Queso Blanco, which is Spanish for “white cheese”, is a cheese often used in Mexico and other Hispanic cultures. It is made by combining heated milk and an acid like vinegar, lemon juice, or even lime juice.
The term Queso Blanco can be used for many different cheeses in Latin American and around the world.
In fact, another soft cheese called Farmer’s cheese is made using the exact same method and the term Farmer’s cheese and Queso Blanco can be used interchangeably as they are essentially the same thing.
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What does Queso Blanco mean
Though Queso Blanco is referred to as a “white cheese”, it is not to be confused with the American style white cheese “White American Cheese”. Likewise, Queso Blanco does not melt so it shouldn’t be used in recipes to make American style white queso dip which is a spicy melted cheese sauce used in recipes like nachos, taco, and Mexican style casseroles or as a dip for tortilla chips.
Ingredients
Queso Blanco just needs two simple ingredients.
- whole milk
- acid like vinegar, lemon juice, or lime juice
Salt can also be added for extra flavor but isn’t required.
Cost
The cost to make homemade queso blanco is minimal. This recipe yields about 10 ounces of cheese. Milk is the biggest expense so shop the sales ads for the best prices for whole milk. Here’s the cost breakdown:
- ½ gallon whole milk: $1.90
- vinegar: $0.06
Your most cost effective option for acid is vinegar so that is what I listed above. Lemon and lime juice will add to the cost. However using vinegar vs citric acid can have some subtle differences.
The steps
Making homemade queso blanco is very easy and relatively quick. Simply heat milk to 190 degrees Fahrenheit, add the acid, and let it sit while the curds forms. After 30 minutes you drain the curds from the liquid whey and you have fresh, homemade Queso Blanco. I have outlined a more detailed process for homemade soft cheese making in another post so make sure to check it out for additonal pictures and instructions.
Uses for Queso Blanco
The uses for Queso Blanco are endless. Here are just a few suggestions:
- Sprinkle it on or inside Mexican Pizzas and tostadas
- On Nachos
- On top of Queso Dip
- As a filling for empanadas
- With Chilaquiles
- Burrito filling
- In enchiladas
- With Carne Asadas
- On top of refried beans
- In Mexican style casseroles
- With chicken tortilla soup
- In quesadillas
- On protein egg cups
- In place of any recipe you would use Farmer’s Cheese
Frequently Asked Questions
Queso Blanco and Farmer’s cheese are both cheeses that are made by adding acid, like vinegar or lemon juice, to heated milk. Though one may be called the other in different cultures, they are in fact the same.
Yes, since they are made using identical processes you can substitute Farmer’s cheese in any recipe that calls for Queso Blanco.
Queso Blanco does not melt so it should not be used in cheese dips that require a silky smooth consistency. However it can be added as a topping to queso dip for a tasty addition.
Though both Queso Blanco and Queso Fresco are frequently used in Latin dishes and are similar in name, flavor, and appearance, they are actually made using two different processes. Queso Blanco is a used by adding an acid to heated milk to form cheese curds. Queso Fresco on the other hand is made by using cultures and rennet. The two can usually be substitute for each other in recipes.
If you do not have any Queso Blanco on hand then Queso Fresco or Farmer’s Cheese would be the best substitutes. If Queso Fresco or Farmer’s cheese is not an option then feta would be the next best choice.
Homemade Authentic Queso Blanco
Equipment
- 1 Large heavy bottomed pot with lid
- 1 Food Thermometer
- 1 Large slotted spoon
- 1 Cheese cloth or tea towel
- 2 Large bowls
- 1 Airtight storage container
Ingredients
- ½ gallon whole milk
- 6 tablespoon vinegar, lemon juice, or lime juice
- salt (optional)
Instructions
- Heat one half gallon of whole milk in a large heavy pot over medium heat to 190 degrees Fahrenheit, stirring occasionally. Watch carefully to make sure the milk does not burn.
- Once the milk reaches 190 degrees Fahrenheit, remove from the heat.
- Add 6 tablespoon vinegar or lemon juice with a wooden spoon. Stir well.
- Cover the pot and allow to rest for 30 minutes.
- While the milk and acid mixture is resting, place the cheesecloth or tea towel in a large colander and set it over a large bowl.
- If using cheesecloth, use a double layer.
- After 30 minutes, use a large slotted spoon to remove the cottage cheese curds from the liquid whey and place the curds in the lined colander.
- Allow the rest of the liquid to drain from the curds into the bowl.
- After the cheese has dried slightly, gather it up in the cheese cloth or tea towel and squeeze it tightly into a ball.
- Squeeze the whey from the cheese curds into the sink or colander.
- After you have removed as much of the whey as possible, place the cheese curds into a bowl and break into desired size pieces.
- Add up to ½ teaspoon salt if desired.
- Store in the refrigerator in an airtight container for up to 7 days.
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