Queso blanco, meaning white cheese in Spanish, is a Latin American cheese, firmer with a slightly sweet flavor. It is easy to make and can be made at higher temperatures than most cheeses, which makes it a good summer cheese.
- 1 gallon whole pasteurized or raw milk
- ¼ cup apple cider vinegar or distilled vinegar
- Cheese Salt (optional)
- In a non-reactive pot, heat 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 prefer.
- Pour the drained cheese into a bowl, salt to taste, and enjoy immediately or store in the refrigerator up to two weeks.
Makes about 1½-2 pounds.
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