Queso Blanco

Cheese Making photo for Queso Blanco

You can make a simple Central American style cheese called Queso Blanco (white cheese) that requires only milk, vinegar and salt. This cheese is firm, has a very neutral flavor and will not melt. It can be fried or used like tofu as a meat protein substitute.

Ingredients

    Procedure

    Place one gallon whole milk into stainless steel pot. Place over medium heat, occasionally stirring to keep milk from scorching and to distribute the heat. Check the temperature periodically until the milk reaches 195°F. Add ¼ cup of vinegar and stir to combine. Remove the pot from the heat and let it set for five minutes. The curd and whey will now be fully separated. Carefully decant as much of the whey as you can without discarding the curd. Add ½ teaspoon of flaked salt to the curd. Using a slotted spoon or small strainer, transfer the curd to a cheese cloth lined colander or strainer. Tie the corners of the cheesecloth together and hang the ball of draining cheese over a sink or bowl. After one hour, remove the cheesecloth and place in an airtight container or wrap in plastic wrap and refrigerate. Use within one week.

    homemade cheese tray

    Cheese Making

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