Queso Blanco, meaning "white cheese" in Spanish, is a Latin American cheese. It is a firmer cheese, with a slightly sweet flavor, and is super easy to make. It can be made in higher temperatures than most cheeses, which makes it a good summer cheese. Queso blanco uses few ingredients, and can be made in a jiffy.
- 1 gallon whole pasteurized or raw milk
- 1/4 cup apple cider vinegar or distilled vinegar
- A pot big enough to hold 1 gallon of milk (stainless steel or other non-reactive material)
- A large non-wooden spoon for stirring
- Cooking thermometer
- Butter muslin
- Heat the milk to 190°F, stirring constantly to prevent scorching. Once the milk has reached temperature, turn off the heat.
- Add the vinegar slowly, stirring gently, until the curds begin to separate from the whey. If the amount of vinegar you added seems inadequate to make a clean break, you can add more, little by little, until you have achieved a good, clean break. Be careful, though, because adding too much vinegar will make your cheese have an unpleasant sour taste.
- Line a colander with butter muslin and ladle the curds into it. Tie the corners into a knot, making a draining bag, and suspend this bag over a bowl to drain for a few hours, or until the queso blanco has reached the consistency you like.
- Pour the drained cheese into a bowl, salt to taste if you want, and store refrigerated until use, up to two weeks. This recipe generally makes about 1-1/2 to 2 pounds of queso blanco.
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