- Servings: 1 pound
- 1 gallon whole milk (not ultra pasteurized)
- 1/4 cup apple cider vinegar
- 2 or 3 tsp salt or to taste
Pour your milk into a large heavy bottomed pot. Slowly heat to 180'F over a low heat, stirring frequently so that a skin doesn't develop and the bottom doesn't burn. This will take about an hour or so.
Remove from heat and stir in the vinegar. Let it sit for about 15 minutes to allow the curds and whey to separate.
Fold some cheesecloth into 4 layers and place it into a sieve. Place the sieve over a very large bowl or another large pot and spoon your curds into the cheesecloth lined sieve.
Fold the cheesecloth over the top of the curds to cover. Place a small plate on top and then weigh the whole thing down with something heavy to help press out the remaining whey.
This whole contraption should then be placed over a small bowl and then moved to the refrigerator where it will just hang out for about 5 - 7 hours.
Remove everything from the sieve
Unwrap the ball of now smashed curds. Admire your fresh ball of Queso Blanco
Mix in the salt and store in a lidded container in the fridge.
Save the whey for replacing the water when making bread dough, or rice. You can also use whey to make ricotta cheese.