Queso Blanco recipe

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Ingredients

1 gallon whole milk
3 tablespoons sea salt
⅓ cup cider vinegar, or as needed

Nutrition Info

294.9 calories
carbohydrate: 22.2 g
cholesterol: 48.8 mg
fat: 15.9 g
fiber: : -
protein: 15.7 g
saturatedFat: 9.1 g
servingSize: -
sodium: 2175.7 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.

  2. Pour milk into a large saucepan, bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.

  3. Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.

  4. Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).

Recipe Yield

8 servings

Recipe Note

Queso blanco is a soft, unaged white cheese that originated in Spain. It's also fantastically easy to make at home! Add salt for a savory cheese to crumble on salads, or skip the salt for a creamy soft cheese that is delicious served with a drizzle of honey! Store queso in the refrigerator for up to 1 week.

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