Queso Blanco Cheese Making Recipe
Queso Blanco is Spanish for "white cheese". It is the easiest cheese to make as it doesn't use a starter culture. The consequence of no culture is a very bland cheese that be eaten strait or mixed in with various dishes like lasagna.
Ingredients - Metric
- 4 litre of whole cow's milk.
- 60 ml white vinegar.
Ingredients - American
- 1 US gallon of whole cow's milk.
- 0.25 cup white vinegar.
Directions
- Pour milk into thick bottomed stockpot and heat on stove to 82 °C/180 °F stirring constantly so that milk does not catch or burn.
- While mixing, slowly dribble in the vinegar.
- Keep stirring for 10-15 minutes to thoroughly curdle the milk.
- Line a colander with a fine cheesecloth and place in sink (unless want to retain whey).
- Ladle or pour the curdled milk through the colander, draining whey down sink.
- Allow the curds to cool for about 20 minutes.
- Tie the four corners of the cheese cloth together and hang to further drain whey for ~5-7 hours (until it stops dripping).
- Remove from cheesecloth and use immediately or store in food grade container in fridge.
- As Queso Blanco is a simple moist cheese, it has a short shelf life, consume within 1 week.
Tricks & Traps
Tricks
- The solidified cheese can be broken apart and optionally salted to taste.
- The juice of 3-5 lemons may also be used as partial exchange or substitute to the vinegar to give produce a more tangy flavoured cheese.
Traps
- None
