Queso Blanco Cheese
Create your very own creamy, tangy Queso Blanco Cheese with just three simple ingredients: whole milk, white vinegar, and a touch of salt. This easy-to-make, fresh cheese recipe is perfect for those looking to explore the art of homemade cheesemaking without needing specialized equipment. With a quick prep time of just 10 minutes and minimal effort, you'll be rewarded with a versatile and delicately flavored cheese that's ideal for crumbling over salads, stuffing into tacos, or serving as a standalone appetizer. The step-by-step process ensures a smooth experience, from forming curds to shaping the cheese, making it accessible for beginners and satisfying for seasoned home cooks. Whether enjoyed fresh or chilled, this queso blanco is a delightful addition to your culinary repertoire.
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Ingredients
- 8 cups Whole milk
- 0.25 cup White vinegar
- 2 teaspoons Salt
Directions
Step 1
Pour the whole milk into a large, heavy-bottomed pot. Heat the milk over medium heat, stirring frequently, until it reaches 185°F (85°C). Use a food thermometer to monitor the temperature closely to avoid scalding.
Step 2
Once the milk reaches 185°F, reduce the heat to low. Slowly pour the white vinegar into the milk while stirring gently but continuously. You should start to see curds forming almost immediately.
Step 3
Continue to stir for about 2-3 minutes to ensure the curds fully separate from the whey. Then, turn off the heat and let the mixture sit undisturbed for 10 minutes.
Step 4
Place a fine-mesh strainer or colander over a large bowl. Line the strainer with a double layer of cheesecloth. Carefully pour the curds and whey into the cheesecloth-lined strainer. The whey will drain into the bowl below, leaving the curds behind.
Step 5
Gather the edges of the cheesecloth and twist them together to form a tight bundle. Squeeze gently to remove excess whey, but be careful not to apply too much pressure, as you want to retain some moisture in the cheese.
Step 6
Sprinkle the salt over the curds and mix gently to incorporate. Adjust the salt to taste, if desired.
Step 7
At this stage, you can shape the cheese into a disk or leave it as a loose crumble, depending on your preference. To shape it, press the cheesecloth-wrapped curds into a small bowl or mold and press down gently but firmly to compact the cheese.
Step 8
Let the queso blanco cool at room temperature for about 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before serving. This allows the cheese to firm up further.
Step 9
Once chilled, remove the cheese from the cheesecloth and serve as desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (2023.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1201.4 |
| Total Fat 62.5g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 234.2mg | 0% |
| Sodium 5463.0mg | 0% |
| Total Carbohydrate 90.4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 93.9g | |
| Protein 63.8g | 0% |
| Vitamin D 858.9IU | 0% |
| Calcium 2405.1mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 2971.5mg | 0% |
Source of Calories