How to Make Queso Blanco


Queso blanco, meaning white cheese in Spanish, is a Latin American cheese. It is a firmer cheese, with a slightly sweet flavor, and is 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 quickly.


  • 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
  • Colander
  • Ladle
  • Butter muslin


  1. Heat the milk to 190°F, stirring constantly to prevent scorching. Once the milk has reached temperature, turn off the heat.
  2. 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.
  3. 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.
  4. 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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Homemade Queso Blanco

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