CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: ceebee60 on August 13, 2011, 07:27:37 PM

Title: Afraid to salt
Post by: ceebee60 on August 13, 2011, 07:27:37 PM

Hi-
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??

Take care....

Title: Re: Afraid to salt
Post by: Tomer1 on August 13, 2011, 08:05:24 PM

Moisture level when salting, if more moisture is there still in need of  draining the more salt will "wash off".

Title: Re: Afraid to salt
Post by: GREYtownDWELLER on January 15, 2012, 11:55:22 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.