QUESO BLANCO

 

  • Cooking Time:
  • Servings: 1 pound
  • Preparation Time:

Ingredients

  • 1 gallon whole milk (not ultra pasteurized)
  • 1/4 cup apple cider vinegar
  • 2 or 3 tsp salt or to taste

Directions

  • 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.

Notes

I'd wanted to try my hand at making cheese for some time now. When I saw how simple this recipe for a basic farmers cheese was, I knew it was time! The fresh flavor and simplicity makes this cheese a winner! It's a little creamy and slightly crumbly. Whipped up in a food processor with your favorite seasonings turns it into a fantastic spread.

Save the whey for replacing the water when making bread dough, or rice. You can also use whey to make ricotta cheese.

Categories: Dairy 

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