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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Recipe Information
Ingredients
- 8 cups Whole milk
- 0.25 cup White vinegar
- 2 teaspoons Salt
Instructions
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.
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.
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.
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.
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.
Sprinkle the salt over the curds and mix gently to incorporate. Adjust the salt to taste, if desired.
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.
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.
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
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 96.0 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 24.8 mcg | 124% | |
| Calcium | 2212 mg | 170% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
