Homemade Authentic Queso Blanco
Learn how to make authentic Queso Blanco, or "white cheese", with a few simple ingredients to use in your favorites Latin Amercian recipes.
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.
Notes
This recipe yields about 10 ounces of cheese curds.