CheeseForum.org » Forum

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....

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

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.