queso blanco cheese

How To Make queso blanco cheese

• 1

  1. Pour milk into thick bottomed stockpot and heat on stove to 180 °F stirring constantly so that milk doesn't scorch.
• 2

  2. While steering, slowly dribble in the vinegar.
• 3

  3. Keep stirring for 10-15 minutes to thoroughly curdle the milk.
• 4

  4. Line a colander with a fine cheesecloth and place in sink (unless want to retain whey).
• 5

  5. Ladle or pour the curdled milk through the colander, draining whey down sink or into a bowl.
• 6

  6. Allow the curds to cool for about 20 minutes.
• 7

  7. Tie the four corners of the cheese cloth together and hang to further drain whey for 5-7 hours (until it stops dripping).
• 8

  8. Remove from cheesecloth and use immediately or store in a container in fridge.
• 9

  9. As Queso Blanco is a simple moist cheese, it has a short shelf life, consume within 1 week.
• 10

  (1 lemon produces ABOUT 1/4 C juice. Depending on size. You can get more juice out of a lemon if you microwave it for 10 seconds before juicing it.) It's a low temp melting cheese. Works great used in Lasagna. Your going to have quite a bit of whey left over after this process. I usually keep some in a glass bottle, in the fridge. I use it in my baked goods where the recipe calls for water. My baked good sure seem to be a lot lighter and fluffier.
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