- 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.
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.