How to make it

  • 1. Pour milk into thick bottomed stockpot and heat on stove to 180 °F stirring constantly so that milk doesn't scorch.
  • 2. While steering, slowly dribble in the vinegar.
  • 3. Keep stirring for 10-15 minutes to thoroughly curdle the milk.
  • 4. Line a colander with a fine cheesecloth and place in sink (unless want to retain whey).
  • 5. Ladle or pour the curdled milk through the colander, draining whey down sink or into a bowl.
  • 6. Allow the curds to cool for about 20 minutes.
  • 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. Remove from cheesecloth and use immediately or store in a container in fridge.
  • 9. As Queso Blanco is a simple moist cheese, it has a short shelf life, consume within 1 week.
  • 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.

Reviews & Comments 4

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  • AnnIrish 6 years ago
    Pretty sure this is the cheese my fellow Mexican co- workers use in there quesadillas and tacos. I'm gonna try making it!~~~(:
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