Queso Blanco - Vinegar Amount?

[whichwhey?]

I just made this recipe and was wondering if anyone else had to use more than 1/4 cup vinegar? I had to use about 1/2 cup of vinegar instead. It would not curd no matter how long I stirred for. I thought why not try more vinegar and it worked. Not sure what it will taste like.But it looks like cheese. So.............. And is there any thing I can use the whey for?


Here a picture of it http://i615.photobucket.com/albums/tt238/ohwhataday03/all056.jpg

[DeejayDebi]

Congrats WW. I have not made Queso Blanco and I don't know how much milk you used but seems that the when using vinegar most of it doesn't absorb in the cheese but stays in the whey in the recipes I have used.

[FarmerJd]

I have had the same experience.

[GREYtownDWELLER]

i added a 1/4 cup of vinegar the other night when making queso blanco with a gallon of whole milk.  as with your situation it did not completely curd for about ten minutes.  i then poured more in from the bottle periodically while stirring, within 30 seconds it had completely curddled.  after draining the whey i mixed in garlic salt.  not vinegar taste transferred over to the cheese, it does have a nice garlic hint.

[Cheese Head]

I've only made it once where used 3 ounces for 1 US gallon whiole milk and your picture looks very similar. Acid amount depends on milk, acid strength etc.

Your amount of whey will be too small to use to make Ricotta, just dump down the drain or use it in one of the ways listed here.