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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: webmaster on April 11, 2008, 01:04:24 PM

Title: Queso Blanco Cheese Making - John's Cheese #001
Post by: webmaster on April 11, 2008, 01:04:24 PM

So yesterday began my Cheese Making hobby starting with the simplest recipe I could find, Queso Blanco now located here (http://cheeseforum.org/Recipes/Recipe_Queso_Blanco.htm).

• Heated 1 US Gallon of standard store bought pasteurize homogenized Whole Milk to 190F slowly and stirring frequently so as not to scold. Measuring temperature with digital thermometer.
• Adding 2 fluid oz of Apple Cider Vinegar while stirring and turned off heat on stove.
• Milk broke into curds and whey but not highly so added another 1 oz Apple Cider Vinegar while stirring and got very good break.
• Ladled into muslin cheesecloth in sieve, whey ran straight out.
• Hung Queso Blanco in muslin cheesecloth (from hook that we normally have cowboy triangle on to call kids to supper with) to drip for 3 hours, only about 3 oz liquid.
• Removed from cheesecloth and broke in 1/2 to fit into container, weighed 1 lb 6 oz.
• Eat some, pure white colour, quite firm, somewhat crumbly, very light taste as no aging and no culture, no taste of apple cider vinegar, put in fridge for storage.
• After aging overnight in fridge, a little firmer, no change in taste.

Pictures below (couple show cheese as yellow as no flash), in summary, very very easy and quick cheese to make, nice texture, low on flavour, will use in highly flavoured dishes like bean curd so that it will pick up other flavours.

Title: Re: Queso Blanco Cheese Making - John's Cheese #001
Post by: webmaster on April 18, 2008, 10:52:31 AM

First 4 Pictures . . .

Title: Re: Queso Blanco Cheese Making - John's Cheese #001
Post by: webmaster on April 18, 2008, 10:54:21 AM

Last 4 Pictures . . .