Queso Blanco Cheese

Loren Zumwalt

By
@LorenMZ

A white cheese with a BLANK-o flavor. This cheese has-o the tendency to take-o on-o the flavors around it.


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Comments:

Serves:

1 Lb

Prep:

30 Min

Cook:

1 Hr

Ingredients

1 gal
whole milk
1/4 c
vinegar or
3 to 4
lemons

Directions Step-By-Step

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1. Pour milk into thick bottomed stockpot and heat on stove to 180 °F stirring constantly so that milk doesn't scorch.
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2. While steering, slowly dribble in the vinegar.
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3. Keep stirring for 10-15 minutes to thoroughly curdle the milk.
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4. Line a colander with a fine cheesecloth and place in sink (unless want to retain whey).
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5. Ladle or pour the curdled milk through the colander, draining whey down sink or into a bowl.
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6. Allow the curds to cool for about 20 minutes.
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7. Tie the four corners of the cheese cloth together and hang to further drain whey for 5-7 hours (until it stops dripping).
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8. Remove from cheesecloth and use immediately or store in a container in fridge.
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9. As Queso Blanco is a simple moist cheese, it has a short shelf life, consume within 1 week.
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(1 lemon produces ABOUT 1/4 C juice. Depending on size. You can get more juice out of a lemon if you microwave it for 10 seconds before juicing it.)

It's a low temp melting cheese. Works great used in Lasagna.
Your going to have quite a bit of whey left over after this process. I usually keep some in a glass bottle, in the fridge. I use it in my baked goods where the recipe calls for water. My baked good sure seem to be a lot lighter and fluffier.

About this Recipe

Course/Dish: Cheese Appetizers
Other Tag: Quick & Easy