who owned an apple and quince orchard, where I used to visit with my family and aunts. Many times, the fresh produce ended up on our table, and my Aunt Julieta would prepare for us heavenly apple pie and quince preserves.

Grab a spoon and enjoy this milky comforting soup with cheese and crema

Because Chihuahua is close to the border, its cuisine shares many of the American traditions, such as turkey and stuffing, and steak and eggs. But the caldo de queso con papas or Mexican cheese soup was a typical dish in our diet.

I still remember going in to my great grandmother’s cocina and being greeted with those aromas of the soup and milky cheese. Not to mention the freshly made flour tortillas.

Food is what brings us back to our roots!

Homemade dishes and those cooked by our ancestors are what bring us back to our roots. I like to prepare classic family dishes like this Mexican cheese soup to have the opportunity to connect back to who I am. Because bringing back the warmth of those family recipes nourishes my soul.

Are you ready to make the caldo de queso at home?

Make this recipe or experiment by remixing your own family recipe using Real California Milk Hispanic-style dairy items. Follow them on Instagram too @RealCalifMilk!

Find Hispanic-style dairy products with the Real California Milk Seal at your local supermarket with this Product Locator Tool.

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca
Print Recipe
5 from 16 votes

Mexican Cheese Soup or Caldo de Queso

The Mexican cheese soup is comforting and a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco. Make this recipe with Real California Milk queso fresco and crema Mexicana.
Prep Time15 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Mexican Cuisine
Keyword: crema, queso fresco, soup
Servings: 8 people
Calories: 417kcal
Author: Chef Adriana Martin


  • Dutch oven
  • Chopping block
  • Knife
  • Wooden spoon


  • 1 tablespoon corn oil
  • 1/2 cup Vidalia onions one medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 4 cups white potatoes four medium-size potatoes peeled and cubed
  • 3 yellow corn ears approximately 2 cups of fresh corn kernels
  • 3 poblano peppers roasted, peeled and chopped
  • 1 tablespoon chicken bouillon
  • 8 cups Real California Milk or six cups of milk and two cups of chicken broth warmed
  • 2 cups Real California Milk queso fresco cubed
  • salt and pepper to taste
  • 2 tablespoons corn starch diluted with water
  • 1 cup Real California Milk crema Mexicana
  • 1 cup Real CaliforniA Milk queso fresco crumbled


  • Add the cooking oil to the pan and let it warm. Add the onions and sauté.
  • Incorporate the garlic and the potatoes and let them cook for a few minutes.
  • Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.
  • Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.
  • Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.



The soup is garnished with ribbons of crema Mexicana, more crumbled queso fresco, and warm bread. 
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag  #ABRecipes Happy Eats!


Serving: 1g | Calories: 417kcal | Carbohydrates: 29g | Protein: 20g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 200mg | Potassium: 822mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1062IU | Vitamin C: 46mg | Calcium: 615mg | Iron: 3mg

Instant Pot Yogurt Mexican Style

Instant Pot Yogurt with tropical fruits and honey

We are enjoying this Instant Pot Yogurt Mexican Style. It is a homemade yogurt that is delicious and nutritious!

Instant Pot Yogurt with tropical fruits and honey

One of my mom’s best recipes was homemade yogurt. I have a recipe booklet handwritten by her and decided to make her recipe for plain yogurt but with a twist. I modernized the classic technique and made an Instant Pot Yogurt Mexican Style.

The main ingredients for this homemade yogurt are fresh whole cow’s milk, a plain yogurt with active cultures (preferably Greek yogurt), and my mom’s secret ingredient for the creamiest yogurt ever: dry whole milk!

This is the step by step process on how to make the homemade yogurt with honey

Whole cow’s milk has added vitamins and minerals that help support healthy growth and development. Plus it is a good source of vitamins A, C, D, Calcium, Iron and Zinc.

The homemade yogurt we made today is creamy and the tartness it is just right. This yogurt is perfect for sweet and savory applications.

Origins of Yogurt

While the origins of homemade yogurt are unknown, some historical papers indicate that the tradition of making yogurt started in Mesopotamia around 5000 BC.

The milk fermentation was popular to preserve the dairy and make it easier to digest, as in those days pasteurization didn’t exist. When fermenting the milk, the lactose transforms into lactic acid, which is more easily digested by the body.

Preserve the yogurt in a mason jar tightly sealed. Pair it with seasonal fresh fruit for a colorful bowl.

In India, homemade yogurt combined with honey was called “food for Gods.” Nowadays, Turkey holds the highest consumption of yogurt in the world. Aside from the fact that the word “yogurt” means in Turkish thick tart milk.

Here in the United States yogurt is accessible and an easy breakfast item. Many eat yogurt with fruit, and it is perfect as a snack or for dessert too. Not to mention used in baking for making cakes and yummy treats such as ice cream.

Yummy platter with dragon fruit, peaches, raspberries, grapes, papaya, mango, star fruit, and bananas.

Us Latinos love our homemade yogurt combined in licuados or smoothies and mixed with tropical fruits and juices. An excellent option for celebrating Hispanic Heritage month, while teaching our children about Latino Heritage and traditions.

How to Make Homemade Yogurt?

There are different techniques to make yogurt. My mom used to boil the fresh milk until getting a foam. Then she would wait until the milk was warm to the touch. Until then, she would add the live cultures and dry whole milk.

She would mix the milk with the rest of the ingredients by whisking. The next step was to pour the mixture into a glass container with a sealing lid. And she wrapped it with flannel or cloth.

The yogurt with fruit and honey is a perfect breakfast or a yummy snack

This glass container with the homemade yogurt mixture goes inside the oven, which was previously preheated and turned off to keep the warmth. This container would remain there for 12 hours or overnight.

The result is a fantastic homemade yogurt with a creamy texture and a tart flavor. Later on, my mom bought a yogurt machine to help the fermentation process to be quicker and nonetheless delicious.

Why use active live cultures when making the Instant Pot Yogurt?

Live active cultures are what you need for making yogurt, as well as whole pasteurized cow’s milk. These cultures are known as good bacteria. And their scientific name is lactobacillus bulgaricus and streptococcus thermophilus. Both when added to pasteurized milk turn into yogurt during fermentation.

Celebrate Hispanic Heritage eating something sweet and fresh like this Instant Pot Yogurt Mexican Style

When crafting homemade yogurt, it is possible to use freeze-dried starter cultures or store-bought plain yogurt. You will need whole fresh cow’s milk and dry whole milk for added creaminess and nutrition.

Using the Instant Pot for making yogurt at home is the easiest way to achieve the best results. You do not need to temper the milk. Just combine the ingredients all together and set. The hardest part is to wait for the eight hours for the yogurt to incubate. And three hours more to cool inside the fridge.

Celebrate Hispanic Heritage with us by making our delicious Instant Pot Yogurt Mexican Style!

I combined the yogurt with honey and paired it with seasonal fruit. It is an excellent addition to the breakfast menu, and you can include this yummy yogurt to the kid’s lunchbox to enjoy at school. Head over to Publix and buy all the ingredients today!

Instant Pot Yogurt with tropical fruits and honey
Print Recipe
5 from 15 votes

Instant Pot Yogurt Mexican Style

Commemorate Hispanic Heritage Month enjoying this Instant Pot Yogurt Mexican Style. It is a homemade yogurt that is delicious and nutritious! This yogurt recipe has only three ingredients and paired with fresh fruit and honey. The Instant Pot yogurt is a tasty breakfast or snack to add to the lunchbox too.
Prep Time10 mins
Cook Time8 hrs
Course: Breakfast, Snack, Smoothies
Cuisine: Mexican Cuisine
Keyword: honey, instant pot, yogurt
Servings: 8 cups
Calories: 123kcal
Author: Chef Adriana Martin


  • Instant Pot
  • Measuring Cups
  • Hand whisk


  • 1 liter fresh whole cow's milk
  • 1 cup plain yogurt with active cultures
  • 6 tablespoons dry whole milk


  • Pour the fresh milk into the pot and add the dry whole milk. Whisk vigorously until both milks come together in a homogeneous mixture.
  • Add the plain yogurt with cultures and whisk again. Place the cooking pot inside the Instant pressure cooker. Close the valve and click the "yogurt" setting.
  • The yogurt will incubate for eight hours. Allow for natural release. Take out the pot and cover with a lid.
  • Refrigerate the yogurt for three hours minimum. When ready combine the yogurt with honey and pair with seasonal fruit.



  • It is required to use cow’s whole milk and plain yogurt with live cultures for a successful result.  
  • This recipe makes 8 cups of yogurt. You can divide and sweeten half of the yogurt with your favorite sweetener or jam. And leave the other half for savory applications.
  • The plain yogurt is a good replacement for sour cream. 
  • This yogurt is thick, but you can strain for removing the whey and create a Greek yogurt consistency.
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag  #ABRecipes Happy Eats!


Serving: 1cup | Calories: 123kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 287mg | Sugar: 10g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg