Author Topic: Afraid to salt  (Read 793 times)

Offline ceebee60

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Afraid to salt
« on: August 13, 2011, 02:27:37 PM »
I've made Queso Blanco several times now, and get fairly good results. The only thing that seems to vary is the saltiness. I'm using 1 U.S. gal milk, 1/4 cup vinegar, then salt to taste. I've tried kosher salt, sea salt, but can't seem to nail down a good amount. Any thoughts on why the saltiness would vary??

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Offline Tomer1

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Re: Afraid to salt
« Reply #1 on: August 13, 2011, 03:05:24 PM »
Moisture level when salting, if more moisture is there still in need of  draining the more salt will "wash off".
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Re: Afraid to salt
« Reply #2 on: January 15, 2012, 05:55:22 PM »
i have only made one batch of queso blanco, i salted it with garlic salt.  granted i do not know a plain queso blanco, but the hint of garlic is nice.